Friday, February 17, 2012

Low Fat and Healthy Blueberry Muffins

Today I did some experimenting. Trying to cut the fat calories from food is not easy, especially when baking. Everything seems to use butter (lots of it) and sugar (lots of that too). I am searching for better alternatives. I have been using Stevia to replace sugar, stevia has  zero calories and you can use less than what the recipe calls for in sugar. I also have made a switch to coconut oil versus butter. This is an incredible alternative for butter. It has the same consistency but with a million times more healthier reasons to switch. I have also used olive oil instead of butter in some recipes. It really is one of those things you have to experiment with while baking. Stevia and Coconut Oil are two amazing things that will not disappoint.

So this is what my experimenting came up with today and I have to admit they are pretty good. I hope you can try them and maybe tweak them to suit your taste. Enjoy!
Blueberry Muffins
1 cup of non bleached all purpose flour
1 cup of wheat flour
3 tablespoons of Stevia
1 tsp of baking powder
1/2 tsp of baking soda
1/4 tsp salt
2 cups of low fat organic milk
2 tablespoons of Olive oil
1 large egg
2 tsp of vanilla
2 cups fresh blueberries
Zest of one lemon
1 scoop of Fiber boost (optional but you can buy the fiber boost HERE)
1/2 cup uncooked oatmeal
1 tsp cinnamon
1 tsp of stevia
1/2 cup slivered almonds
Preheat oven to 400, place cupcake liners in pan or use a non stick spray in your muffin tins.
Mix all the dry ingredients. Flour, stevia, baking powder, baking soda, fiber boost, and salt. In small bowl mix the milk, olive oil, egg, and vanilla. Make a small hole in the dry mixture and pour the liquid mixture into the center and begin to stir until blended. Fold in the blueberries and place the mix into the muffin tins. Fill 2/3 of the way and top with oatmeal, cinnamon, and stevia mixture.
Bake 18-20 minutes.
Makes 12.

I hope you enjoy creating something new and healthy for yourself and family.

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