Diabetic Kitchen Cheesy Bread Muffin Mix 8.2 oz (232 g)

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Diabetic Kitchen Cheesy Bread Muffin Mix 8.2 oz (232 g)

Regular Price: US$35.00

Special Price US$29.99

Availability: In stock

Supplier: Diabetic Kitchen

Category: Grocery & Gourmet Food Pantry Staples & Cooking Ingredients Pantry Staples Cooking & Baking Baking Mixes Breads

Qty:

After sending their youngest off to college, Vic & Lisa Johnson learned Carter had developed Type II Diabetes. Then, Vic later discovered he had Pre-Diabetes. Lisa immediately began crafting tasty recipes that had little to no impact on blood sugar.

Years of research paired with the results Carter & Vic saw from dietary changes led to the launch of Diabetic Kitchen in 2014, a line of mixes & ready to eat foods w/ 0 added sugar or sugar alcohols.
Diabetic Kitchen

Low-Carb Mixes & Ready-to-Eats with 0 Added Sugar, Artificial Sweeteners or Sugar Alcohols - Gluten Free, High in Fiber & Keto-Friendly
Diabetic Kitchen

Description

Made With Real Food Ingredients
4 Net Carbs
Gluten Free
GMO Free
8 g Fiber
Put Bread Back on Your Menu

FDA Fact: Soluble fibers "control the level of blood glucose (often referred to as blood sugar) by preventing rapid rises in blood glucose following a meal."

Suggested use

1/2 cup Greek Yogurt, plain Whole Milk
3 TBL unsalted butter, melted
3 large eggs
1 cup cheddar cheese, grated
3/4 cup mozzarella cheese, grated

For savory muffins: add garlic powder, fresh herbs or cooked bacon to the mix

Preheat oven to 350 degrees.
Pour entire pouch of mix into a mixing bowl. Set aside.
Prepare 12-hole muffin tin. Spray pan with bakery spray or brush lightly with melted butter. Wipe off excess spray or butter from top of muffin tin.
Add yogurt, eggs and butter to the dry mix. Stir to completely combine. Then add cheeses to the mix. Blend batter and cheese together.
Take cookie scoop, overfill it and release batter into muffin holes. Make sure each hole has about the same batter. Then gently smooth the batter in each hole if needed.
Place pan into pre-heated oven and bake for 20 minutes.
Remove muffins from oven. Let sit in pan while you gently release the sides of the muffins from the tin. Once they are all released, move each muffin to a wire rack to cool.

Recipe will make 12 muffins. Uneaten muffins can be frozen.

Other ingredients

Milled sunflower seeds, chicory root fiber, resistant corn starch (dietary fiber), coconut flour, gluten free oat flour, baking powder (sodium acid pyrophosphate, sodium bicarbonate, cornstarch, monocalcium phosphate), organic stevia extract (leaf), sea salt.

Contains: Tree nuts (coconut).