US Med Voice

US Med

877-814-2988


Vol. 3, No. 10 | October 2011

 

 

 

Welcome to US-MED Voice, brought to you by United States Medical Supply.

You opted-in to receive this email, which will be sent to you monthly.

 

Recipe: Pumpkin Muffins
Low Caloric & Diabetic Friendly Recipe


  US MED's Diabetic Recipe 

  • 3/4 cup flour, all purpose unbleached, enriched
  • 1/2 cup oats, rolled, old fashioned
  • 1/4 cup packed brown sugar
  • 1 tsp low sodium baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground allspice
  • 1/8 tsp salt (optional)
  • 1/2 cup pumpkin, canned, unsalted
  • 1 eggs, large, raw, slightly beaten
  • 1/2 cup fat free milk
  • 2 tbsp margarine, 80% fat, melted
  • 1 1/2 grated orange peel
  • 1/8 tsp ground cinnamon
  • 1 cooking spray

   Total Servings: 6

   Serving size: 1/6 recipe

   Exchanges:1 fat
                         1/2 other
                         carbohydrate
                        1 starch


   Calories: 174.5

   Total Fat: 5.1 g
   Sodium: 175.3 mg   
   Carbohydrate:
28.2 g

   Protein:
4.7 g 

 

   

Preparation:

  • Preheat the oven to 400 F. Line 6 regular muffin tins with paper baking cups or lightly coat the bottoms only with vegetable cooking spray.
  • In a medium bowl, combine the flour, 1/2 cup (8 tablespoons) oats, 1/4 cup (4 tablespoons) brown sugar, baking powder, baking soda, 1/2 teaspoon cinnamon, nutmeg, allspice and salt (if using).
  • In a small bowl, whisk together the pumpkin, egg, milk, and margarine. Make a well in the center of the dry ingredients and add the pumpkin mixture, Mix just until the dry ingredients are moistened. Do not overmix.
  • Spoon the batter into the prepared muffin cups, filling almost full.
  • To make the topping, mix together the remaining 2 tablespoon of oats, remaining 1/2 tablespoon brown sugar, orange zest, and 1/8 teaspoon of cinnamon; sprinkle evenly over the top of each muffin.
  • Bake for 22-25 minutes, or until a tester inserted in the center comes out with only a few moist crumbs attached. Cool the muffins in the pan on a wire rack for 5 minutes before removing. Serve warm.

 

Get a COOKBOOK at NO COST...

This recipe is an excerpt from Graham Kerr's "Simply Splenda® Cookbook". US MED delivers you your diabetic supplies andwith each diabetic delivery you receive afree gift. For your first order we would like to send you a diabetic cookbook full of easy, tasty and diabetic-friendly recipes. Be sure to mention that you would like your first gift to be the diabetic cookbook and we will put it out in the mail to you immediately..

Bladder Control Products DELIVERED!

 

full divider

 

This eNewsletter is a service of United States Medical Supply, Inc. The information provided here is obtained from a number of sources and is designed to support but not replace the relationship that exists between a patient/reader and their doctor, diabetes specialist, or health-care worker. Medical advice is NOT provided and readers are advised to contact their doctor, diabetes specialist, or health-care worker if they have any questions about the information presented here, concerns about individual health matters, or the management of their diabetes.

United States Medical Supply, Inc., is committed to your privacy and we will not make your email address available to any third party.

 

 

United States Medical Supply - 8260 NW 27 Street, Suite 401 - Miami, FL. 33122 - Toll Free: 877-814-2988