| Recipe & Image by Rick Beach |
This is an experimental recipe for a lower glycemic index version for diabetics out there. Also no cholesterol. White sugar was omitted completely and agave nectar used instead at a lesser quantity. All eggs whites.
If done properly these are a soft muffin. Not a hard crusty muffin.
The plain version, or the basic recipe is the most healthy. But there are many options such as adding chocolate chips, pumpkin seeds, blueberries, or other fruits and nuts.
I had the blueberry version with breakfast and it was great!
Ingredients
3/8 cup Agave Nectar
1/4 Cup Vegetable Oil
4 Egg Whites
1 1/4 Cup White Flour
1/4 Cup Almond Flour/meal
3/4 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Ground Cloves
1/2 tsp Ground Cinnamon
1/4 tsp Salt (Using a 1/2 tsp tastes better if you need not limit salt intake)
1/4 tsp Ground Nutmeg
Options
1/2-1 Cup Chocolate Chips
1/2-1 Cup Fresh Blueberries
Combination of both
Sprinkle of roasted unsalted pumpkin seeds
Other fruits or nuts.
Preparation
Makes 12 Muffins
Preheat oven to 400°F
Line muffin tin will paper cups and spray the paper cups with Pam or spray oil
Use two bowls
Whisk all wet ingredients in the first bowl until well combined
Whisk all dry ingredients in the second bowl until well combined
Dump the mixed dry ingredients into the wet and fold in with rubber spatula until uniform
If adding nuts, chocolate chips, or fruit, fold them in last.
Spoon batter into the oiled paper liners in the muffin tin
Sprinkle with several roasted unsalted pumpkin seeds if you care to.
Bake 16 minutes until tooth pick test comes clean of batter.
The basic recipe Nutrition Facts (Adding options will of course change these numbers)
Nutrition Facts
12 Servings
Amount Per Serving
- Calories 143.5
- Total Fat 6.0 g
- Saturated Fat 0.5 g
- Polyunsaturated Fat 1.4 g
- Monounsaturated Fat 2.8 g
- Cholesterol 0.0 mg
- Sodium 149.9 mg
- Potassium 63.3 mg
- Total Carbohydrate 19.9 g
- Dietary Fiber 1.1 g
- Sugars 8.6 g
- Protein 3.1 g
- Vitamin A 47.7 %
- Vitamin B-12 0.0 %
- Vitamin B-6 0.7 %
- Vitamin C
