Diabetic Breakfast Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Crushed Pineapple in 100% pineapple juice (no sugar), 1 20 oz can Semisweet chocolate chips, .5 cup Baking Soda, 1 tsp Baking Powder, .5 tsp Vanilla Extract, 1 tsp Splenda, 1 cup Light Stick Margarine, 4 TbspWhole Wheat Flour, 1 cup Flour, white, 1 cup Egg, fresh, 1 large, beatenGround Flaxseed Meal, 3/4 cup (reserve 1 tablespoon)Water, 3 Tbsp
Preheat oven to 350 and lightly spray a 12 count muffin tin with baking spray.
Cream together the margarine, all but 1 tablespoon of the flawseed and the splenda. Add eggs, drained pineapple, chocolate chips, white and wheat flour, baaking soda, baking powder and vanilla. After well mixed, placed into individual muffin cups and bake for 60 minutes.
Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user SKSAMPLER.
Cream together the margarine, all but 1 tablespoon of the flawseed and the splenda. Add eggs, drained pineapple, chocolate chips, white and wheat flour, baaking soda, baking powder and vanilla. After well mixed, placed into individual muffin cups and bake for 60 minutes.
Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user SKSAMPLER.
Nutritional Info Amount Per Serving
- Calories: 179.3
- Total Fat: 6.9 g
- Cholesterol: 17.7 mg
- Sodium: 159.0 mg
- Total Carbs: 28.2 g
- Dietary Fiber: 4.3 g
- Protein: 4.8 g