How can anyone resist muffins freshly baked in the morning. Not only does it provide a fresh aroma of goodness in your home, but these muffins are sure to fit in your diet. Although, these muffins will tantalize your taste buds, moderation and proper portion is still the key to eating.
The common truth that muffins are loaded with carbohydrates can be true. Carbohydrates have a really bad rap nowadays. But studies show that a proper balance of protein, fats and carbohydrates play a significant role in a balanced diet – especially one that requires weight control or long term maintenance. This recipe can offer a savory and sweet alternative food for prediabetic or diabetic diets.
It’s not about using decadent ingredients, but smart ingredients. Added fiber from the fruit and brown rice flour tames the sugar from spiking your blood or halting metabolism. Flat belly fats, otherwise known as mufas, come from the use of olive oil, a polysaturated fat, and walnuts, a monosaturated fat. The sweeteners are a good mixture of organic cane sugar and honey. The pineapple and mango add weight loss and health benefits ranging from fiber, antioxidants, vitamin C maxed, and enzymes helping to get your body ready to fight disease and help cellular metabolism.
Dry Ingredient Mix
1 cup brown rice flour
1 cup all purpose flour
1 tsp. baking soda
1 Tbs. baking powder
1 tsp. cinnamon
1/4 tsp. cardamom
1/4 tsp. nutmeg
1 tsp. dry orange peel (you may use fresh as well)
Wet Ingredients Mix
2 large eggs
1 cup organic cane sugar or turbinado
1/2 cup honey
1 tsp vanilla
1 cup of milk or soymilk
3/4 cup of olive oil
1/2 cup chopped pineapple
1/2 cup mango
1/3 cup chopped walnuts
Preheat your oven at 350 degrees. Chop your pineapple, mango and walnuts and set aside separately. Prepare your Dry Ingredient Mix – place brown rice flour and all purpose flour together with baking soda and baking powder . Add the spices. Use a blender or electric mixer to prepare the Wet Ingredient Mix. Once the wet ingredients have been blended well, mix it into the dry ingredients. Add the fruit, craisins and walnuts. Incorporate altogether roughly – do not over mix.
For standard muffin tins, make sure to pour mix 2/3 of the way only. Once oven is preheated, place the tin in the center of the middle rack. It takes 20-25 minutes to cook depending on your location’s sea level – so try to keep an eye on things at least after 15 minutes – these can cook rather quickly. You can get a good 18 to 24 muffins.
Nutrition Information : 1 muffin = 1 serving
Calories 123.3; total fat 1.6g; saturated fat 1.6g; polysaturated fat .8g; monosaturated fat .3g; cholesterol 10.2mg; sodium 123.1mg’potassium 52.3mg; carbohydrate 27.1g; dietary fiber 1.0g; sugars 15.1g; protein 1.9 g.
Eat in moderation. For diabetics or weight control – use the carb choice rule. For this recipe there are 2 carb choices.