At the Virginia Renaissance Faire, I often get asked if I have anything diabetic friendly. And people dealing with diabetes are delighted when I say, “Yes! I do have diabetic friendly baked goods.” One of my taste testers, who is diabetic, once told me, ” I didn’t know diabetic friendly baked goods even existed” as she happily ate a Diabetic Friendly Cherry Almond Scone.
When I first set out to create diabetic baked goods, I knew I had to do something about the flour mix. All-purpose flours typically contain 22 grams of carbohydrates per 1/4 cup- far too many carbs to allow room for additional ingredients. My Diabetic Flour Mix was the result of extensive experimentation to produce a flour mix that was high in fiber, high in protein, low in carbs and tasted good!
This recipe is presented as a suggestion and may not be appropriate for all diabetics. Please check with your doctor or dietitian to determine if food items made using this recipe can be safely incorporated into your diet.
See also: Pumpkin Pear Bread with an Almond Streusel Topping; Gluten Free Pumpkin Pear Bread with an Almond Streusel Topping
The Inside Scoop
When both volumetric and weight measures are provided, the volumetric measures should be considered approximations. The standard measure for a cup of Splenda is 24 grams. By volume, this measure will be less than 1 cup. Precise measuring is essential for diabetic baking to ensure accurate carbohydrate counts.
Crack eggs into a small bowl before adding to the batter. That way, it is easy to remove any bits of eggshell or bloody eggs.
Warm eggs hold more air than cold eggs. To warm eggs quickly, place the eggs, still in the shell, in a bowl of warm (not hot) water for 10 minutes.
I grow my own pumpkins and cook them; that way, I can control how much water is left in the pumpkin. If you are using commercially canned pumpkin, you will probably need to drain off the excess water. Too much water in the pumpkin will make the muffins difficult to bake and possibly cause them to collapse.
To drain the excess water from the pumpkin, fill a jelly bag with the pumpkin and place the bag and bag holder over a bowl. Let the excess water drain off until the pumpkin is no longer watery but is not dry. I often speed this along by gently squeezing the bag to remove some of the excess water.
If you do not have a jelly bag, line a sieve with several layers of cheesecloth. Place the pumpkin on the cheesecloth and let it drain until it is no longer watery but is not dry.
Combine my Diabetic Flour Mix, seasonings, sweeteners, baking soda, baking powder and salt in a separate bowl; mix until
Crack eggs into a small bowl before adding to the batter. That way, it is easy to remove any bits of eggshell or bloody eggs. Whisk the eggs to break up the protein.
Add the pureed pumpkin, olive oil, maple extract flavoring, and buttermilk to the eggs; whisk together.
Make a well in the flour mix and add the egg mixture. GENTLY fold the flour and egg mixes together. My Diabetic Flour Mix is very high in gluten proteins; any more than a gentle folding will cause it to become tough.
Wheat bran is fiber and absorbs moisture poorly. It is essential to refrigerate the prepared batter to allow the flours to absorb moisture and reduce the grittiness of the bran. For extended refrigeration time, be sure to label your covered bowl with the name of the batter and the time of refrigeration.
When you are ready to bake, preheat the oven to 350 degrees. Line 10 cups of a cupcake or muffin tin with paper cupcake liners; spray the cupcake liners with non-stick cooking spray to prevent the muffins from sticking to the liner.
I use a 2 ounce muffin as my standard when measuring out batter. However, with only 10.8 grams of carbohydrates per two ounce muffin without streudel, one can easily add 1 1/2 t. of streusel to each muffin and still have only 13 grams of carbohydrates per muffin. Since I have included exact carbohydrate counts in the recipe, feel free to alter the size and subsequent carbohydrate count of muffins, if your diet allows.
If you are using streusel, be sure the streusel is distributed evenly over the top of the muffin. Clumps of streusel will sink into the muffin.
These muffins rise beautifully. If your diet allows a higher carbohydrate count and you wish to make larger muffins, be sure that you do not overfill the muffin cups.
When your muffins are done baking and have cooled for 10-15 minutes, it is important to remove your baked muffins from the muffin tins and place directly on a cooling rack so that the muffins do not stick to the pans or become wet from condensation as the muffins cool.
A wonderfully moist, high-rising muffin that is high in protein and high in fiber. And with the irresistible flavor combination of pumpkin and pear, and topped with an almond streusel topping, it is also high in flavor. You can call it a bread or you can call it a coffeecake, but you will call it the best ever! And with only 13 grams of carbohydrates per streusel muffin, it's Diabetic Friendly! In a medium bowl, combine My Diabetic Friendly Flour Mix, baking powder, baking soda, Splenda Sugar Blend, Splenda Granulated Sweetener, cinnamon, cardamom, and salt. Whisk together; set aside. If the pumpkin appears watery, line a sieve with cheesecloth, place the pumpkin in the cheesecloth and let the excess water drain. OR use a jelly bag and let the excess water drain. Crack the eggs into a small bowl; whisk until thoroughly scrambled. Add the olive oil, cooked and pureed pumpkin, maple extract flavoring, and buttermilk; whisk together thoroughly. Combine the wet and dry ingredients; by hand, gently fold together until there are few visible dry ingredients. Cover and refrigerate for 2 hours or overnight. When ready to bake: Preheat oven to 350 degrees. Line 10 cupcake cups with paper cupcake liners; spray the paper liners with non-stick cooking spray. If adding the streusel topping, place all of the streusel ingredients into a small food processor; pulse until all ingredients are combined but still granular. Set aside. Pare and core the pear. Chop. Measure out 90 grams of pear and add to the batter. Gently fold the pear pieces into the batter to distribute the pear evenly throughout the batter.. Spoon 2 ounces of batter into each prepared muffin cup. If adding streusel, sprinkle 1 ½ t. streusel topping evenly onto each muffin. Bake in a 350-degree oven for 23-25 minutes or until muffins feel firm and a metal cake tester comes out clean when inserted into the middle of a muffin. One can also use an instant read thermometer for greater accuracy. The internal temperature of the muffin should be 210 – 215 F. Remove the muffin tins from the oven and place onto a cooling rack for 10 minutes. After 10 minutes, remove the muffins from the muffin tin and place directly onto the cooling rack to cool. Enjoy! Note: Do not apply streusel if you plan to freeze the muffins. The streusel will have a decidedly unpleasant appearance when thawed. Makes 10 2-ounce muffins: 10.8 grams of carbohydrates per muffin without streusel topping; 13.15 grams of carbohydrates per muffin with streusel topping.Diabetic Friendly Pumpkin Pear Bread with an Optional Almond Streusel Topping
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Instructions
Diabetic Flour Mix
Ingredients Carbs
30.0g./ 4T Sprouted Whole Wheat
Or Whole Wheat Flour 21.0g.
27.5g./ 5T Wheat Germ* 12.5
16.0g./ 4T Wheat Bran* 7.0
7.0g./ 1T Amaranth *** 4.75
11.0g./ 2T Oat Flour** 10.0
91.5g per cup 55.25 carbohydrates per cup
* Grind in a coffee grinder or a grinder specifically intended for grinding grains.
** Look for oat flours with lower carbohydrate counts.
***Amaranth can be found among gluten-free flours, at Nuts.com, or at health food stores. If not, substitute cornstarch, potato starch or tapioca starch, although the carbohydrate content is higher.
Nutrition Information Per Cup:
Total Carbs: 55.25 g.
Total Fat: 4.75 g.
Total Fiber: 16.13 g.
Sugar and “other”: 23.00 g.
Protein: 17.10 g.
To make a larger batch to store for future use:
Ingredient x5
Sprouted Whole Wheat
Or Whole Wheat Flour 150.0g.
Wheat Germ 137.5g.
Wheat Bran 80.0g.
Amaranth 35.0g.
Oat Flour 55.0g.
Total weight for 5 cups: 457.5 g.
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