Strawberry Muffins

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Here’s a recipe Addie & I are trying tonight from Patricia Stevenson & Michael Cook’s ‘The Whole Foods Diabetic Cookbook.’ We’re also making the blueberry muffins on p. 82, but here’s the recipe for the Strawberry Muffins from p. 81.

Our Strawberry Muffins
Our Strawberry Muffins

Strawberry Muffins

Yield: 12 muffins

Preheat the oven to 350F.

Mix together in a medium bowl:

  • 1 c. whole wheat pastry flour
  • 1 c. oats, coarsely ground in a blender [or food processor, or even chopped by hand if need be]
  • .5 tsp. cinnamon
  • 2 tsp. baking powder

Blend together:

  • 1 tbsp. liquid sweetener
  • .25 c. lowfat soy milk or rice milk
  • .75 lb. tofu, crumbled
  • 3 tbsp. unsweetened applesauce
  • 1 tsp vanilla

Add carefully to the dry ingredients, and avoid over-mixing.

Fold in:

  • .5 c. sliced strawberries

Bake in lightly oiled or nonstick muffin cups for 20 to 25 minutes.

Per Serving:

  • Exchanges: 1 starch
  • Calories: 99
  • Total Fat: 2g
  • % of calories from fat: 18%
  • Saturated Fat: 0g
  • Protein: 5g
  • Carbohydrate: 15g
  • Fiber: 3g
  • Sodium: 4mg
  • Calcium: 35mh

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