Diabetic Carrot Muffins
Diabetic Carrot Muffins

Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, diabetic carrot muffins. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Diabetic Carrot Muffins is one of the most favored of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Diabetic Carrot Muffins is something that I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have diabetic carrot muffins using 20 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Diabetic Carrot Muffins:
  1. Prepare muffins diabetic
  2. Take 3 eggs
  3. Make ready 5 tbsp canola oil
  4. Take 1 cup buttermilk
  5. Prepare 1 cup whole wheat flour
  6. Take 1/2 cup fine cornmeal
  7. Make ready 1/2 cup rolled oats
  8. Prepare 1/4 cup warm honey
  9. Take 1 cup grated carrots (about 2 medium carrots, packed)
  10. Take 1/2 cup raisins
  11. Prepare 1/2 cup dried cranberries
  12. Prepare 1 tbsp chopped ginger root
  13. Take 1/2 cup chopped nuts (black walnuts, pecans, hazelnuts)
  14. Take 1 tbsp orange zest or lemon zest
  15. Get 1 tsp baking soda
  16. Get 1 tsp salt
  17. Get 1 tsp allspice
  18. Prepare 1 tsp baking powder
  19. Get 1 tsp vanilla
  20. Prepare 1 tbsp each of allspice and sugar mixed together (topping)
Instructions to make 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.

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