Diabetic Recipe of the Week: Lemon Raspberry Cupcakes

Makes: 12 cupcakes
Serving Size: 1 cupcake
Preparation Time: 20 minutes
Cooking Time: 25 to 30 minutes
Ingredients

2 cups all-purpose flour
1 cup Splenda
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3 Tbsp. fresh lemon juice
2 tsp. fresh lemon zest
3/4 cup nonfat buttermilk
1/3 cup plain nonfat Greek yogurt
1/3 cup canola oil
2 eggs
1 tsp. pure vanilla
4 oz. fresh raspberries, gently washed
Confectioner's Sugar, optional
Preparation
1. Preheat the oven to 350 degrees. Add paper liners to a 12 cup muffin pan.
2. In a medium bowl, combine the flour, Splenda, baking powder, baking soda, and salt. Mix well.
3. In a large bowl, combine the lemon juice, and lemon zest. Add in the buttermilk, yogurt, and oil. Mix at medium speed for 1 minute. Add in one egg and continue to beat for 1 minute. Add in some of the flour mixture and beat for 1 minute. Add in another egg and vanilla, and beat for 1 minute. Add the remaining flour and beat for 1 minute.
4. Gently fold in the raspberries by hand. Pour the batter into all the muffin cups. Bake for 25 to 30 minutes until a tester inserted into a cupcake comes out clean. Remove the cupcakes from the oven. Allow them to cool in the muffin tin for 5 minutes. Remove the cupcakes, place on a cooling rack, and cool completely. Dust with confectioner's sugar.
If you are a diabetic and do not currently see a podiatrist, call our Bristol office to make an appointment.
Richard E. Ehle, DPM
Connecticut Foot Care Centers
Diabetic Foot Care in CT
Podiatrist in Bristol, CT
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