muffins

[dingdong]

had breakfast consisting of diabetic recipie of eggs choppped bacon & grated cheese cooked in oven in muffin tin had 2 blood glucose later on was 6.6 then for dinner had a diabetic recipie muffin made with almond flour with blueberries in blood glucose 2 hrs later is 9.5.i dont understand it atall.as yesterday i had a beer battered cod for tea and was only 7.3 this was my treat for this week

 

[helli]

Not all carbs are equal.
It does not make sense to compare beer fish natter with muffins.
Fried fish contains fat which slows down the carb digestion.

 

[trophywench]

No carbs whatever in egg bacon and cheese. Cooking them in a muffin tin, does not change that.

 

[NotWorriedAtAll]

had breakfast consisting of diabetic recipie of eggs choppped bacon & grated cheese cooked in oven in muffin tin had 2 blood glucose later on was 6.6 then for dinner had a diabetic recipie muffin made with almond flour with blueberries in blood glucose 2 hrs later is 9.5.i dont understand it atall.as yesterday i had a beer battered cod for tea and was only 7.3 this was my treat for this week

Blueberries are quite high in carbs the frozen Tesco ones are 12.6 per 100g and 11.1g of that is actual sugar.
In contrast frozen raspberries are 7.6g carb per 100g and only just under 5g of that is sugar.

Blackberries are even lower and strawberries are around the same as raspberries.

As for the beer battered cod - it depends how thick the batter was - there are no carbs in the actual fish and it also depends on how much exercise you did after eating.

Almond flour is good but it isn't completely free of carbs - different brands will be higher than others. When I use almond flour for baked goods I only use a small amount and then bulk it up with oat fibre or bamboo fibre which are zero carb and then add some psyllium husk as well which is also almost zero carb. It also depends on which sweetener you use - some sweeteners that call themselves diabetic friendly are nothing of the sort and can actually cause worse spikes than sugar itself.
The sweeteners least likely to cause an effect on blood sugars are - erythritol, monk fruit and allulose. Check when you buy sweeteners that they haven't been mixed in with other things that could cause spikes. Pure erythritol is the safest in every respect and behaves very well in baking. The secret to using it for other things than baking is to make sure it is dissolved completely in your recipe and stays dissolved - it is not a good choice for anything where you get dried crunchy 'sugary' crystals because then it has a cooling effect in your mouth which is caused by the crystals dissolving.