Fruit sweet and sugar free - blueberry muffins

36 minimuffin

Ingredients

Quantity Ingredient
1 cup Walnuts
1½ cup Sour cream
¾ cup Fruit sweetener
¼ cup Apple butter
2 Eggs
2½ cup Brown rice flour
1⅛ teaspoon Baking soda
1⅛ teaspoon Baking powder
2 cups Frozen blueberries
1 teaspoon Vanilla extract
7 tablespoons Buttermilk
1½ cup Rolled oats
2 tablespoons Butter
½ teaspoon Salt
1 teaspoon Cinnamon

Directions

FRUIT AND NUTS

WET INGREDIENTS

DRY INGREDIENTS

Preheat the oven to 375 degrees. Lighly spray regular sized or mini muffin tins with lecithin spray. Toast the walnuts in the oven for 7-10 minutes, stirring occasionally. Allow the walnuts to cool, then coarsely chop them with a knife or with a pulsing action in a food processor. Set aside. Whisk the sour cream, fruit sweetener, apple butter, eggs, vanilla, and buttermilk together in the order listed until well blended. Stir in the rolled oats. Let this mixture sit for a minimum of 5 minutes while you prepare the rest of the ingredients.

Sift together the dry ingredients into a large bowl; make a well in the center. Melt the butter and stir it into the dry mix. When half mixed, stir in the frozen blueberries and toasted walnuts, folding and stirring just until mixed. The batter will be lumpy. Use a well rounded #12 scoop (⅔ cup) to place the muffin batter in the regular sized pans, and use a #24 scoop (2-3 tablespoons) for the mini muffins. Place either size muffins on the middle shelf of the preheated oven. Bake regular muffins for 30-35 minutes and mini muffins for 15-20 minutes. Turn the muffin pans once to brown evenly.

Let the muffins cool for five minutes before removing them to a wire rack to cool completely. However, don't be shy about eating blueberry muffins right from the oven. Submitted By JANE KNOX On 10-01-94

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