Diabetic Carrot Muffins

Diabetic Carrot Muffins

Diabetic Carrot Muffins

By: ecira via Cookpad.com

Ingredients of Diabetic Carrot Muffins:

  • muffins diabetic
  • 3 eggs
  • 5 tbsp canola oil
  • 1 cup buttermilk
  • 1 cup whole wheat flour
  • 1/2 cup fine cornmeal
  • 1/2 cup rolled oats
  • 1/4 cup warm honey
  • 1 cup grated carrots (about 2 medium carrots, packed)
  • 1/2 cup raisins
  • 1/2 cup dried cranberries
  • 1 tbsp chopped ginger root
  • 1/2 cup chopped nuts (black walnuts, pecans, hazelnuts)
  • 1 tbsp orange zest or lemon zest
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp allspice
  • 1 tsp baking powder
  • 1 tsp vanilla
  • 1 tbsp each of allspice and sugar mixed together (topping)

Method for "Diabetic Carrot Muffins":

  1. Preheat oven to 375° Fahrenheit.
  2. Line muffin tins with muffin papers and lightly spray with non-stick spray. Set aside.
  3. In a medium bowl, whisk together the eggs, oil and buttermilk.
  4. Carefully add the remaining ingredients except for the allspice-sugar topping.
  5. Stir until just combined; do not overwork the batter.
  6. Divide the batter evenly among the 12 muffin cups. Sprinkle the tops lightly with the allspice-sugar mixture.
  7. Bake for about 20 minutes until the tops are golden. Remove to a wire rack to cool completely.