Brown rice muffins.
The brown rice combined with pecans in these raspberry muffins assist in slowing down the release of sugars into the bloodstream making them diabetic friendly.
Photo Courtesy/RICEINFO.COM
3/4 cup toasted, finely ground pecans
1 cup cake and pastry flour
1/2 cup whole wheat flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup cooked short-grain brown rice
1 tbsp orange zest
1 cup buttermilk or plain yogurt
1 egg
1/4 cup melted, unsalted butter
1/4 cup packed brown sugar
1 tsp vanilla
1 cup frozen raspberries
In a large bowl, whisk together pecans, flours, baking powder, baking soda, salt, rice and orange zest. Set aside.
In separate bowl, whisk together buttermilk, egg, butter, sugar and vanilla. Pour over dry ingredients and stir just to moisten. Do not over mix. Fold in frozen raspberries.
Fill lightly greased or paper-lined muffin cups 2/3 full and bake in the centre of a 375 F oven until golden on top and inserted toothpick comes out clean, about 15 to 20 minutes. Transfer muffins directly to cooling rack and serve warm.
Tip:
Having all the ingredients at room temperature before baking produces the lightest, tender muffins
Tip 2:
Muffins should be eaten the day they are baked or wrapped individually in plastic and frozen for up to one month.
~ Recipe courtesy of www.riceinfo.com
Watermelon doughnuts
watermelon slices shaped like doughnuts
sour cream
sugar to taste
vanilla to taste
slivered almonds
Cut out doughnut shapes from 1 1/2-inch thick slices of seedless watermelon. Sweeten sour cream with sugar and a touch of vanilla to taste. Frost half of the watermelon doughnut slices and sprinkle with almonds.
Add another layer of watermelon slices and top with sweetened sour cream. Sprinkle toasted slivered almonds and serve.
~ Recipe courtesy of www.watermelon.org