However, it doesn't mean a diet without taste. Even without sugar, things can be pretty sweet. We had guests with special dietary needs come over last night for dinner and in an effort to be conscious, I made this dessert.
Bran is healthy and most already know this and I used natural ingredients here as well as some sweet jam that is sugar free and some spices to pep up an otherwise bland muffin (that is good for breakfast as well)
Rating: 3 forks out of 5. (Add a cup of sugar and I bet it is a 4)
Click "Read More" for recipe and directions.
1 1/4 cups crushed bran cereal
1 cup whole wheat flour
2 teaspoons 1 teaspoon cinnamon
3/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup unsweetened applesauce sugar free blackberry jam
1 cup apple peeled, cored, diced 1 handful fresh coconut (plus some for sprinkling)
1/2 cup honey
1/2 cup vegetable oil (I use one with omega 3)
1 teaspoon vanilla extract
+ 1/2 teaspoon nutmeg
+ 1/2 teaspoon ginger
+ 1/2 teaspoon pumpkin spice
Directions the way I did it:
(Makes 12- 18 muffins)
Pre-heat oven to 350°
Line a muffin pan with cupcake liners or oil a muffin pan (I did both to test it out as sometimes I can't things outta the damn pan!)
Combine dry ingredients in one bowl and the liquid ingredients in another bowl. Slowly mix the dry ingredients into the wet bowl and combine until smooth (with some coconut and crunchy bits still in there of course). Fill your cups 2/3 full and sprinkle the tops with your excess coconut (I only did half, again, to test it out).
Bake for about 17 minutes.
I substituted blackberry jam for the usual applesauce and kept it diabetic diet conscious with using a sugar-free jar.
I lessened the cinnamon and added ginger, nutmeg and pumpkin spice to up the flavor of this otherwise bland muffin.
This recipe did come out pretty good for a recipe lifted from a Diabetic Friendly website. I have a feeling it would be fantastic if one were to make it (and whose diet afforded them the chance to make it) with sugar. I think it would really pop if you added a cup of sugar to the batch and use a non-sugar free jam with a flavor of your choice. I think raspberry would be great.
This recipe is available in the CrOOK BOOK