Diabetic Recipes

Pumpkin Muffin Meal

Adapted from Jenifer Lang Cooks for Kids (Harmony Books)

vegetable cooking spray

1/2	cup (125 g) canned solid-pack pumpkin

1	small ripe banana, 4 ounces (120 g)

1/2	cup (120 ml) 1% milk

1	tablespoon (15 ml) granulated brown sugar

1/2	teaspoon (2.5 ml) pumpkin pie spice

1/4	teaspoon (1.25 ml) salt

1	large egg yolk

2	tablespoons (30 ml) raisins

Preheat oven to 300°F (149°C). Lightly spray 5 cups of a standard muffin tin with cooking spray. Fill the 6th cup with a little water.
In a food processor or blender, combine all ingredients except raisins until mixture is smooth. Stir in the raisins. Spoon the mixture into the 5 prepared muffin cups. Bake for 45 minutes.
Unmold and serve when cool enough to eat by hand or refrigerate for up to 1 week and serve cold.

Per serving:	75 calories (17% calories from fat), 2 g protein, 2 g total fat (0.5 g saturated fat), 15 g carbohydrate, 1 g dietary fiber, 44 g cholesterol, 133 g sodium
Exchanges:	1 carbohydrate (1 fruit)

Diabetes is a serious disease requiring professional medical attention. The information and recipes on this site, although as accurate and timely as feasibly possible, should not be considered as medical advice, nor as a substitute for the same. All recipes and menus are provided with the implied understanding that directions for exchange sizes will be strictly adhered to, and that blood glucose levels can be affected by not following individualized dietary guidelines as directed by your physician and/or health-care-team.