Diabetic Carrot Muffins.
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Ingredients – Diabetic Carrot Muffins:
- Provide – muffins diabetic.
- Provide 3 for eggs.
- Give 5 tbsp canola oil.
- Need 1 cup for buttermilk.
- Need 1 cup for whole wheat flour.
- Provide 1/2 cup of fine cornmeal.
- Provide 1/2 cup of rolled oats.
- You need 1/4 cup for warm honey.
- Give 1 cup of grated carrots (about 2 medium carrots, packed).
- Provide 1/2 cup for raisins.
- You need 1/2 cup dried cranberries.
- Provide 1 tbsp – chopped ginger root.
- Give 1/2 cup chopped nuts (black walnuts, pecans, hazelnuts).
- Give 1 tbsp for orange zest or lemon zest.
- Prepare 1 tsp baking soda.
- Provide 1 tsp of salt.
- You need 1 tsp for allspice.
- Need 1 tsp of baking powder.
- Require 1 tsp vanilla.
- Need 1 tbsp of each of allspice and sugar mixed together (topping).
Diabetic Carrot Muffins process:
- Preheat oven to 375° Fahrenheit..
- Line muffin tins with muffin papers and lightly spray with non-stick spray. Set aside..
- In a medium bowl, whisk together the eggs, oil and buttermilk..
- Carefully add the remaining ingredients except for the allspice-sugar topping..
- Stir until just combined; do not overwork the batter..
- Divide the batter evenly among the 12 muffin cups. Sprinkle the tops lightly with the allspice-sugar mixture..
- Bake for about 20 minutes until the tops are golden. Remove to a wire rack to cool completely..
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