*Mocha Cupcakes And Blackberries* (Diabetic Recip)

Hello, I hope all is well. Today's Diabetic recipe is Mocha Cupcakes and Blackberries. These are very good with a cup of coffee or tea or even a nice glass of milk.. The blackberries and whipped topping make this a great snack. These are low in fat and the carbs are perfect for a snack. You also get a fruit with this yummy snack. You can also substitute the blackberries with another fruit. This also takes care of that sweet tooth. Well, enjoy!


*Mocha Cupcakes And Blackberries* (Diabetic Recipe)

Servings: 12

Nonstick Cooking Spray
¾ Cup Splenda Sugar Blend
½ Cup Water
2 Tbls. Instant Coffee Powder
3 Oz. Semi-Sweet Chocolate Chips, Chopped
2 Egg Yolks
1¼ Tsp. Vanilla
½ Cup Unsweetened Cocoa Powder
1/3 Cup Flour, All-Purpose
½ Tsp. Baking Powder
5 Egg Whites
1½ Cups Blackberries, Fresh
4 Oz Frozen Light Whipped Dessert Topping, Low Fat & Thawed

Preheat oven at 350°F. Line muffin pan with 12 paper muffin cups and set aside. In a medium saucepan mix together Splenda sugar blend, water, and coffee powder. Heat and stir over medium-low heat until sugar blend dissolves and the mixture almost boils. Stir in the chopped chocolate chips until melted. Remove from heat. In a bowl slightly beat egg yolks. Slowly stir in the chocolate mixture into the egg yolks; stir in the vanilla ( the batter may appear a little grainy). Set aside. In a bowl mix together cocoa powder, flour, and baking powder. Stir in chocolate mixture until smooth.In another bowl beat the egg whites with an electric mixer on medium speed until stiff peaks form. Stir in a small amount of beaten egg whites into the chocolate mixture to lighten it up a bit. Fold the chocolate mixture into the remaining egg whites. Fill the paper muffin cups about ¾ full. Bake for 18 to 28 minutes or when gently touched it springs back. Remove from oven and place cupcakes on a wire rack to cool. To serve, top with berries and whipped topping.

Per Serving: 167 Cal (25% from Fat, 9% from Protein, 66% from Carb); 4 g Protein; 5 g Tot Fat; 3 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 27 g Carb; 2 g Fiber; 21 g Sugar; 33 mg Calcium; 1 mg Iron; 53 mg Sodium; 34 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.