Delicious Diabetic Carrot Cake Muffins

Delicious Diabetic Carrot Cake Muffins

niedziela, 9 lutego 2014

Delicious Diabetic Carrot Cake Muffins

Time: 30 mins

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.