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Baking for Diabetics?
Are you looking for a way to cut down on carbs and still bake?
We have 2 diabetics in the family and I've been looking for anything
to help! I just recently found this:
Carbquik
We'll be able to have pancakes again!
I can't wait! And... they also have a low-carb flour!
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MUFFINS
Check out the newest Muffin recipe here:
Nutcracker Apricot Muffins
I was intrigued to search for an online definition of *Muffin* The
following is cribbed from wikipedia.
Here in America, *Muffin* is a quick bread which uses baking powder
to rise.
The "quick" muffins may have started out as a form of small cake, or
possibly an adaptation of cornbread. Early versions of these muffins
tend to be less sweet and much less varied in ingredients than their
contemporary forms.
Muffins are cooked from batter in a muffin tin, creating individual
servings, rather than a large loaf.
They became more popular in the 1950s with the advent of packaged
muffin mixes.
The simple *Muffin* evolved further in the 1970s and 1980s, along
with the development of preservatives which kept them from going
stale immediately after baking.
"Healthful" muffin recipes using whole grains and such "natural"
things as yoghurt and various vegetables evolved rapidly. But for
"healthy" muffins to have any shelf-life without artificial
preservatives, the sugar and fat content needed to be increased. The
rising market for gourmet snacks to accompany gourmet coffees
resulted in fancier concoctions in greater bulk than the original
modestly-sized corn muffin. Today it is not unusual to find a muffin
along the lines of "coconut-almond-cherry-chocolate" the size of a
small baby's head.
Amazingly, several states of the United States have *Official State
Muffins*:
* Minnesota — blueberry muffin
* Massachusetts — corn muffin
* Hawaii — coconut muffin
* New York — apple muffin
* Washington — blueberry muffin
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