Sugar Free Blueberry Muffin
Delightful and delicious sugar free blueberry muffin low in fat with walnuts and easy to make.If you think sugar free, you likely are thinking no taste or very little taste, but that is such a misconception.
With the right ingredients and recipe, even a blueberry muffin that is free of sugar and, therefore, low in fat can be very tasty. You will not only be grateful for the appetizing taste, but also for the fact that you will not be adding more pounds to your waistline.
When you use blueberries in a sugar free blueberry muffin, be extra sure to see to it that the blueberries are extra sweet. Their extra sweetness will make up somewhat for the fact that you will not be using any sugar.
The best part about such a recipe for a blueberry muffin without any sugar is that it is also easy to make, which will only encourage you to make them again…and again…and again.
Sugar Free Blueberry Muffin:
Here are your ingredients:
1.75 cups of flour
1 tbsp. of baking powder
1.5 tsps. of cinnamon
0.5 tsps. of nutmeg
0.5 tsps. of salt
0.25 cups of walnut oil
0.75 fresh tangerine or orange juice
3 big eggs
2 cups unthawed frozen or fresh blueberries
Sugar Free Blueberry Muffin:
Start off by preheating your oven to 375 degrees. Grease up a 12-cup muffin tin, or if you want, you can just utilize cupcake liners instead. Just to be on the sure side, you can spray said liners with some cooking spray because that helps the papers come off more easily.
Now, mix the flour, spices, baking powder and salt in a big bowl. Use a whisk as it helps to mix them all together much better.
Using a measuring cup, make sure the juice and the walnut oil come out to exactly 1 cup.
Form a well in the mixture of flour and break the eggs over said well. Now pour the liquids over the top. Mix this all together well for a period of time of about 1 minute. Utilize your spatula and fold in the blueberries.
Begin spooning the batter into the muffin pan so that the cups are filled to the rim. In the event that you have some empty cups remaining, be sure to fill them only halfway with water so that the muffins are able to bake pretty evenly.
Bake this for 20 to 25 minutes until you can insert a toothpick into the muffins’ center, and it comes out clean. Be certain not to bake your muffins for too long, or said muffins will turn out dry.
Remove your pan from the oven and allow it to cool on a rack for about 5 to 20 minutes. If you have any extra muffins that you have left over, you can even store them for up to 3 months.
Making sugar free blueberry muffins can be easy as well as fun. The best part of this recipe is that you can enjoy them as soon as you have let them cool off enough, and you can even keep leftovers for a long time.
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