*Zucchini Orange Muffins*

Hello everyone! Today's recipe is Zucchini Orange Muffins. These are really good they are soft and moist. You do need to use a food chopper. I tried to use a blender first but it didn't work. I tried it because I know not everyone has a food chopper. Well enjoy!


Zucchini Orange Muffins

Serves: 24

1 C. oil
1 tsp. baking soda
1 whole orange (do not peel)
1/2 C. chopped nuts
1/2 tsp. baking powder
2 C. sugar
2 C. zucchini (do not peel)
3 C. four
3 eggs, beaten until fluffy
4 tsp. cinnamon
4 tsp. vanilla

Put orange and zucchini though the chopper or food processor. Combine eggs, oil, sugar, vanilla and cinnamon and beat. Add baking soda, flour, and baking powder and mix just until dry ingredients are moistened. Add chopped nuts.Spoon batter into prepared cups, filling each cup 1/2 full. Bake18-20 minutes, until golden brown. Let cool in pan on wire rack 5minutes. Remove from pan. Serve warm or at room temperature.

Per Serving: 192 Cal (43% from Fat, 6% from Protein, 51% from Carb); 3 g Protein;
9 g Tot Fat; 1 g Sat Fat; 3 g Mono Fat; 5 g Poly Fat; 25 g Carb; 1 g Fiber; 15 g Sugar;
23 mg Calcium; 0 mg Iron; 48 mg Sodium; 25 mg Cholesterol.

*Applesauce-Bran Muffins* (Diabetic)

Hello everyone! Today's diabetic recipe is Applesauce-Bran Muffins. My family really likes these. They are a very healthy snack and they are good to have with breakfast. These are easy to make too. Well enjoy!

*Applesauce-Bran Muffins*

Servings: 24

2 1/2 Cup white all purpose flour
½ Cup Splenda
1 1/2 Tsp. baking soda
1/2 Tsp. salt
1½ Cups low fat buttermilk
1/4 Cup fat free milk
1/2 Cup liquid egg substitute
1 Cup applesauce, Unsweetened
3 Cups wheat Bran

Preheat oven at 400° F and spray muffin tins with cooking spray or line with paper muffin cups.Combine flour, splenda, baking soda and salt in a large bowl.In a medium bowl, add buttermilk, milk, egg substitute and applesauce then blend well with a wire whisk. Add the bran to the wet ingredients and continue to mix.Add wet ingredients to the dry and stir until just combined.Evenly distribute batter amongst the 24 muffin cups, filling 3/4 full.
Bake muffins for 22-24 minutes at 400*F. Cool baked muffins on wire racks.

Per Serving: 77 Cal (6% from Fat, 16% from Protein, 77% from Carb); 4 g Protein; 1 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 0 g Poly Fat; 17 g Carb; 4 g Fiber; 2 g Sugar; 37 mg Calcium; 1 mg Iron; 66 mg Sodium; 1 mg Cholesterol.

*Hazelnut Bran-Berry Muffins*

Hello everyone! Todays recipe is Hazelnut Bran-Berry Muffins. The Oatbran, nuts, and the berries are healthy for you. These muffins are great for a quick breakfast on the run. You might want to cut the sugar down a bit, They are very sweet. You might want to be a little creative and add your favorite sweet crumb recipe to top them off. For those diabetics out there you can substitute the brown sugar with the Splenda brown sugar blend and have less carbohydrates.
Well enjoy! oops! Orange juice is good for you too.



*Hazelnut Bran-Berry Muffins*

Muffins: 48

2 1/2 Cups Oat Bran
2 1/2 Cups Whole Wheat Flour
1 1/2 Cups Flour, All-Purpose
1½ Tbls. Baking Powder
1½ Tsp. Baking Soda
½ Tsp. Salt
3 Lg. Eggs, Lightly Beaten
1/2 Cup Canola Oil
1 1/4 Cups Brown Sugar, Packed
2 1/2 Cups milk
1 1/4 Cups Orange Juice
4½ Cups Hazelnuts, Roasted & Chopped
1 Qt Blueberries, Fresh or any other berries

Preheat oven to 400° F.
Line or grease muffin tins. In a large mixing bowl, Mix together first six ingredients. In a separate bowl, Mix eggs, vegetable oil, sugar, milk and juice. Add mixture to dry ingredients; blend just until moistened. Stir in hazelnuts and berries gently. Pour batter into muffin tins about 2/3 full (approximately 1/3 cup batter). Bake in oven for 15 to 18 minutes.
Serves: 48, 2½ inch muffins.

Per Muffin: 248 Cal (56% from Fat, 9% from Protein, 35% from Carb); 6 g Protein; 16 g Tot Fat; 2 g Sat Fat; 12 g Mono Fat; 2 g Poly Fat; 23 g JCarb; 4 g Fiber; 8 g Sugar; 88 mg Calcium; 1 mg Iron; 106 mg Sodium; 16 mg Cholesterol.

*Banana Bread* (Diabetic Recipe)

Hello everyone! Today's diabetic recipe is Banana Bread. Very healthy and good. I Just don't know why the vinegar is in this recipe. You can't taste it. If anyone knows why the vinegar is in this recipe, please tell us in the comment section. The one thing I do know is, bananas are healthy and they make the bread more moist. Well enjoy!

*Banana Bread* (Diabetic Recipe)

Servings: 20

1 Cup Splenda Granulated, Sugar Substitute
1/3 Cup Butter, Salt Free
1 Egg
2 Egg whites
2 Tsp. Baking soda
2 Cup Flour, All-Purpose
4 Tbls. Milk
3/4 Tsp. Vinegar
3 Bananas, ripe, mashed

Pre Heat oven at 350° F. Blend sugar, Sugar Twin, and margarine. Add eggs and mix well. Sift flour and soda into bowl and stir. Mix milk and vinegar together, then add to mixture. Fold in bananas. Bake 1 hour in greased 9 x 5 loaf pan. Let cool and cut into 20 slices.

Per Serving: 91 Cal (31% from Fat, 8% from Protein, 61% from Carb); 2 g Protein; 3 g Tot Fat; 2 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 15 g Carb; 2 g Fiber; 1 g Sugar; 7 mg Calcium; 0 mg Iron; 93 mg Sodium; 19 mg Cholesterol.

*Apple Bread*

Hello everyone! I wanted to post this recipe, because you can make this one into a low carb sweet bread. That's if you want to. Just replace the brown sugar with Splenda brown sugar blend and use home made sugar free apple butter. You can get the recipe for Apple Butter at........................................................................ http://www.recipezaar.com/recipes.php?s_type=%2Frecipes.php&q=sugar+free+apple+butter&Search=Search .
This link should take you to the page that gives you two different recipes to choose from. You can also use apple juice with no sugar added. Well enjoy!



*Apple Bread*

Servings: 12, 1 loaf

2 Cups all-purpose flour, Or Use ½ Whole Wheat
1 Cup brown sugar, Packed
1 1/2 Tsp. baking powder
1/2 Tsp. baking soda
¼ Tsp. salt
1 1/2 Cups Apple Butter, Divided
1/2 Cup Apple Juice
1/4 Cup Butter, Melted
1 egg, beaten
1 Cup Fresh Apples, Chopped Coarsely
1/2 Cup Pecans, Chopped

Pre Heat oven at 350° F.
Combine the first 5 ingredients in a large mixing bowl. In a small bowl mix 3/4 cup apple butter, apple juice, butter and egg together. Fold in the apple chunks and chopped nuts. Add apple butter mixture to the dry ingredients and mix together. Pour half of the mixture in a loaf pan that has been sprayed with cooking spray. Carefully spread the reserved 3/4 cup apple butter over the batter. Pour the rest of the batter over the apple butter mixture and spread evenly over the top to cover. Bake for 55 to 65 minutes or until done.

Per Serving: 315 Cal (22% from Fat, 4% from Protein, 74% from Carb); 3 g Protein; 8 g Tot Fat; 3 g Sat Fat; 3 g Mono Fat; 1 g Poly Fat; 58 g Carb; 1 g Fiber; 39 g Sugar; 57 mg Calcium; 1 mg Iron; 199 mg Sodium; 28 mg Cholesterol.

*Blueberry Muffins* (Diabetic Recipe)

Hello everyone! Today's diabetic recipe is Blueberry Muffins. This is healthy and tastes really good too. The lemon and Splenda topping is a nice touch too. These are great for breakfast with a slice of lean ham.Well I'm making this short and sweet. Enjoy!


*Blueberry Muffins*

Servings: 12

1 Cup Flour, All-Purpose
1 Cup Whole Wheat Flour
1½ Tbls. Baking Powder
1/8 Tsp. Salt
1/3 Cup Splenda Granulated
1 Cup Sour Cream
1 Egg
1 Cup Fresh blueberries, Or Frozen
2 Tsp. lemon peel Grated
2 Tbls. Splenda

Preheat oven at 425 F.
Coat a 12-cup muffin pan with nonstick cooking spray. Combine flour, salt and 1/3 cup splenda. Make a well in center of mixture. Add sour cream and egg all at once. Beat with a fork until all ingredients are well combined. Gently fold in fresh blueberries. Put 1/4 cup of batter into each muffin cup. In a small bowl, combine lemon peel and 2 tablespoons Splenda. Sprinkle peel and Splenda mix over batter in each muffin cup. Bake on centrer shelf for 20 to 25 minutes, or until golden brown. These muffins are best served hot.

Per Serving: 124 Cal (31% from Fat, 10% from Protein, 59% from Carb); 3 g Protein; 5 g Tot Fat; 3 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 20 g Carb; 2 g Fiber; 2 g Sugar; 130 mg Calcium; 1 mg Iron; 219 mg Sodium; 26 mg Cholesterol.

*Almond-Poppy Seed Muffins*

Hi! Today I'm posting Almond-Poppy Seed Muffins. These are my favorite muffins, I will make these more than others. I use splenda in place of the sugar because I am a diabetic. You can also use less salt. There are other types of oil that you can use that are better for you , such as: coconut oil, peanut oil, sunflower oil, and others. I hope you enjoy this recipe.

*Almond-Poppy Seed Muffins*

Servings: 12

1 Egg
½Tsp Salt
1/3 Cup Sugar
1/4 Cup Oil
1 Cup Milk
2 Cups Flour
1½ Tbls. Baking powder
½ Cup Chopped almonds
1/3 Cup Poppy seeds

Pre heat oven at 400°F.
Beat egg, salt and sugar until light and fluffy. Add oil slowly and continue beating. Beat in milk. set aside. Sift flour and baking powder together and add to batter, stirring until just mixed. Add nuts and poppy seeds. Bake in greased muffin tins for 20 to 25 minutes.

Per Serving: 226 Cal (45% from Fat, 10% from Protein, 44% from Carb); 6 g Protein; 12 g Tot Fat; 1 g Sat Fat; 5 g Mono Fat; 26 g Carb; 2 g Fiber; 8 g Sugar; 175 mg Calcium; 2 mg Iron; 289 mg Sodium; 18 mg Cholesterol.

Chocolate Cups Of Peanut Butter Muffins

Hello everyone,I hope all is well. Today I am posting this muffin recipe for all of those that love peanut butter cups. This is a good one for the kids and of coarse those kids at heart. I think these are good with chocolate frosting (or not). Have you ever forgot to buy more baking powder? You can substitute 1/2 tsp. of cream of tarter plus 1/4 tsp. of baking soda for 1 tsp. of baking powder. Until tomorrow.


*Chocolate Cups Of Peanut Butter Muffins*

Servings: 24
1¾ Cups Flour, all-purpose
1¼ Cups Brown Sugar, Firmly Packed
2½ Tsp. Baking Powder
½ Tsp. Salt
1 Cup Milk
1/3 Cup Shortening
½ Cup Peanut Butter
1¼ Tsp. Vanilla Extract
2 Eggs
24 Minni Peanut Butter Cups, Chocolate Covered

Heat oven at 350°F.
Line muffin pans with 24 paper muffin cups.In a large bowl, mix all ingredients together except the peanut butter cups, at low speed until just moistened, then beat for 2 minutes on medium speed. Fill the paper muffin cups about 2/3 full. Push a peanut butter cup in center of the batter filled muffin cups until candy top edges are even with the batter. Bake for 20 to 28 minutes or until the tops of muffins bounce back after being softly touched. Let cool and serve.

Per Serving: 183 Cal (41% from Fat, 8% from Protein, 51% from Carb); 4 g Protein; 8 g Tot Fat; 3 g Sat Fat; 4 g Mono Fat; 2 g Poly Fat; 24 g Carb; 1 g Fiber; 16 g Sugar; 58 mg Calcium; 0 mg Iron; 166 mg Sodium; 23 mg Cholesterol.

*Chocolate Toffy & Nut Scones* (Diabetic Recipe)

Hello everyone! Today I am posting a Diabetic Scone recipe. I took some diabetic scone recipes and came up with this one. I have been craving scones for days an I finally made some that I can eat. The sugar-free chocolate covered toffee bits, I get at Win-Co Foods and the nutrition facts are from them also. You could also substitute with the sugar-free chocolate rounds too.
Just chop them up coarsely also. they would be like having chocolate chunks instead. Enjoy!


*Chocolate Toffee & Nut Scones* (Diabetic Recipe)

Servings: 16
You can use a nut of your choice.

1 Cup unbleached all-purpose flour
1 Cup whole-wheat flour
1 Tsp baking powder
1/4 Tsp salt
4 Tbls. butter, No Salt & Softened
1 Cup buttermilk
1/2 Cup Chocolate Covered Toffee Bits, Sugar-Free & coarsely Chopped
½ Cup Hazelnuts, Coarsely Chopped

Preheat oven at 400°F. Coat a baking sheet with non-stick cooking spray or cover with parchment paper and coat with cooking spray. In a large bowl, sift the dry ingredients together. Cut the butter into the flour mixture with a pastry cuter or use a fork, until mixture looks like course crumbs. Stir in the chocolate covered toffee and hazelnuts. Add buttermilk and knead into a soft dough. Do not over mix the dough. Turn out on to a lightly floured board, kneed 4 or 5 times and roll out the dough until 1/2" thick. Cut dough into 16 rounds. Place on a baking sheet and bake for 15 to 20 minutes, or until golden in color. Serve warm or let cool and store in an airtight container.

Per Serving: 165 Cal (42% from Fat, 6% from Protein, 52% from Carb); 3 g Protein; 9 g Tot Fat; 6 g Sat Fat; 2 g Mono Fat; 0 g Poly Fat; 26 g Carb; 4 g Fiber; 1 g Sugar; 38 mg Calcium; 0 mg Iron; 159 mg Sodium; 11 mg Cholesterol; 17 g sugar alcohol.

Chocolate Chip & Hazelnut Scones

Today I decided to post a scone recipe. I couldn't find a recipe for chocolate chip hazelnut scones, so I took a few scone recipes and came up with this one. It's really good and I took a picture this time too. You could substitute the hazelnuts for another type of nuts if you want to. Did you know that if you don't have buttermilk, you can substitute 1 cup of buttermilk, with 1 tablespoon of lemon juice or vinegar and enough milk to make 1 cup of buttermilk, letting it stand for about 5 minutes, or you can use 1 cup of plain yogurt. I hope you enjoy these as much as we do.


*Chocolate Chip And Hazelnut*

Servings: 8

Scones:
2 Cups flour
1/3 Cup granulated sugar
1 1/4 Tsp baking powder
1/4 Tsp baking soda
1/4 Tsp salt
1/2 Cup butter, Softened
1/2 Cup Chocolate Chips, Semi-Sweet or milk chocolate
1/2 Cup Hazelnuts, Chopped
1 Tsp. pure vanilla extract
2/3 Cup buttermilk

Egg mixture for scones:
1 large egg, lightly beaten
1 Tbls. milk

Cinnamon Sugar:
2 Tbls.sugar, granulated
1/4 Tsp ground cinnamon

Preheat oven at 400°F. and place rack in middle of oven. Line a baking sheet with parchment paper. In a bowl, mix together flour, sugar, baking powder, baking soda, and salt. Cut butter into flour mixture with a pastry blender or a fork. The mixture should look like coarse crumbs. Stir in the chocolate chips and nuts. Using a small measuring cup whisk together the buttermilk and vanilla extract Then add to the flour mixture, stir just until the dough comes together. Don't over mix the dough. Place on a lightly floured surface and knead dough gently four or five times, then pat the dough into a circle that is about 7 inches around and about 1½ inches thick. Cut circle into 8 pieces, like you would cut a pie. Place the scones on the baking sheet. Make egg wash with egg and 1 tablespoon milk, brush the tops of scones with this mixture. Mix together the sugar and ground cinnamon. Sprinkle the tops of the scones with a little of the cinnamon sugar. Bake about 15 to 20 minutes or until golden brown and a toothpick inserted in middle comes out clean. Remove from oven. You can broil tops for a minute or two, to melt sugar on the tops of scones, so they have a bit of shine to them.

Per Serving: 331 Cal (41% from Fat, 7% from Protein, 51% from Carb); 6 g Protein; 16 g Tot Fat; 9 g Sat Fat; 8 g Mono Fat; 1 g Poly Fat; 44 g Carb; 2 g Fiber; 18 g Sugar; 100 mg Calcium; 2 mg Iron; 284 mg Sodium; 59 mg Cholesterol.

*Fruit Fan Bread*

Hello, today I decided on fan-bread. This is a little harder than most recipes. these are shaped like a cinnamon roll, but they are all connected to each other; hence the name fan bread. I hope my instructions are easy enough for you to under stand. If you have any questions, you can e-mail me or ask me in the comment area and I'll get back to you as soon as possible.Here is the recipe.


*Fruit Fan Bread*

Servings: about 12

Bread:
¼ Cup Warm Water, 105°f.-110°f.
2 Tbls. Dry Yeast
½ Tsp. Sugar
¼ Tsp. Ground Ginger
2 Cups Whole Wheat Flour
1 Cup Warm Milk, 105°f.-110°f.
6 Tbls. Butter, softened
1/3 Cup Maple Syrup
3 Eggs, Divided
1½ Tsp. Salt
2 Tsp. Lemon Zest
2½-3 Cups Flour
Filling:
1 Cup Fruit Preserves, Your Choice Of Flavor
1 Tbls. Water

Combine water, yeast, sugar, and ginger, in a large bowl; stir to dissolve.Allow mixture to sit about 5 minutes, until foamy. In a large bowl mix together wheat flour, milk, butter, syrup, 2 eggs, salt, and lemon zest. Beat until smooth, for about 1 minute. Add the yeast mixture and a ½ cup of flour. Mix until blended. Mix in remaining flour, a little at a time, until a soft dough forms. Lightly grease a large bowl, and set to the side. Turn dough onto a lightly floured surface. Kneed for 5 minutes, or until smooth and elastic. Shape in a ball, cover and let rest for 10 minutes. Now place dough in the greased bowl, turning once to coat. Cover with a towel; let rise in a warm place for about 1 hour and 30 minutes, or until doubled in size. Coat 2 baking sheets or you may grease them. Punch dough down and divide in ½. Turn 1 ball out on to a lightly floured surface. Use a rolling pin and roll into a 9 inch square. Spread a ½ cup of fruit preserves of your choice on to dough. leaving an 1 inch border uncovered. Roll into one big jelly role and pinch seams to seal. Move to a prepared baking sheet. Using a pair of scissors, make deep cuts down one side of the roll, Cutting about ¾ of the way through, leaving about 1 inch in between each cut. Take one hand and roll one slice to opposite side, doing this alternately. Repeat with other ½ of dough. Cover with plastic and let rise in a warm place for about 1 hour, or until doubled in size. Preheat oven at 350°F. In a bowl, beat the remaining egg with water and brush tops of loafs with mixture. Bake the loafs for 45 minutes, until golden brown. Move to wire rack and cool completely.


Per Serving: 341 Cal (21% from Fat, 10% from Protein, 69% from Carb); 9 g Protein; 8 g Tot Fat; 4 g Sat Fat; 2 g Mono Fat; 1 g Poly Fat; 60 g Carb; 4 g Fiber; 19 g Sugar; 53 mg Calcium; 2 mg Iron; 393 mg Sodium; 78 mg Cholesterol.

*Custard Corn Bread*

Hello everyone! I decided on this recipe today, because it sounds so good. I haven't made this yet because I need to restock a few things in my kitchen. I will be making this soon though. I'll post a picture with this recipe at that time. Enjoy!


*Custard Corn Bread*

Serving: 8

2 Eggs
1 Cup Milk, Divided
½ Cup Buttermilk
4 Tbls. honey
¾ Cup Cornmeal
½ Cup Flour
½ Tsp. Baking Soda
1/8 Tsp. Salt
¼ Tsp. Nutmeg
2 Tbls. Butter, Melted

Preheat oven at 325°F.
Using a large bowl whisk eggs, buttermilk, and ½ cup of milk together. Stir in the remaining ingredients, holding back the remaining ½ cup of milk. Mix well and pour into well greased pan. Top with the remaining milk. Do not mix with batter.
Bake at 325°F. until the center appears set when shaken lightly, and top is lightly browned about 25 to 30 minutes.
Let stand 15 minutes before serving.


Per Serving: 178 Cal (27% from Fat, 12% from Protein, 61% from Carb); 5 g Protein; 5 g Tot Fat; 3 g Sat Fat; 2 g Mono Fat; 0 g Poly Fat; 27 g Carb; 1 g Fiber; 12 g Sugar; 72 mg Calcium; 1 mg Iron; 152 mg Sodium; 72 mg Cholesterol

Banana Bread

Hi again, today I made Banana Bread. I didn't follow the instructions about turning down the oven if it was browning to quickly, so as you will see in the pic. with the recipe. Next time I will do as it says. I should have checked it sooner. It still tastes really good. I didn't have enough honey so I used half honey and half molasses. I got this recipe from a book that teaches you how to survive in the country. It has a lot of recipes for cooking things that you grow from your own garden. Also how to grow these varies veggies. One good thing about this recipe. the bread is still really moist, even if I did get it a little to brown.I hope you enjoy this recipe too.

P.S. I added a pic. of the soft white Bread.

*Banana Bread*



Servings: 16



3 Eggs

2/3 Cup Honey

½ Cup Oil

3 Ripe Bananas, Mashed

1/8 Tsp. Salt

2 Cups Whole Wheat Pastry Flour, Or

Unbleached Flour

1 Tsp. Baking Soda

1 tsp. Baking powder

1/8 Tsp.Vanilla

½ Cup Pecans, Or Walnuts, Optional



Preheat oven at 350°F.

Beat eggs, honey, and oil together.

Add mashed banana, salt, and vanilla; Mix

well.

Sift flour and baking soda together.

Gradually add flour mixture to banana mixture, until

smooth.

Now add the nuts if you desire to have them in your

bread.

Grease 1 large bread pan, pour the batter into pan and bake at 350°F. For 1 hour.

Lower oven temperature if bread is browning to quickly.



Per Serving: 219 Cal (42% from Fat, 7% from Protein, 51% from Carb); 4g Protein; 11g Tot Fat; 1g Sat Fat;

4g Mono Fat; 30g Carb; 3g Fiber; 15g Sugar; 16mg Calcium; 1 mg Iron; 75mg Sodium; 46mg Cholesterol