yesterday i made super healthy muffins. they taste healthy--not very sugary--but i love them. and, it was a total bonus getting to use my pyrex mixing bowls. great food and lovely pyrex rocks. oh, and then i ate my muffin on butterfly gold corelle pyrex compatible plates!
1/2 cup coconut flour
1 1/2 cups whole wheat flour
2 cups mixed frozen berries (i use blueberries, blackberries and raspberries)
1 cup soymilk
1/2 cup fat-free liquid egg substitute
4 tbsp. light whipped butter or light
buttery spread, room temperature
1 single-serving container of applesauce (i use apple-cinnamon flavour)
1 tsp. vanilla extract
1/2 tsp. salt
Preheat oven to 400 degrees.
In a mixing bowl, combine flour, Splenda, brown sugar, baking powder, and salt.
In a separate, large mixing bowl, combine soymilk, egg
substitute, butter, applesauce, and vanilla extract. Using an electric mixer or
a whisk, mix until thoroughly blended. (Don't worry if butter bits do not break
Add dry ingredients from the first mixing bowl to the mixture in
the large one. Mix until completely blended. Then fold in the berries. Line
a 12-cup muffin pan with baking liners or spray with
nonstick spray. Evenly distribute batter among the 12 cups. Place in the oven and
bake for about 25 minutes, until a toothpick inserted into the center of a
muffin comes out clean. MAKES 12 SERVINGS
(slightly adapted from this hungry-girl.com recipe--i doubled it, omitted the sugar and used mixed berries)