My boyfriend gave me three awesome diabetic-friendly cookbooks for my birthday – “The All-Natural Diabetes Cookbook,” “The Diabetic Chef’s Year-Round Cookbook” and “The Big Book of Diabetic Desserts.” The first two are full of recipes for everything from drinks to appetizers to main courses, all focused on seasonal, whole foods. The third includes recipes for desserts of all kinds, from cakes, to pies to ice cream treats.
I’ve been leafing through the cookbooks, salivating over delicious sounding items and decided it was time to give a recipe a try. Since I have leftover buttermilk in my fridge, I opted to use it up on berry bran muffins from “The Big Book of Diabetic Desserts.” They turned out delicious, very moist and full of raspberries. The best part is that each muffin has only 18 grams of carbs and 7 grams of sugar.