This recipe does have some natural sugar in it. Mostly on the topping. I did try using a Trivia Brown sugar topping once and it really didn't do well. Therefore I now use regular Dark brown sugar. It is an Low impact Carb, that way it will not spike your Glucose level.
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| Auntie E's Blueberry Muffins |
AUNTIE E'S LOW IMPACT BLUEBERRY MUFFINS.
Line a 12 muffin tin ( or two 6 muffin tins) with Parchment paper liners. Set aside.
Mix together dry ingredients:
220g Carbalose Flour ( it is better to use a weight measure, if you do not have one it is about 2 cups)
1 and 1/4 teaspoon baking powder
1 and 1/2 teaspoon baking soda
1/2 teaspoon salt
*Mix this together and set aside.
*Add about 2 Tablespoon of this mixture to berries below to coat - set berries aside.
1 and 1/2 cups of Fresh Blueberries ( added a little of the Flour mixture to them to coat)- set aside
All the following ingredients should be at room temp.
1/2 cup unsalted butter
1/2 cup Splenda
2 Tablespoons Trivia Brown sugar.
2 Large Eggs
1/2 cup unflavored Greek yogurt ( I use the ones with no added sugar)
2 teaspoons of Mexican Vanilla extract
1/2 cup Unflavored Almond Milk
*Cream the sugars and butter together about 1 minute.
*Add eggs one at a time, mix well after each.
*Beat in Yogurt and Vanilla.
*Now alternate the flour mixture and Almond Milk Mixing on Medium Low speed of Mixer. ( I use a Kitchen Aid Mixer). do not over mix.
*Now by hand Fold in Blueberries.
Topping Mixture
2 Tablespoons Dark brown Sugar
1/4 teaspoon ground cinnamon ( I use Saigon Cinnamon)
1/8 cup chopped Walnuts. ( I chop mine fine)
*Mix altogether- set a side.
*Put into Prepared Muffin tins.
*Add about a Tablespoon of the topping mixture to each one.
Bake in a Preheated 425° Fahrenheit oven bake for 5 minutes, Then turn oven down to 350 bake for an additional 18- 20 minutes.
Remove from oven and enjoy.
Makes 12 muffins.
