Tuesday, September 20, 2011

WLS Friendly Sugar Free Blueberry Muffins

8 blueberry muffins - fresh out of the oven.
Ingredients used for muffins.
Putting the muffins in the oven - 22 minutes at 400 degrees and they are done : )
I got this original recipe off of Hungry Girl's website and modified it a bit for us.  We had a bunch of fresh blueberries from the baby shower this past weekend that I wanted to use up AND this will make a good breakfast for me to take to work the rest of the week.  I'm really looking forward to trying some other recipes I found on this site.  We used some ingredients I normally don't use (like soy milk and egg beaters for example) - but I'm all about trying to make things healthier.  So it's worth a shot! 

After having these, I have a few things I might do differently.  It seems like A LOT of blueberries for 6-8 muffins.  They are hard to eat because they are so messy with all the blueberries - however, they are good that way.  They don't taste "too sweet" which is good, but if you're someone that doesn't like the taste of whole wheat flour, my suggestion would be to go with full on regular flour.  I did mine using cupcake/muffin liners, but with all the blueberries they stuck to the liners.  I would next time use my silicon muffin pan and spray those with a little Pam to keep them from sticking.  I also read online that if you freeze fresh blueberries before using them in baking, they stay together better and make less "mess" when you bake with them.

All in all - a good recipe - worth trying again!

1/2 cup whole-wheat flour
1/2 cup regular flour
1 cup fresh blueberries
1/2 cup light vanilla soy milk
1/4 cup sugar-free pancake syrup
1/4 cup fat-free liquid egg substitute - like original egg beaters
1/4 cup Splenda No Calorie Sweetener (granulated)
3 tbsp. splenda blend brown sugar (not packed)
2 tbsp. light margarine, room temperature
2 tbsp. no-sugar-added applesauce
1 1/2 tsp. baking powder
1/2 tsp. vanilla extract
1/4 tsp. salt

Preheat oven to 400 degrees. In a mixing bowl, combine flour, Splenda, brown sugar, baking powder, and salt. Mix well. In a separate, mixing bowl, combine soy milk, syrup, egg substitute, butter, applesauce, and vanilla extract. Using a whisk, mix until thoroughly blended. (Don't worry if butter bits do not break up completely.) Add dry ingredients from the first mixing bowl to the mixture in the large one. Mix until completely blended. Then fold in the blueberries. Line a 12-cup pan with baking liners and/or spray with nonstick spray. Evenly distribute batter among the 6-8 cups. Place in the oven and bake for about 22 minutes, until a toothpick inserted into the center of a muffin comes out clean. Enjoy! MAKES 6-8 SERVINGS.

This nutrition is approximate and would be for 1 muffin when you make 8 out of the batter (that's how many it made for us):
Calories: 100 Fat:1.5 grams Fiber: 2 grams Sugars: 5 grams Protein: 3 grams

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