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The Recipe Instructions |
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Ingredients
1 egg, slightly beaten
2 tbsp soft butter
1/4 cup sugar
1/4 cup 2% yogurt or
1 3/4ts lemon juice + 2% milk
1/3 cup 2% milk
1/2 cup bran
1 medium apple, grated
1/2 cup raisins, soaked
1/2 cup rolled oats
1 dry ingredients
1/3 cup wholewheat flour
1/3 cup all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
3/4 tsp cinnamon
1/4 tsp salt
Directions
In large bowl, combine the first nine ingredients. Sift dry
ingredients together. Add to bran mixture, stirring until moistened.
Spoon into muffin cups. Bake at 425 F about 20 minutes or until
golden brown. Makes 12 small muffins.
1 muffin contains 114 calories, 1 starch choice, 1/2 fruit, 1/2 fat
Source: Enjoy B.C. Fruit the Diabetic Way by Elaine Johnston c. 1982
Shared and tested by Elizabeth Rodier Sept 93
Servings: 12
Diet Autumn Apple Muffins Recipe brought to you by Diet Recipes To-Go
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The Atkins’ Diet
First invented by doctor atkins in the sixities, the atkins diet is still widely used today. Having many well known film stars amongst its supporters, it enables weight reduction whilst allowing foods that are normally considered bad for diets, eg pork and eggs. Unlike other diets, with the atkins diet you are supposed to eat fat and protein, it is the carbs that must be avoided. It is often referred to as a low carbohydrate, high protein, diet system. With this diet, the foods you should avoid are processed and refined sugar, milk, white bread, starchy vegetables, white rice and white flour, including, but not limited to, cereals and pasta made from white flour. Unlike other diets, with the atkins diet the foods you are encouraged to eat are still nutrient-rich unprocessed foods like meat, fish & poultry. You also can eat shellfish, regular full fat cheese, butter and olive oil. The Atkins’ Diet Theory The logic of the famous atkins diet is that if we injest less carbohydrates, our bodies will utilise our fat and we will reduce weight Foods containing lycopene (includes grapefruit, red bell peppers and sweet gourd) Lycopene is a natural chemical compound and member of the carotenid family. It is behind the dark red hue of quite a few fruit and vegetables. Unlike numerous nutritional compounds, it does not become less effective if cooked but is really enhanced by the cooking process. . Its main advantage is that it behaves as an antioxidant and appears to be of use in the fight to lower the probabilty of cancer. This useful phytochemical is the most effective quencher of singlet oxygen, which is connected with aging of the skin. It is also thought by nutritionalists to hamper the development of diseases affecting arterial blood vessels. |