I’m happy to report that, over the last few days, my rotten cold is just about over, my nerve pain (from shingles) discomfort has eased quite a bit (after 4 months), and I have had much more energy in the last few days. I have managed to get some much-needed household and outside jobs done (in the morning, when my energy is highest)– yay!
That said, I was moved to make some muffins a few days ago, and I made a batch of the same today, as well. I had stumbled upon a recipe I had written a few years ago that sounded just perfect for what I had available in my pantry and refrigerator. But, I tweaked it a bit to make it lower on the glycemic index. I was a bit worried that using low-glycemic whole grains in place of the original white pastry flour, but I needn’t have done so. I used only 1/2 cup of wholewheat flour, and replaced the rest with my favorite low-glycemic flour mixture of 3/4 oat flour and 1/4 chickpea flour. It worked perfectly!
In my original recipe, I made a note stating: “Batter will be kind of runny– it will be fine.” I was a bit nervous about this, but decided to proceed anyway. Again, I needn’t have worried– the muffins turned out just fine– in fact, nice and moist, but not soggy at all. I hope you’ll give them a try!
BRYANNA’S NEW, MOIST LOW-FAT, LOW-GLYCEMIC LEMON, WALNUT, BLUEBERRY MUFFINS
Makes 12 muffins
WET MIX:
1 1/2 cups creamy plant-based milk (I use soy)
1/2 cup sugar of choice (for sugar-free, use 1/2 cup sucralose instead)
1/3 cup unsweetened applesauce
1 T. oil
grated zest of 1 lemon
DRY MIX:
3/4 cup oat flour
1/2 cup whole wheat flour
1/4 cup chickpea flour (or white bean flour)
1/4 cup wheat germ
1/4 cup oat bran
2 tsp. baking powder
3/4 tsp. salt
1/4 tsp. grated nutmeg
1/4 tsp. baking soda
Additional:
1 cup fresh or frozen blueberries (do not thaw them out!)
1/2 cup chopped walnuts (or nuts of your choice)
Optional for topping: brown sugar or coconut sugar
Preheat oven to 400 degrees F and grease 12 muffin cups (or use cupcake liners or my Homemade Palm-Oil-Free, Non-Hydrogenated “Cake Releaseâ€� (Pan Coating or Professional Baker’s Grease).
Blend the Wet Mix ingredients together in a blender or with a stick blender, or a food processor. Set aside Mix the Dry Mix ingredients in a medium bowl. Add the blueberries and walnuts and stir to coat with the Dry Mix.
Stir in the blended Wet mix and stir well, making sure that there is no Dry Mix still at the bottom of the bowl. As noted in the intro above, the batter will be runny– see pics below.
Spoon the batter evenly into the prepared muffin cups. Sprinkle with a bit of brown sugar or coconut sugar, if you like.
Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Place the muffin pan onto a cooling rack and cover loosely with a light cloth. Cool at least 10 minutes before serving.
Nutrition Facts (see below for Nutrition Facts for recipe without sugar):
Nutrition Facts for recipe without sugar– for instance, using an equal amount of sucralose:
Enjoy!
