Muffins for Diabetics : Classic Morning Glory…
A couple of days ago, I had a discussion with a mother of a diabetic child, and it really touched my heart. It’s challenging for adults to give up sweets, let alone for children who naturally prefer sweet flavors over savory ones. After much thought, I decided to create a dessert that could be suitable even for those who need to be mindful of their sugar intake.
Ingredients:
- 1 cup durum wheat flour
- 1 cup whole wheat flour
- 2/3 cup jasmine green tea
- 1/2 cup fresh strawberries (sliced)
- 1/4 cup sunflower seed oil
- 2 teaspoons baking powder
- juice and zest of half a lemon
- Almond flakes (quantity as desired)
How do I make Muffins for Diabetics :
- Prepare a strawberry compote by washing and cutting the strawberries into small pieces. Place them in a saucepan and cook them slowly until the strawberries break down and turn into a creamy mixture. Let it cool while preparing the muffins.
- In a bowl, combine the flours and baking powder. Add the oil, lemon zest, and juice. Mix well and continue by adding the tea (make a bit more in case the batter is too thick, so you can adjust the consistency).
- Spoon a couple of tablespoons of batter into the muffin liners, add one to two teaspoons of strawberry compote, and decorate with almond flakes.
- Bake at 356°F (180°C) for 30-35 minutes in a preheated oven.
Bon Appétit!
