Best Orange Yogurt Muffins Diabetic Recipes

TANGY ORANGE JUICE MUFFINS (DIABETIC)

Steps:

• Lightly coat 9 muffin cups with nonstick spray or line with paper-liners; set aside.
• Combine flour, Splenda, baking powder and salt in a large bowl.
• Stir in orange juice, melted butter, egg and orange peel until all ingredients are just moistened.
• Spoon batter into muffin cups, filling 2/3 full. Bake in preheated 375°F oven 20 to 25 minutes or until wooden pick inserted in center comes out clean.
• Cool in pan 10 minutes. Remove muffins from pan and cool on wire rack. Serve warm or at room temperature.
• One muffin is 2 starch and 1 fat.

ORANGE YOGURT MUFFINS

Steps:

• Preheat oven to 375F (190C) and butter or spray standard muffin tins.
• Finely grate the zest from the oranges (zest only the bright orange portion of the peel)- you will end up with approximately 1/4 c of zest.
• In a small saucepan, combine the zest, first 1/4 cup of sugar and the water; stir together over medium heat for about 2 minutes until sugar dissolves.
• Add the butter and stir until melted, about 1 minute more.
• Set aside orange zest mixture.
• In a medium bowl, stir together the flour, baking powder, baking soda, salt and the second 1/4 cup of sugar.
• In a large bowl, whisk together the eggs, yogurt, milk and reserved orange zest mixture until smooth.
• Add the flour mixture and stir just until blended (do not overmix).
• Spoon into prepared muffin tins, filling each cup three-quarters full.
• Bake for 15-20 minutes, or until pick inserted in center comes out clean.
• Cool in tins for 3-5 minutes and then remove and cool completely on wire rack.
• ****FOR GLAZE****.
• Combine all the ingredients for the glaze in a small bowl and whisk together briskly until smooth and very well blended.
• If glaze is too stiff, beat in a few more drops of orange juice.
• Brush or spoon over the muffins while they are still a bit warm.
• You will end up with almost 1/2 cup of glaze which should be enough for the 18 muffins.

CRANBERRY-ORANGE MUFFINS ( DIABETIC FRIENDLY)

Steps:

• Combine cranberries and sugar while sifting dry ingredients together -- then add and stir into dry ingredients.
• Combine egg, juice and oil and grated peel and add to dry ingredients until just moistened.
• Pour batter into 12 muffin cups, lightly sprayed or into paper muffin liners (or a loaf pan).
• Bake muffins at 375 degs for 25".
• Bake loaf at 350 degs for 50".

BLUEBERRY ORANGE MUFFINS (DIABETIC FRIENDLY)

Steps:

• Preheat oven to 400*F. Grease (or line with cupcake liners) muffin pans. Set aside.
• Combine flour, sugar, baking powder, baking soda, salt and cinnamon in large bowl.
• Beat milk, butter, egg, orange juice concentrate and vanilla in medium bowl until well blended.
• Add milk mixture to flour mixture; mix lightly just until moistened. Stir in blueberries just until berries are evenly distributed.
• Fill prepared muffin cups 3/4 full. Bake 20-25 minutes or until toothpick inserted into centers comes out clean. Cool 5 minutes; remove from pan to wire rack. Serve warm or at room temperature.

ORANGE YOGURT MUFFINS DIABETIC

Steps:

• Preheat oven to 350°F (180°C). Place paper baking cups in muffin pan or coat with vegetable cooking spray.
• Combine flour, baking powder, baking soda and salt; set aside.
• Beat eggs and Splenda at high speed with an electric mixer for 5 minutes. Add oil, yogurt, vanilla, and orange zest; beat at medium speed until blended, about 1 minute.
• Add dry ingredients to wet mixture and beat at low speed until blended.
• Spoon mixture into prepared muffin pan; filling 3/4 full.
• Bake for 15 minutes or until cake tester inserted in centre comes out clean.
• Remove muffins from pan immediately and cool on wire rack.