Diabetic Living Holiday Cooking
The subtle spiced-tea flavor comes through in each bite of these cakey muffins
Preheat oven to 350°F. Line twenty-four 21!2-inch muffin cups with paper bake cups. Lightly coat bake cups with cooking spray; set aside. In a medium bowl stir together all-purpose flour, whole wheat flour, baking powder, baking soda, ginger, and salt. In a small saucepan heat milk just until simmering. Remove from heat. Add tea bags; steep for 5 minutes. Remove tea bags, pressing bags to release excess tea back into saucepan. Cool.
In a large mixing bowl beat butter with an electric mixer on medium to high speed about 1 minute or until fluffy. Add sugar and vanilla; beat until combined. Add egg, half at a time, beating well after each addition. Alternately add flour mixture and milk mixture to butter mixture, beating on low speed after each addition just until combined.
Spoon batter into prepared muffin cups, filling each about two-thirds full. Sprinkle with granola.
Bake for 15 to 20 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on wire racks for 5 minutes. Remove muffins from cups. Serve warm.
*SUGAR SUBSTlTUTE: We do not recommend using a sugar substitute for this recipe.
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Serving Size: 1 Serving (34g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 106 | ||
Calories from Fat: 71 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.9g | 10 % | |
Saturated Fat 4.9g | 25 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 20.5mg | 6 % | |
Sodium 159.2mg | 5 % | |
Potassium 30.2mg | 1 % | |
Total Carbohydrate 7.9g | 2 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 7.4g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 106
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