It has been almost a month since I was diagnosed as having Type 2 Diabetes. In that month I have taken myself off of sugar almost 100%, and switched my way of eating almost completely. It hasn't been easy. It's been really hard . . . and there are many days which I feel really lousy. Dizzy mostly, but I am hoping that will soon rectify itself. I have also been having to take extra iron, which doesn't make me feel very well either. On the plus side, I've lost a stone in weight . . . that is 14 pounds to you North Americans.
I have done a lot of experimenting this month, trying to bake cookies and cakes that are tasty and yet fairly diabetic friendly. I have come to the conclusion that . . . . there is not much in that respect that is quite as tasty as the regular thing, but that is not to mean that it isn't still delicious. Like these muffins for instance . . .
They are fat free for the most part . . . and very low in sugars, relying on maple flavoured sugar free syrup for most of the sweetening. (I got mine via Amazon and it is sugar and calorie free.) There is a bit of brown sugar, but only 60g/1/4 cup divided between 12 muffins.
They aren't huge in size . . . they're faily small and they don't rise really tall . . . but they are quite tasty and satisfying as well.
They're not as light as regular muffins . . . but they'll do. I quite like them. I think they actually taste better the day after they are baked. The first batch I made, I didn't soak the oats first and the oats stayed pretty much whole in the mixture which made them kind of rubbery, but still quite tasty.
Soaking the oats for a while before mixing with the remaining ingredients made for a much nicer texture . . . and the best thing of all is there is less than 100 calories per muffin! I would call this a winning muffin for those who are trying to watch their fats and sugars!
*Maple Oatmeal Muffins*
Makes 12 small muffins
1/2 tsp maple flavouring (alternately you can use vanilla)
pinch of salt
Stir the egg, yogurt, brown sugar and maple flavouring into the oat mixture. Whisk together the flour, soda and baking power, along with a pinch of salt. Fold into the wet mixture just to combine. Spray a 12 cup medium non stick muffin tin with low fat cooking spray. Divide the batter between the muffin cups. Bake for 15 to 20 minutes, until they spring back when lightly touched and a toothpick inserted comes out clean. Allow to cool in the pan for 10 miutes, before tipping out onto a wire rack to finish cooling. Store in an air tight container for up to 1 week.
Carbs: 17.4g
Sugars: 4.6g
Protein: 3.2g
If you are not bothered about sugar, fat and calories, these are pretty delicious oatmeal muffins:
As are these . . .
Breakfast Oatmeal Muffins
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