Type-II Diabetes Friendly Breakfast Muffin Recipes
To make breakfast muffins based off of Best Health Magazine, start with ½ cup of whole wheat flour, ¾ cup of all-purpose flour, 2 tsp of baking soda, a small pinch of salt, ¼ ground cinnamon, ¼ cup of brown sugar, 2tbsp of wheat germ, ¾ cup of raisins if desired, 3 tbsp of canola oil, 1 egg, orange zest if desired from half an orange, and 3 tbsp of orange juice. Preheat the oven to 400 F. Line 12 muffin cups with paper liners or coat with a non-stick, diabetic cooking spray. Sift the flours, baking soda, salt, and cinnamon in a large bowl. Next, stir in the sugar, wheat germ, optional raisins, and then make a well in the center. Whisk together the yogurt, oil, egg, orange zest, and juice. Pour this into the well in the dry ingredients, stirring together just enough to moisten the dry ingredients. Do not over-mix or beat too hard. Divide up the mixture between the muffin cups, only filling them about two-thirds full. Bake for 15 to 20 minutes, or until they have risen. Allow them to cool for 2 to 3 minutes, then turn out onto a wire rack. With one serving around 149 calories and 4 g of protein, this is an excellent option for a tasty breakfast on the go, even pairing well with a glass of milk or healthy fruit options.