Pumpkin Muffin Recipe

For those of you with diabetes, you should adjust your diet. In order for your blood sugar levels did not increase. Pumpkin muffin recipe is one that is recommended for diabetics. Pumpkin muffins consumed at breakfast. Because pumpkin muffins have a nutrient content: 134 calories (141 calories and 24 grams of carbohydrates to sugar consumption), 4 grams fat (1 gram saturated fat), 36 mg cholesterol, 204 mg sodium, 22 grams carbohydrates, 2 grams fiber, 4 grams protein,  47% vitamin A, vitamin C 6%, 6% calcium, 9% iron

That such content is what the doctor recommended to diabetics. In this recipe will be described conversion of food sizes that will cook the food cooked for people with diabetes.

Conversions size:
1 cup = 240 ml of liquid, 140 grams of flour, 150 grams of grain, 190 gr sugar, 200 gr butter, 16 tablespoons
1 teaspoon = 5 ml
1 tablespoon = 15 ml, 2 tablespoons = 30 ml
1 pint = 2 cups
1 quart = 4 cups = 0.96 lt
1 ounce / oz = 30 grams
16 ounce / oz = 1 pound = 480 grams

0 degree C = 32 degrees F Temperature Frozen
20 degrees C = 68 degrees F Temperature Room
100 degrees C = 212 degrees F Temperature Boiling
160 degrees C = 325 degrees F
180 degrees C = 350 degrees F
190 degrees C = 375 degrees F
200 degrees C = 400 degrees F
220 degrees C = 425 degrees F
230 degrees C = 450 degrees F

Here’s a recipe and how to cook pumpkin muffins, do not forget to adjust the size of which is above.

Ingredients:

• 1  1/3 cup flour
• 1/4 cup buckwheat flour / whole wheat
• 1/4 cup sugar or substitute 1/3 cup sugar
• 1  1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs beaten egg
• 1 cup cooked mashed pumpkin yellow / canned
• 1/2 cup fat free milk
• 2 tablespoons vegetable oil
• 1/2 tablespoons grated orange skin
• 1/4 cup orange juice

Method:

1. Grease 12 muffin size 2  1/2inch with oil to lubricate.
2. Mix the flour, wholewheat flour and sugar, baking powder, cinnamon, baking soda, and salt. Make indentation in center of dough. Set aside.
3. In another bowl mix eggs, pumpkin, milk and oil, grated orange skin and orange juice.
4. Enter the egg mixture into the indentation flour, stir with wooden spoon.
5. Put the mixture evenly into 12 molds.
6. Bake 400 degrees F for 15-20 minutes.
7. Let stand in oven for 5 minutes.