Sunday, July 29, 2007

Low-sugar blueberry corn muffins

These are kind of dense, but tasty. (There's a bad joke in there, but I'm going to leave it alone.) The original recipe called for white flour, which I replaced with whole wheat pastry flour, and 1/3 cup of white sugar, which I replaced with 2 packets of stevia. Cornmeal still has a medium glycemic index level, so if you're concerned about your sugar intake, be sure to eat them with a good protein (such as a boiled egg).

Here's the recipe:

1 cup whole wheat pastry flour (which you can buy in bulk at natural food stores)
1 cup yellow cornmeal
2 packets powdered stevia (I've heard the liquid kind isn't good to bake with.)
2 1/2 teaspoons baking powder
3/4 teaspoon salt
6 tablespoons butter
1 large egg
1 cup buttermilk (I used 1 cup 1% milk and 2 tablespoons lemon juice)
2 cups blueberries

1. Preheat oven to 375 and grease muffin tin(s)*.
2. Combine dry ingredients. Cut in butter with pastry cutter until the mixture resembles coarse meal.
3. Beat the egg, and to buttermilk or sour milk.
4. Add liquid ingredients to dry ingredients. Do not overmix (lumps are OK).
5. Fold in blueberries.
6. Fill cups about 3/4 full (this batter doesn't rise as high as batter made with white flour).
7. Bake about 15-20 minutes (until brown on top).

*It's supposed to make about 1 dozen muffins, but I used mini-muffin tins and it made 24 mini-muffins and there's some leftover batter in the fridge.


Ms. Peri said...

These sound yummy! Do you happen to know how many calories they have? I'm hoping each has about two. Then I can eat...well, nevermind.

Carleen Brice said...

I don't know how many calories, but 6 tablespoons of butter don't make them diet. I bet you could try 3 tablespoons of canola oil (if you wanted to skip the animal fat) and 3 tablespoons more milk. And 2 egg whites instead of one whole egg. If you do, let me know how they turn out!