Wheat Muffins
Yield: 12 muffins
Source: "America’s Everyday Diabetes Cookbook" by Katherine Younker
1 cup all-purpose flour
1 cup unsifted whole-wheat flour
2 tsp baking powder
1 tsp salt
1 egg, slightly beaten
1/4 cup molasses
1 cup milk
1/4 cup margarine or butter, melted
Preheat oven to 400 degrees F. Spray a 12-cup muffin tin
with low-fat cooking spray or line with paper muffin cups.
In a large bowl, combine all-purpose flour, whole-wheat
flour, baking powder and salt. Make a well in the center.
In another bowl, combine egg, molasses, milk and
margarine. Add to flour mixture, stirring just until
blended. Do not overmix.
Spoon batter into prepared muffin tin, filling cups
three-quarters full. Bake in preheated oven for
25 minutes or until golden brown.
Nutritional Information Per Serving (1 muffin):
Calories: 138, Carbohydrate: 21 g, Fiber: 2 g,
Protein: 4 g, Fat: 5 g, Sodium: 290 mg, Cholesterol: 18 mg
Diabetic Exchanges: 1 Starch, 1/3 Other Carbohydrate, 1 Fat