Tropical Muffinsbreads, breakfast, diabetic, low-fat 1 3/4 cup all-purpose flour 1 sugar substitute to equal 3/4 cup sugar 2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1/4 cup unsweetened grated coconut 3 medium ripe bananas, mashed 1/3 cup reduced calorie margarine melted 1 egg, beaten 1 teaspoon grated orange rind 1/3 cup unsweetened orange juice 1 vegetable cooking spray Sift together flour, sugar substitute, baking powder, soda, and salt in a large bowl; stir in coconut, and make a well in center of mixture. Combine bananas, margarine, egg, orange rind, and juice; add to dry ingredients, stirring just until dry ingredients are moistened. Spoon batter into muffin pans coated with cooking spray, filling two-thirds full. Bake at 375øF. for 25 to 30 minutes or until lightly browned. Makes 12 muffins. PER SERVING (1 Muffin): Calories: 115 Protein: 2 gm Fat: 3 gm Carbohydrates: 19 gm Cholesterol: 23 mg Fiber: Trace Sodium: 224 mg Exchanges: 1 Starch, 1 Fat FROM: All New Cookbook for Diabetics and Their Families by University of Alabama at Birmingham copyright 1988 |
