Hypoglycemic's Whole Wheat Blueberry Muffins (With Fructose)

Name: Hypoglycemic's Whole Wheat Blueberry Muffins (With Fructose)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12 muffins, 12 serving(s)
Ingredients: 1 tablespoon butter; 2 cups whole wheat flour (I use King Arthur "White" Whole Wheat. Delicious!); 1/2 cup oat bran; 1/4 cup fructose; 1/4 cup Splenda sugar substitute; 4 teaspoons baking powder; 1/2 teaspoon salt; 2 eggs (large or extra-large are fine); 1/4 cup canola oil; 1/4 cup unsweetened applesauce; 1 cup whole milk (reduced fat is okay); 1 teaspoon lemon extract; 1 teaspoon vanilla extract; 1 1/2 cups wild blueberries, frozen

Submitted by Catnip Tea

"I have hypoglycemia (hyperinsulinism) and I have a sweet tooth, so I've been experimenting with breads and desserts made without table sugar. The goal is to make food take longer to digest, so whole grains, extra fiber and protein, and a healthy balance of fats are needed. These muffins taste like the real thing. They are sweet enough to satisfy me and brown beautifully because of the fructose. The taste of the butter greasing the tin keeps me from slathering it on later. The muffins stay moist for days in a zip-lock bag. Zap two in the microwave for 30 seconds, and they taste fresh-baked again."

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Ready In:: 35mins
Ingredients:: 14
Yields:: 12 muffins
Serves:: 12

ingredients

1 tablespoon butter
2 cups whole wheat flour (I use King Arthur "White" Whole Wheat. Delicious!)
¹⁄₂ cup oat bran
¹⁄₄ cup fructose
¹⁄₄ cup Splenda sugar substitute
4 teaspoons baking powder
¹⁄₂ teaspoon salt
2 eggs (large or extra-large are fine)
¹⁄₄ cup canola oil
¹⁄₄ cup unsweetened applesauce
1 cup whole milk (reduced fat is okay)
1 teaspoon lemon extract
1 teaspoon vanilla extract
1 ¹⁄₂ cups wild blueberries, frozen

directions

Preheat oven: 375 degrees F.
Grease a 12-muffin tin with all the butter.
Combine dry ingredients in a large bowl.
Whisk together wet ingredients in a small bowl.
Pour the wet ingredients into the dry ingredients.
Add the frozen berries.
Stir just until the batter is combined.
Fill 12 muffin cups--they'll crown fairly tall.
Bake for 20 to 25 minutes, or until rich golden brown.
Cool 10 minutes, then remove from muffin tin.

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RECIPE SUBMITTED BY

Catnip Tea

1 Recipe

Chef #685788 I've always loved eating good food. I'm not a very organized person, but once I've hit 50, managing hands-on details has gotten a little easier. I've always tried nervously for gourmet, but now I'm much more relaxed in the kitchen. I'm learning to love cooking. My husband raves about anything edible that I make--he ate Ramen noodles for years in school. Nothing better than cooking for a man who thinks you are a culinary genius, bless his sweet soul. Other than my husband, my best friends are a Norwegian Forest cat and a Siamese. Just about every word I type is with a kitty by my side. Reminds me that life is good.

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