Breakfast Recipes for Type 2 Diabetes
Spiced citrus breakfast muffins
To make breakfast muffins, from Best Health Magazine:
- 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
- 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.