According to my Diabetes handbook, you need to have breakfast, lunch and evening meals each day. No skipping, and there are really no foods that are forbidden, but one should aim to keep empty calories at bay . . . so no snacking on potato chips, cookies, pies, etc. But there is no reason why a high fibre whole grain muffin can't be a part of a healthy diet or breakfast on occasion.
Containing stone ground cornmeal and whole wheat flour, these are filled with fibre and their only sweetening is 60ml/1/4 cup of molasses plus a bit of brown sugar in the topping, which is spread out over 12 muffins.
They are also relatively low in saturated fats, with 1/3 cup being spread about all twelved in the muffin batter. I used Rice Bran Oil, which has no cholesterol and is filled with vitamin E and plant sterols to help regulate cholesterol.
There is 1 TBS of butter in the crumb topping, that again, that is spread out over 12 muffins, so each muffin only gives you approximately 1/12 of a tablespoon, so not bad at all. The crumb topping adds a bit of interest to what essentially would be quite a boring muffin.
They make a healthy "instead of Cereal" change for breakfast, especially when served with a small bowl of unsweetened applesauce!
*Crumb Topped Cornmeal Molasses Muffins*Makes 12
Make the crumb topping by combining all of the ingredients in a bowl and rubbing them between your fingertips until it forms large, damp crumbs.