Diabetic Carrot Muffins
Diabetic Carrot Muffins

Hello everybody, it is John, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, diabetic carrot muffins. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Diabetic Carrot Muffins is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Diabetic Carrot Muffins is something that I’ve loved my entire life.

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

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