Delicious Diabetic Carrot Cake Muffins |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
|
These carrot cakes make a great lunch box treat or snack for diabetics. The only sugar is a light dusting of powdered sugar, which could be left off. If you choose to make them non-diabetic , frost with cream cheese icing. Ingredients:
2 cups self-rising flour |
1 egg |
1 teaspoon cinnamon |
3/4 cup sour cream |
1/4 cup splenda brown sugar blend (see note at bottom) |
1/2 cup butter, melted |
3/4 cup pureed carrot (i use canned) |
1/3 cup unsweetened crushed canned pineapple, drained |
1 teaspoon vanilla |
1/2 cup walnuts, chopped |
1/2 cup unsweetened dried shredded coconut |
Directions:
1. NOTE: When substituting real brown sugar for the Splenda, use 1/2 cup, as the Splenda is double strength.
2. Preheat the oven to 400 degrees. Line 12 muffin cups with paper liners.
3. Beat together the egg and brown sugar. Stir in the butter, sour cream, pureed carrots, pineapple, and vanilla.
4. Add the dry ingredients and stir just until blended.
5. Fold in the nuts and coconut.
6. Fill the muffin cups 3/4 full. Bake 20 minutes or until a toothpick comes out clean.
7. Cool in pan for 15 minutes, then transfer to a wire rack.
|
|