Carb counts are available with some of these recipes. Keep in mind that by using sucralose instead of sugar the carbohydrate count per serving is reduced, but there are still carbs from other sources, such as starch, or small amounts of honey or molasses. While these recipes are diabetic friendly, diabetics should still eat them sparingly and include them in their daily carb totals. To further reduce the carb count of the muffins and quickbreads here, try using a whole grain flour, such as Nutriblend (whole grain with the texture and appearance of white flour) or substituting half the all-purpose flour with whole wheat flour. All of these recipes will turn out equally as well if you prefer to make them with regular sugar.
A bit of info on sucralose sweetener from the Canadian Diabetes Association website : "Sucralose, available as a tabletop sweetener and as an ingredient in food processing........ Sucralose is a white crystalline powder made from sugar itself. Sucralose is 400 to 800 times sweeter than table sugar. Because it is stable even when subjected to extreme heat or cold, sucralose can be used in a variety of cold and hot drinks, pastries and baked goods, and frozen and canned fruits and vegetables. Although its chemical structure is very close to that of sucrose or table sugar, sucralose is not recognized by the body as a carbohydrate and has no effect on insulin secretion or overall carbohydrate metabolism in healthy human beings." For more information on all the various types of sweeteners visit the CDA website's information page, Sweeteners.
If you are using dark coloured non-stick bakeware oven temperatures should be reduced by 25 degrees.
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