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Gingerbread Raisin Muffins

Gingerbread Raisin Muffins recipe photo from the Diabetic Gourmet Magazine diabetic recipes archive.



  1. Lightly coat 12 muffin cups with nonstick spray or line with paper-liners; set aside.
  2. Combine flour, crushed cereal, Equal, raisins, baking powder, cinnamon, ginger, cloves, baking soda and salt in large mixing bowl.
  3. Stir in buttermilk, egg whites, vegetable oil and molasses until all ingredients are just moistened. Spoon batter into muffin cups, filling 2/3 full.
  4. Bake in preheated 400F oven 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove muffins from pan and cool on wire rack. Serve warm or at room temperature.

Nutritional Information Per Serving:

Calories: 152
Fat: 4 grams
Sodium: 273 miligrams
Cholesterol: 1 miligrams
Protein: 4 grams
Carbohydrates: 26 grams

Diabetic Exchanges

2 starch, 1/2 fat

Source: Equal