Recipe: Sugar Free/Low Sugar Muffins

jan:
this was originally posted here by Joe Ames. he had some great ideas.

I believe that apple juice concentrate can be substituted for sugar in most recipes, a little
experimenting may be required but it should do the job.
Also, how 'bout fructose (AKA fruit sugar, also comes from corn.)
Here's a good site for more recipes along these lines -
http://www.castleweb.com/diabetes/d_08_200.htm
Hope this helps.
Joe
BANANA - BRAN MUFFIN
3/4 c. buttermilk
1/4 c. vegetable oil
2 egg whites
2 tbsp. honey (substitute concentrated apple juice.)
1 1/2 c. whole wheat flour
3 oz. uncooked bran
2/3 c. instant non-fat dry milk
1 tsp. baking soda
1/4 tsp. cinnamon
1/4 tsp. nutmeg
3 very ripe med. bananas, mashed
Preheat oven to 350 degrees. Using a fork, in a small bowl combine buttermilk, oil, egg white and
honey; set aside. In large mixing bowl, combine flour, bran, powdered milk, baking soda,
cinnamon and nutmeg; add buttermilk mixture and stir until moistened. Gently stir in bananas.
Spray twelve 2 1/2 inch diameter muffin pans with nonstick cooking spray. Fill 3/4 full. Bake 25
minutes. Makes 12 servings.
"LOW CAL MUFFIN"
1 c. self-rising flour
1 c. self-rising meal
1 egg
1/2 c. milk
3 tbsp. butter
1/4 c. oil
8 pkgs. Sweet-N-Low
Combine dry ingredients; add eggs and milk. Heat in baking pan: butter and oil until blended
together. Pour in batter and mix well. Spray muffin pan with Pam. Put each muffin half full. Bake
for 20 to 25 minutes at 375 degrees. These are great with milk - naturally delicious!
SUGARLESS APPLESAUCE MUFFIN
1 lg. egg
1 1/2 c. applesauce
3/4 tsp. baking soda
1/2 tsp. nutmeg
3/4 c. raisins
2 tbsp. salad oil
2 c. flour
2 tsp. baking powder
1/2 tsp. cinnamon
Beat together egg, salad oil and applesauce. Add flour, soda, baking powder and spices. Stir in
raisins. Spoon in muffin tins. Bake 375 degrees, 20-25 minutes.
THE MAGIC MUFFIN RECIPE
3/4 c. flour
2 tsp. baking soda
2 tsp. cinnamon
4 tsp. pumpkin pie spice
1/2 tsp. grated orange peel
1/3 c. dry powdered milk
Add 1/2 c. each:
Raisins
Shredded carrots
Zucchini
Whip 1 cup egg substitute with 2 tablespoons sugar, 2 teaspoons vanilla and 2 cups canned
pumpkin. Stir in: Pour mixture into muffin pans coated with nonstick spray. Bake at 325 degrees
for 20-25 minutes until toothpick comes out clean. Store in refrigerator or freezer. Microwave on
high about 15 seconds before eating for a hot, delicious treat. Yield 24 muffins. 70 calories each.
BASIC MUFFIN MIX
1 1/2 c. unbleached all purpose flour
1 1/2 c. whole wheat flour
4 tsp. baking powder
2 eggs, well beaten
1/2 c. honey (substitute concentrated apple juice.)
1/2 c. skim milk
1/2 c. plain yogurt
1/4 c. safflower oil
(To blend with: 1 cup of berries, chunky chopped fruits or nuts.) Preheat oven to 400 degrees. In
large bowl sift-blend dry ingredients. In medium bowl mix well all liquid ingredients. Blend liquid
into dry until just moistened. Fold in prepared mix. Spoon into well greased muffin cups. Bake 20
to 25 minutes or until done. Makes about 2 dozen muffins.