This is my second
page on diabete
recipes. Hope
you enjoy them
Apple Cranberry Nut Bread
8 oz Bread
Flour
8 oz Whole
Wheat Flour
1 1/2
tsp Salt
2 tbsp
sugar (white or brown)
1 tsp
Cinnamon
1 tsp
nutmeg
2/3 cup
applesauce
1/2 cup
apple juice ( or orange jucie)
1/3 cup
dried cranberries
1 oz chopped
walnuts
1 1/2
tsp yeast
Add ingredients
to baking pan in
order
given.
Bake on
basic/light
Drop in
cranberries which have
been coated
with the cinnamon and
nutmeg
after first knead. Add
yeast
to dispenser.
Created
for Panasonic 65P. Adjust as
needed
for other machines.
Make a
nice loaf for the holidays
giving
or serving.
From recipes
files of Alice in Houston
Spiced Apple Muffins
Yield:
12 Muffins
For muffins:
2 cups
all- purpose flour
1/2 cup
granulated sugar or
Sweet
One equivalent (6 pkg)
4 tsp.
baking powder
1/2 tsp.
salt
1/2 tsp.
cinnamon
1 whole
egg beaten or
1/4 cup
egg beaters
1C milk
4 tbsp
butter, melted
1C apples,
peeled, chopped
For topping:
2 tbsp.
granulated sugar or
Sweet
One equivalent (3pkg)
1/2 tsp.
cinnamon
Pre-heat
oven to 425-F degrees and
spray
a large muffin tin with
non-stick
baking oil.
Set muffin
tin aside.
Sift flour,
sugar, baking powder,
salt,
and at least 1/2 teaspoon
of cinnamon
together in a large mixing
bowl.
In a small
mixing bowl, combine
the beaten
egg, milk and
melted
butter.
Add this
mixture to the dry
ingredients
and blend well.
Fold in the apples
In another
small mixing bowl or
cup combine
the sugar and cinnamon
topping
and set aside.
Drop muffin
batter by
tablespoonfuls
into the prepared
muffin
tin, filling each well about
two- thirds
full.
Sprinkle
each muffin with the
cinnamon-sugar
topping and bake
for 15
to 18 minutes, or
until
golden
Let the
muffins cool in the tin
for 5
to 10 minutes before
removing
them to a wire
rack to
complete cooling.
Store in
an airtight container,
or wrap
individual muffins in
wrap.
May store
refrigerated for up
to a week,
and may freeze for
up to
a month.
Healthy Apple - Walnut Muffins
Made with
no added fat or sugar, these
tasty
muffins use fruit and buttermilk
to keep
them moist.
15 minutes
preparation
25 minutes
baking
Makes 12 muffins
2 cups
all- purpose flour
1 teaspoon
baking soda
1/4 teaspoon
ground cinnamon
1/4 teaspoon
ground ginger
1/4 teaspoon
ground allspice
1/4 teaspoon
ground nutmeg
1/4 rounded
teaspoon salt
2 large
eggs
1 cup
plus 2 tablespoons frozen,
thawed
apple juice concentrate
2/3 cup
buttermilk
2 tablespoons
oat bran
2 small
granny smith apples, peeled,
cored,
and chopped
1/3 cup chopped walnuts ( about 1 1/3 ounces)
Garnish
1 small
granny smith apple, peeled,
cored,
and cut into 12 thin slices
Preheat oven to 375'F. Grease 12
standard
muffin pan cups or line
with paper
liners.
Mix together
flour, baking soda,
cinnamon,ginger,all
spice, nutmeg,
and salt,ginger,allspice,nutmeg,
and salt.
Mix together
eggs, apple juice,
and buttermilk.
Stir flour
mixture and oat bran
into egg
mixture until dry ingredients
are just
moistened. Do not overmix.
Gently
stir in chopped apples
and nuts.
Spoon batter
into prepared pan,
filling
cups two - thirds full.
Garnish
each muffin with an
apple
slice.
Bake muffins
until lightly golden
and tops
spring back when pressed,
25 minutes.
Transfer pan to wire rack
to cool
rack tocool completely.
Baking Tips
Instead
of frozen apple juice
concentrate,use
other bottled fruit
juice
concentrates.
Health
food stores generally carry the
best variety.
Experiment with
such interesting
flavors as papaya,
pineapple,
and mango for a
tropical
taste.
