Lite Recipes*: Breads / Muffins
Pumpkin Bran Muffins
1 cup flour
1 Tbsp sugar
tsp cinnamon
cup canned pumpkin
cup orange juice
Wheat germ
cup bran
2 tsp baking powder
2 Tbsp vegetable oil
1 egg
a cup raisins
Method:
1. Combine all ingredients in mixing bowl. Stir to blend.
2. Spoon into lightly oiled muffin cups. Sprinkle on wheat germ.
3. Bake in 200 degree oven 10 - 15 minutes.
Serving Size:
1 muffin
Yield:
8 muffins
Exchanges Per Serving: 1 bread, 1 fruit and 1 fat
Per Serving:
148 calories, 25 gm carbohydrate, 3 gm protein, 4 gm
fat, 123 mg sodium
Source:
Favorite Recipes from Diabetes in the News, by The
Ames Center for Diabetes Education
Cornbread
2 cups cornmeal
tsp baking soda
1 Tbsp sugar or honey
1 cup low - fat buttermilk or sour milk
tsp salt
2 tsp baking powder
1 egg
1 Tbsp vegetable oil
Method:
1. Combine cornmeal, salt, baking soda and baking powder in bowl. Mix to
blend.
2. Add sugar, egg, oil and milk. Mix well.
3. Pour into lightly oiled 8 - inch square baking pan.
4. Bake in 400 degree oven 20 - 25 minutes.
__________________________________________________________________
*
Lite recipes are for people who are controlling their sodium, cholesterol,
fat or calorie intake.
Page 2
Serving Size:
One 2" x 2 - 2/8" square
Yield:
12 servings
Exchanges Per Serving: One (1) Bread
Per Serving:
113 calories, 3 mg protein, 20 mg carbohydrate, 2 gm
fat, 184 mg sodium
Source:
Favorite Recipes from Diabetes in the News by The
Ames Center for Diabetes Education
Sugar - Free Cinnamon Buns
cup chopped nuts
cup raisins
Cinnamon
1 package sugar - free vanilla or butterscotch pudding mix (not instant)
cup sugar - free pancake syrup
stick margarine, melted
1 (24 count) package frozen dinner roll dough
Method:
1. Spray 9x13" pan with non - stick spray. Sprinkle nuts and raisins on
bottom of pan.
2. Roll frozen dough balls in cinnamon and arrange over nuts and raisins.
3. Sprinkle dry pudding mix over dough. Drizzle with syrup and margarine.
4. Cover with towel and let set 6 hours or overnight. Bake at 350 degrees for
25 - 30 minutes. Invert pan onto serving plate. Replace any topping that
sticks to the pan.
Serving Size:
One (1) bun
Yield:
24 servings
Exchanges Per Serving: 1 - bread, 1 fat
Per Serving:
142 calories, 22 mg carbohydrate, 2 gm protein, 5 mg
fat, 238 mg sodium
Source:
Favorite Recipes from Diabetes in the News by The
Ames Center for Diabetes Education
Page 3
Carrot Bread
1 cup all purpose flour
a cup quick cooking rolled oatmeal
cup bran cereal or Wheaties
cup margarine
1 tsp baking soda
tsp grated orange peel
Artificial sweetener, equivalent to cup sugar
2 eggs
2 Tbsp milk
1 tsp vanilla
1 cup raw carrots, shredded
cup chopped nuts
Method:
1. Combine flour, bran, oats and soda. Set aside.
2. In a large mixing bowl, beat margarine, then add sugar and beat until
fluffy. Add eggs, milk, vanilla, orange peel and mix well. Stir in carrots.
Add flour mixture a at a time, mixing well after each addition. Stir in
nuts.
3. Bake in 8 x 4 x 2 loaf pan in 350 degree oven for 55 - 60 minutes or until
toothpick inserted in the center comes out clean.
Note: This bread freezes well.
Serving Size:
One (1) slice
Yield:
18 slices
Exchanges Per Serving: bread, vegetable, 1 - fat
Per Serving:
112 calories, 9 gm carbohydrate, 2 gm protein, 8 gm fat,
114 mg sodium
Source:
Favorite Recipes from Diabetes in the News by The
Ames Center for Diabetes Education
Whole Wheat Bread
cup skim milk
2 tsp salt
a cup light or dark molasses
1 - cups warm water (110 - 115 degrees)
2 cups unbleached white flour
2 Tbsp sugar
a cup vegetable oil
2 Tbsp active dry yeast
4 - 12 cups whole wheat flour
Page 4
Method:
1. Scald the milk and stir in the sugar, salt, oil and molasses. Cool to
lukewarm.
2. Meanwhile, combine the warm water and yeast in the mixing bowl and stir
until the yeast is dissolved. Stir in the milk mixture. Add 2 cups of the
whole wheat flour and 1 cup of the unbleached flour. Beat until smooth.
Stir in the remaining flours.
3. Turn the dough onto a lightly floured surface. Knead until smooth and
elastic.
4. Place in a greased bowl. Brush the top with vegetable oil. Cover with a
damp cloth and let rise in a warm place for about 1 hour, or until doubled.
Turn onto a lightly floured board. Divide in half. Shape into loaves.
5. Place in lightly oiled 9 x 5 x 3 - inch bread pans.
6. Cover and let rise in a warm place until doubled, about 1 hour. Bake in a
400 degree oven for about 45 minutes.
Serving Size:
One (1) slice
Yield:
26 slices
Exchanges Per Serving: 1 bread
Per Serving:
105 calories, 19 gm carbohydrate, 3 gm protein, 2 gm
fat, 115 mg sodium
Source:
The American Diabetes Association Holiday Cookbook
by Betty Wedman, M.S., R.D.
Banana Bread
2 cups whole wheat flour
tsp baking soda
2 eggs
2 Tbsp sugar
2 tsp baking powder
tsp ground nutmeg
cup vegetable oil
1 - cups sliced bananas
(2 large)
Method:
1. Combine flour, baking powder, baking soda, and nutmeg in mixing bowl.
Stir to blend.
2. Puree eggs, oil, sugar and bananas in blender until smooth. Pour banana
mixture into flour. Mix well.
3. Pour into oiled 9 x 5 loaf pan. Bake in 350 degree oven for 45 - 50
minutes. Cool on a wire rack. Let stand 10 minutes before removing from
pan. Cool thoroughly before serving.
Page 5
Serving Size:
One (1) slice
Yield:
15 slices
Exchanges Per Serving: 1 bread, fruit, 1 - fat
Per Serving:
164 calories, 21 gm carbohydrate, 3 gm protein, 8 gm
fat, 70 mg sodium
Source:
The American Diabetes Association Holiday Cookbook
by Betty Wedman, M.S., R.D.
Bran Muffins
cup whole wheat flour
2 tsp baking powder
1 Tbsp sugar
1 egg
a cup bran
tsp baking soda
2 Tbsp vegetable oil
cup low - fat milk
Method:
1. Mix the flour, bran, baking powder, baking soda and sugar in a bowl. Add
the oil, egg and milk. Stir just to combine the ingredients.
2. Spoon into lightly oiled muffin tins.
3. Bake in a 400 degree oven for 15 - 20 minutes.
Serving Size:
One (1) muffin
Yield:
6 muffins
Exchanges Per Serving: 1 starch / bread, 1 fat
Per Serving:
128 calories, 16 gm carbohydrate, 4 gm protein, 6 gm
fat, 172 mg sodium
Source:
The American Diabetes Association Holiday Cookbook
by Betty Wedman, M.S., R.D.
If you would like more written information, please call the Center for Health Information
at (614)293-3707. You can also make the request by e-mail: health-info@osu.edu.
Copyright, (10/2002)
Department of Nutrition and Dietetics
The Ohio State University Medical Center
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Upon request all patient education handouts are available in other formats for people with special
hearing, vision, and language needs, call (614) 293-3191.
