Sour Milk Muffins Diabetic Recipes

DIABETIC EGGS BENEDICT

Steps:

• 1. In a small bowl,combine sour cream,milk and mustard. Set aside. Lightly grease a medium skillet. Half-fill the skillet with water. Bring water to boiling. Reduce heat to simmering (bubbles should begin to break the surface of the water).
• 2. Break one of the eggs into a small dish. Carefully slide egg into simmering water, holding the lip of the dish as close to the water as possible. Repeat with the remaining egg,allowing each egg an equal amount of space.
• 3. Simmer uncovered for 3-5 minutes or until egg whites are completely set and yolks begin to thicken but are not hard. Meanwhile,place muffin halves (cut sides up) on a baking sheet. Broil 3-4 inches from the heat for 1-2 minutes or until toasted. Top muffin halves with ham and tomato slices.
• 4. Broil about 1 minute more or until toppings are heated through. To serve,use a slotted spoon to remove eggs from skillet. Place eggs on top of tomato slices. Spoon sauce over eggs.(if desired, sprinkle with chives)

DIABETES-FRIENDLY LEMON BLACKBERRY SOUR CREAM MUFFINS

Steps:

• Preheat the oven to 400°F.
• Spray or butter a muffin tin (insides and tops to prevent the muffins from sticking with the puff up) and set aside.
• Zest a lemon, and set aside.
• Squeeze the juice of the lemon into a measuring cup over a sieve to catch the seeds and pips.
• Pour milk into the measuring cup to make up a half cup.
• Stir sour cream into the measuring cup.
• Stir in the zest and vanilla, and then set aside.
• Melt the butter and set aside to cool.
• In a large bowl, measure out the flour, baking powder, baking soda, salt and Splenda. Mix well.
• To the lemon and milk mixture, add the egg and whisk to combine.
• Next, add the cooled butter and mix well. Add this to the dry ingredients and mix just to combine.
• Do not over-mix - there may well be lumps but that's alright.
• Spoon batter into muffin tins, filling them halfway.
• Sprinkle a few berries in and then continue to fill the muffin tins to the top.
• Cut neufchatel into 9 squares, press each square into the top of each muffin.
• Top each muffin with a blackberry.
• Bake in a 400 F oven for 25 minutes until the tops are springy.
• Cool for a few minutes and then transfer to a wire rack to cool for 10-15 minutes.