Free The Big Book of Diabetic Desserts by Jackie Mills

of the prepared muffin liners and spread the batter to cover the bottom of the liners. Spoon 1 level teaspoon of the fruit spread into the centers of the batter. Top evenly with the remaining batter and spread the batter to cover the fruit spread. Sprinkle the tops evenly with the remaining 1 tablespoon sugar. Bake for 15 to 18 minutes or until the tops of the muffins are lightly browned.
    5. Cool in the pan on a wire rack for 5 minutes. Remove from the pan and cool completely on the wire rack. Serve the muffins warm or at room temperature. The muffins are best on the day they are made.
    Exchanges: 1 1/2 Carbohydrate • 1/2 Fat
    Calories 145, Calories from Fat 29, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 19 mg, Sodium 167 mg, Total Carbohydrate 25 g, Dietary Fiber 1 g, Sugars 11 g, Protein 3 g.
    Berry Bran Muffins
    Makes 12 servings • Serving size: 1 muffin
    Scrumptious berries give these muffins such a big dose of flavor that even kids will eat them. With 4 grams of fiber in each one, they’re a healthful way to greet the day.
    1 cup unprocessed wheat bran
1 cup whole wheat flour
1/4 cup light brown sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup low-fat buttermilk
1/4 cup unsweetened applesauce
3 tablespoons canola oil
1 large egg
1 teaspoon vanilla extract
1 cup fresh blueberries, raspberries, or cranberries (or substitute frozen, unthawed berries)
    1. Preheat the oven to 350°F. Line 12 muffin cups with paper liners and coat the liners with cooking spray. Set aside.
    2. Combine the bran, flour, brown sugar, baking soda, and salt in a large bowl. Set aside.
    3. Combine the buttermilk, applesauce, oil, egg, and vanilla in a medium bowl and whisk to mix well. Add the buttermilk mixture to the bran mixture and stir just until the batter is moistened. Gently stir in the berries.
    4. Spoon the batter evenly into the prepared muffin liners and bake 15 to 17 minutes or until the tops of the muffins are lightly browned.
    5. Cool the muffins in the pan on a wire rack for 5 minutes. Remove from the pan and cool completely on the wire rack. Serve the muffins warm or at room temperature. The muffins can be covered in an airtight container and stored at room temperature up to 3 days or frozen up to 2 months.
    Exchanges: 1 Carbohydrate • 1 Fat
    Calories 117, Calories from Fat 41, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 18 mg, Sodium 183 mg, Total Carbohydrate 18 g, Dietary Fiber 4 g, Sugars 7 g, Protein 3 g.
    Whole Wheat Honey Muffins
    Makes 12 servings • Serving size: 1 muffin
    Shredded apple and prune puree make these muffins super-moist. Store them in the refrigerator and they will keep for a week—just pop one in the microwave, grab a cup of coffee, and you’re ready for breakfast on the run.
    1 3/4 cups whole wheat flour
1/4 cup fat-free instant dry milk
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup low-fat buttermilk
1/2 cup honey
1/3 cup prune puree
1 large egg
1 medium Granny Smith apple, peeled and coarsely shredded (about 3/4 cup)
1 tablespoon fresh grated orange zest
    1. Preheat the oven to 350°F. Line 12 muffin cups with paper liners and coat the liners with cooking spray. Set aside.
    2. Combine the flour, fat-free dry milk, baking powder, baking soda, and salt in a large bowl and whisk to mix well. Set aside.
    3. Combine the buttermilk, honey, prune puree, and egg in a medium bowl and whisk until smooth. Stir in the apple and orange zest. Add the buttermilk mixture to the flour mixture and stir just until moistened.
    4. Spoon the batter evenly into the prepared muffin liners and bake for 15 minutes or until the muffins are lightly browned.
    5. Cool the muffins in the pan on a wire rack for 5 minutes. Remove from the pan and cool completely on the wire rack. Serve the muffins warm or at room temperature. The muffins can be covered in an airtight container and stored at room temperature up to 3 days or frozen up to 2 months.
    Exchanges: 2