The Diabetic Pastry Chef - Goes Organic

1 cup all-purpose flour
1 cup King Arthur’s whole grain flour blend
1 Tbsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/2 cup Whey Low Granular D
1/3 cup trans-fat free shortening
2 eggs
1 tsp vanilla extract
3/4 cup milk
1/2 cup walnuts, chopped
1/4 cup butter, melted
1/4 cup cinnamon-sugar

Sift together the flours, baking powder, salt and nutmeg; set aside.  In large bowl, beat Whey Low with shortening.  Add eggs and vanilla; beat well.  Add dry ingredients, milk and walnuts and stir until combined.  Pour into greased muffin tins and bake at 400 degrees for approximately 17 minutes or until toothpick inserted in center comes out clean.  Remove from oven and let cool slightly.  Brush tops with melted butter and sprinkle cinnamon sugar on top. Serve warm with canola butter.  Yield: 1 dozen

Note:  Cinnamon-sugar can be made by combining 1/4 cup Whey Low Granular D with 1 tsp or more (to taste) of cinnamon.

1/2 cup butter, softened
1  cup Whey Low D
2 eggs, beaten
1/2 cup plain yogurt
2 bananas, mashed
1 tsp vanilla extract
1/2 cup white all-purpose flour
1/2 cup white whole wheat flour
1/2 cup soy flour
1/2 cup oat flour
2 tsps baking powder
1 tsp baking soda
1 cup toasted walnuts or pecans, chopped

Cream butter and Whey Low in mixing bowl with electric mixer until light and fluffy.  Add eggs, yogurt, bananas and vanilla; mix well.  Add flours, baking powder and baking soda; mix well. Stir in nuts.  Pour into a greased 5×9-inch loaf pan.  Bake in a preheated 350 degree oven for 55 minutes or until loaf tests done by inserting a toothpick in the center which comes out clean.  Cool in pan for 10 minutes before inverting onto wire rack to cool completely.