Prep 25 mins
Cook 18 mins
These tasty muffins are filled with Apricot spreadable fruit(Jam)or use your favorite such as peach or raspberry spreadable fruit. Note:fruit,1.5 diabetic exchange. Make-ahead tip; Store baked muffins at room temperature, wrapped lightly in heavy foil, for up to 3 days or freeze for up to 3 months, to reheat, bake in a 300 degree oven for about 15 to 18 minutes.
- nonstick cooking spray
- 1 cup flour or 1 cup whole wheat pastry flour
- 1⁄2 cup soy flour
- 1⁄2 cup sugar or 1⁄2 cup Splenda sugar substitute
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1⁄4 teaspoon baking soda
- 1⁄8 teaspoon salt
- 3⁄4 cup buttermilk
- 1 egg
- 3 tablespoons canola oil
- 1⁄4 cup apricot fruit spread
- Lightly coat 12 muffins cups with nonstick spray; set aside.
- Stir together flour, soy flour, sugar, baking powder, cinnamon, baking soda, and salt in a medium bowl; set aside.
- Combine buttermilk, egg, and oil in another bowl or large measuring cup.
- Add buttermilk mixture all at once to flour mixture, stir just until moistened (batter will be stiff).
- Spoon about half of the batter into prepared muffins cups, filling each about one-third full.
- Place about 1 teaspoon of the spreadful fruit in the center of batter in each cup(if necessary make an indentation in batter with the back of spoon & put in fruit).
- Top the remaining batter, dividing equally; muffin cups will be about two-thirds full.
- Bake in a 400 degree oven for 15 to 18 minutes or until golden.
- Cool in muffin cups on wire rack for 5 minutes, Remove muffins; serve warm.
This turned out quite well. I did use egg substitute, whole wheat pastry flour and enola oil. I used smuckers sugar free jam and would use the fruit spread as suggested because there was a bitter taste from the jam. Great recipe!! Rather than baking them directly in the muffin cups I sprayed the muffin papers for easier handling.