My son has been dying for some blueberry muffins. Wanting to feed him what he wants but still trying to help him with his diet and health issues I changed the usual recipe to lower the glycemic index. I thought they were good. If you don't like the wheat flavor (son didn't like it) maybe exchange it for oats in place of the wheat flour. I think I will try that next time.
Here's the recipe
1 cup milk (I added a little extra because wheat flour soaks up moisture)
1/4 cup oil (I used 1/2 cup applesauce instead)
1/2 tsp lemon extract
1 egg
1 cup all purpose flour
1 cup whole wheat flour (I sifted it to add some air so they wouldn't be so dense)
1/3 cup splenda (to get some browning effect that normal sugar helps with, I added a few drops of liquid stevia extract to the batter)
3 tsp baking powder
1/2 tsp salt
a sprinkling each of ground flax seed and wheat germ
1 cup fresh blueberries
Preheat oven to 400 degrees.
Grease bottoms of 12 cup muffin tin.
Divide batter among cups.
Bake about 25 minutes until golden brown.
Remove from pan immediately.
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Cindy
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4 comments:
I love them any way you make them. Your recipe sounds so good... and so healthy. Stevia is soooo sweet. I saw some plants at the local plant and seed store. I sneaked a tiny piece to nibble and taste. It was so sweet I couldn't stand it so discarded it.
Yeah, you only need about 1/8 of a tsp to replace 1/2 a cup. I don't think I'd want to eat it straight up...
That sounds good. I have been using stevia a lot lately and have started to like it more as I learn how much to use. I have also been subbing coconut flour and nut flours along for wheat flour. The recipes have mostly turned out to be good.
Good for you, Cinj! I like the idea of subbing oat flour, nut flour, and coconut flour for the whole wheat. And did you know there's a "brown sugar" Splenda available? That might do the trick!
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