Lemon Poppy Seed Muffins Recipe For Diabetics???

toodles
By toodles Latest Reply 2013-07-21 00:28:56 -0500
Started 2009-09-20 00:45:00 -0500

I love Lemon Poppy Seed Bread and Muffins. Does anyone have a diabetic friendly recipe for this? I sure hope so because I would like to make a better carb choice.


12 replies

RebecaM1980
RebecaM1980 2013-07-21 00:28:56 -0500 Report

Source: dLife

Muffins with lemon and poppy seeds.

Rating:
Prep Time: 20 minutes
Cook Time: 12 minutes
Difficulty: Intermediate

Nutrition Facts
Makes 18 servings
Amount Per Serving
Calories 161.9
Total Carbs 25.4 g
Dietary Fiber 0.4 g
Sugars 11.6 g
Total Fat 8.5 g
Saturated Fat 5.0 g
Unsaturated Fat 0.2 g
Potassium 137.0 mg
Protein 3.5 g
Sodium 118.4 mg
Dietary Exchanges
8.5 Fat, 0.0 Fruits, 0.2 Meat, 0.0 Milk, 0.1 Other Carbs, 0.8 Starch, 0.0 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings Ingredients

2 1/4 cup Flour, cake, white, enriched, unsifted
3/4 cup sweetener (sugar substitute)
1/4 cup sugar
3/4 cup Butter, unsalted
1/2 cup Milk, nonfat/skim, with add vitamin A, instant powdered
2 tsp low sodium baking powder
3/4 tsp baking soda
1/4 tsp salt
3/4 cup low fat buttermilk
2 tbsp fresh lemon juice
2 1/2 tbsp fresh lemon peel
3 each eggs
2 tsp vanilla extract
2 tsp poppy seeds
Directions
Preheat oven to 350 degrees F.
Place 18 paper baking cups in muffin pans and set aside.
In a mixing bowl, combine cake flour, Granular sugar substitute (Splenda), butter, and mix on medium speed 1 to 2 minutes until blended and crumbly.
Add milk, baking powder, baking soda, and salt to the combined mixture and mix on low speed again.
In another small bowl, combine and blend buttermilk, lemon juice, lemon zest, eggs and vanilla extract. Add poppyseeds to the mixture and combine it with the above flour mixture and mix on medium-high speed until blend and becomes a nice batter. Do not overmix.
Pour muffin batter into prepared pans. Bake muffins 12 to 15 minutes or until toothpick inserted in center comes out clean. Makes 18 muffins.

E. L. Betsy
E. L. Betsy 2013-05-28 20:36:12 -0500 Report

Here is almost the identical recipe as the dlife.com but this one is printable: Diabetic Lemon Poppyseed Muffins - Kraft Recipes I have also found many others by going to www.google.ca & typing in diabetic lemon poppy seed muffins. I hope this helps you!

toodles
toodles 2009-09-23 03:00:54 -0500 Report

I am not a fantastic cook. A fantastic cook to me is someone that is able to make substituting in a recipe and have it turn out scrumptuous!

I appreciate all the information about how to modify the recipe to make it a diabetic better choice.

I will try the suggestions and see if it will be doable for me in the delish department.

Carol11
Carol11 2009-09-22 09:45:30 -0500 Report

I've used Splenda in baking without any problems. I used in a corn meal muffin recipe and they were great.

Gabby
GabbyPA 2009-09-22 08:21:31 -0500 Report

I have not been to the bread site, but I presume that their "smart carbs" are balanced with a lot of fiber. If you have 3 or more grams of fiber in an item, you can take half of the number of fiber grams and subtract them from your carb grams.

Example. If you have a slice of bread with 20 carbs, but it is whole grain and has 5 grams of fiber in that slice. Then you can take away 2.5 grams of carbs for a total of 17.5 grams per slice. That is what makes things like Dreamfields Pasta work, they coat the cabs in fiber and it reduces the total carbs. You still have to watch it, and it won't ever be a huge wash...but it does help. That is why whole grains are better for most of us.

Gabby
GabbyPA 2009-09-20 07:42:50 -0500 Report

If you have a recipe already, there are some things you can do to adjust it to be friendlier.

In place of the sugar, add Truvia or Stevia. You use about half the volume as they are both very sweet.

Use fresh lemon juice instead of reconstituted.

If you would like to cut down on the oils as well, replace it with an equal amount of unsweetened apple sauce. Keeps it moist, yum.

In place of your eggs, use an egg substitute. This will alter the texture a little, but you can experiment with that as you go.

There are options in your flour, but a whole wheat one will be too heavy. If you want to mix half and half and use a "bread" whole wheat flour, as it will be lighter. You can also use a mix of all purpose flour with oat flour. That I would use about 30% oat flour, as it can get to wet. But it adds a wonderful flavor and I use it in my banana bread and everyone loves it.

Check in the recipe section to see if there is a recipe there already made for you. But it is great to learn ways to adjust your favorite recipes and make them healthier for you.

mamaoak
mamaoak 2009-09-20 10:18:41 -0500 Report

good sugestions .

Jaybea
Jaybea 2009-09-22 00:29:29 -0500 Report

I agree, excellent suggestions. I have a question. What's better in your baked goods Truvia, Stevia, Splenda, Sweet and Low or any other suggestions? Also has anyone looked at the Julian Bread site. I don't understand their smart carb bread nets at 1 gram. The diabetic nurse said to look at the Total Carbs which are 13 grams for one slice and even more confusing the ingredients show 0g sugars? Is this better for diabetics?

kdroberts
kdroberts 2009-09-22 07:52:05 -0500 Report

It's marketing hype. There is no definition about what net carb means so you can pretty much say what you want. The only way to know if it works for you is to eat it and then test your blood sugar to see what happens. I will wager that the 1g net carb wont mean too much and your blood sugar will raise.

On the baking, I have tried things using splenda and other sugar substitutes and they all turned out to be junk. None of the sugar substitutes brown or melt so in my opinion are not good for baking. Some are unstable at high heat and will turn into some pretty foul(er) tasting stuff. My advice would be stick with a normal recipe but make a half batch and make each muffin 1/3 of the size. That way you get something that tastes good and satisfies your craving but you have less of them and they are smaller so it should be easy to work them into a meal plan. If you take something you like and try to make it low carb, low fat and low sugar you will often not be satisfied and end up eating something that maybe you shouldn't anyway.

Gabby
GabbyPA 2009-09-22 08:16:46 -0500 Report

I have found that Truvia works well in baking. It is very close to the texture of sugar. I also often use a combination of raw sugar with the Truvia. I don't use Splenda, Nutra Sweet or Sweet and Lo in anything. I stay away from that in all my foods as much as possible.

KD is right though. Just make smaller muffins with your standard recipe and you can still have your cake and eat it too! Just be careful because being smaller, I know I am tempted to eat two....oh well. I do use the apple sauce in almost all of my baking, and like the out come of that in lowering the fat content.

No matter what you will have carbs in it. Carbs are not evil, they just have to be monitored. It isn't that you can't have them, you just want to choose well what kind you eat.

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