You can serve these cake-like lemon-scented, fruit-packed whole-grain muffins for dessert or brunch. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Preheat oven to 400 degrees F. Lightly coat six 3 1/4- to 3 1/2-inch muffin cups with nonstick cooking spray. Set aside.

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  • In a large bowl, combine cornmeal, flour, sugar, lemon peel, baking powder, baking soda, and salt; set aside. In a medium bowl, combine buttermilk, shredded apple, egg whites, and figs. Add apple mixture all at once to cornmeal mixture. Stir just until moistened. Set aside.

  • Core whole apple. Cut whole apple horizontally into six rings, each about 1/4 inch thick. Place one ring in each muffin cup, cutting slices to fit if necessary. Spoon cornmeal batter evenly into muffin cups atop apple slices, filling each about half full.

  • Bake for 15 to 20 minutes or until tops are golden brown and a toothpick inserted into tops of cakes comes out clean.

  • Meanwhile, in a small saucepan, bring apple juice to boiling; reduce heat. Boil gently, uncovered, for 7 to 9 minutes or until reduced to 1/3 cup.

  • Let cakes cool in muffin cups on a wire rack for 10 minutes. Run a thin metal spatula around edges of cakes to loosen from sides of muffin cups. Invert pan onto a baking sheet or rectangular tray lined with foil; remove pan. While hot, slowly drizzle cakes with apple juice reduction. Transfer to a serving platter. Serve warm.

Tips

Tips: To make 2/3 cup sour milk, place 2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough fat-free milk to make 2/3 cup total liquid; stir. Let mixture stand for 5 minutes before using.

Sugar Substitutes: Choose from Splenda(R) Granular, Equal(R) Spoonful or packets, or Sweet 'N Low(R) Bulk or packets. Follow package directions to use product amount equivalent to 2 tablespoons sugar. PER SERVING WITH SUBSTITUTE: same as below, except 124 cal., 27 g carbo.

Nutrition Facts

139 calories; 1 g total fat; 1 mg cholesterol; 170 mg sodium. 30 g carbohydrates; 3 g fiber; 4 g protein;