
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.
Ingredients:
2 eggs
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.)

Instructions:
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!











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oh, yum . . . I am so feeling the baking urge coming on . . .
oh, yum . . . I am so feeling the baking urge coming on . . .
I am totally going to be making some raspberry and chocolate muffins. Those look delish!
I am totally going to be making some raspberry and chocolate muffins. Those look delish!
Oooo, YUMMY!
Chocolate and raspberries? PURE HEAVEN in this household!
Gonna HAVE to try these. Thanks for the recipe.
Oooo, YUMMY!
Chocolate and raspberries? PURE HEAVEN in this household!
Gonna HAVE to try these. Thanks for the recipe.
Love moosewood.
Love moosewood.