Happy Long Weekend! I thought I’d share this recipe for low-sugar muffins, which just came out of my oven. This is adapted from the glorious Moosewood cookbooks, and could not be easier.
1/2 cup canola oil
1/2 cup Splenda
1/4 cup brown sugar, packed
1 tsp vanilla
2 cups flour, white or wheat
1 tsp baking powder
1/2 tsp salt
Now, this recipe is meant to be embellished rather than eaten plain. I make these throughout Farmer’s Market season, adding whatever berries are fresh, plus a dash of cinnamon. Or diced apples and apple pie spice. Or mashed banana and nuts. I never measure this stuff; just throw in what looks like an appropriate (or luxurious) amount. (This batch has raspberries, chopped sugarfree chocolate, and a splash of almond extract. Yum.)
Mix all the wet ingredients together. Add some embellishment. Then, mix the dry stuff together in a separate bowl. Put the dry into the wet and stir until combined.
This batter sometimes comes out a little dry. If it does, I throw in a little soy milk.
The yield is about nine muffins. Be sure to eat some fresh from the oven – they’re best then. And, like many sugarfree baked goods, they don’t stay fresh very long. (Sugar is a preservative, did you know?) So eat ‘em fast or refrigerate them. Enjoy!