Wednesday, March 3, 2010

Wise Wednesday Wrecipe

So I took Mark Bittman’s banana bread recipe from “How to Cook Everything”, and adjusted it some to make it lower sugar and lower carbs for Diabetic Boy. I opted for muffins so that one serving would be self-explanatory to a ravenous man. (One muffin = one serving-DOH!) I ran the nutritional analysis thru my old Master Cook software, and came up with 25.3 g carbs and 3.2 g fiber per muffin. I will scout out more analysis programs online. They tasted pretty good, although a lot of the butter wept thru the papers (which made them lower in fat, perhaps???) The bran was evident in the texture and the flavor, but not in a bad way. They just seemed nuttier. I would make these again.

Adam’s Banana Nut Muffins

(makes 6 muffins- 22 net carbs per muffin)

  • 4 TBSP softened butter
  • ¾ cup flour
  • ¼ cup bran
  • ½ tsp salt
  • 1 tsp baking powder
  • 1/3 cup Splenda sugar substitute
  • ½ tsp vanilla
  • 1 egg
  • 2 bananas, mashed
  • ½ cup nuts

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  1. Preheat oven to 400 degrees. Line 6 muffin cups with paper liners.
  2. Mix together dry ingredients in a large bowl.
  3. In a separate bowl, cream butter, then beat in the bananas and egg and vanilla. adams muffins2
  4. Stir this mixture into dry ingredients, then gently fold in the nuts. Do not over mix.
  5. Divide batter equally between muffin cups, and bake for 20-25 minutes or golden brown. Toothpick tester may show moist crumbs.

adams muffins3

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