It's YOUR Diabetes Life!

If you are not already a member - Register Now!

Forgot Password?

Welcome
My Profile | Log Out

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Advanced Search

Select as many of the options below to refine your search, then click "Search" above.
dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Cheddar Cheese Herb Muffins

Source: dLife

A savory muffin made with cheddar cheese, dill, and thyme.

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	164.0

Total Carbs	17.7 g

Dietary Fiber	1.5 g

Sugars	2.3 g

Total Fat	4.8 g

Saturated Fat	2.0 g

Unsaturated Fat	0.9 g

Potassium	146.0 mg

Protein	13.2 g

Sodium	419.8 mg

Dietary Exchanges 4.8 Fat, 0.0 Vegetables, 0.4 Meat, 0.1 Milk, 0.1 Other Carbs, 0.5 Starch, 0.3 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
Powered by ESHA

Servings

Ingredients

1.0
1 cup Flour, white, unbleached, enriched 1.5
1 1/2 tsp low sodium baking powder 0.5
0 1/2 tsp baking soda 0.5
0 1/2 tsp salt 1.0
1 cup cornmeal 1.0
1 tbsp brown sugar 1.0
1 each eggs 1.0
1 each egg whites 1.0
1 cup low fat buttermilk 3.0
3 tbsp chopped scallions 0.5
0 1/2 tsp dijon mustard 1.0
1 tsp dried dill weed 0.5
0 1/2 tsp ground thyme 0.25
0 1/4 tsp black pepper 1.0
1 tbsp vegetable oil 1.0
1 cup low fat cheddar cheese, shredded 1.0
1 each cooking spray

Directions

Preheat the oven to 400 degrees.
Mix together the flour, baking powder, baking soda, and salt in a large mixing bowl. Thoroughly mix in the cornmeal and brown sugar.
In a separate bowl, beat the egg and egg white until frothy.
Add the buttermilk, scallions, mustard, dill, thyme, pepper, and oil to the beaten eggs.
Reserve 2 tablespoons of the grated cheese and stir the rest into the egg mixture.
Add the egg mixture to the dry ingredients, stirring just enough to make a uniformly moist batter.
Spoon the batter into cooking spray coated muffin tins and sprinkle the muffin tops with the reserved cheese.
Bake for about 20 minutes, until a knife inserted into the center of a muffin comes out clean.