One Muffin Recipe…7 Different Ways

Total Time
Prep 20 mins
Cook 20 mins

South Beach Friendly Muffin Recipe (Phase 2)

Ingredients Nutrition


  1. Preheat the oven to 350 degrees.
  2. Combine the flour, sugar, baking powder, and baking soda in a mixing bowl and stir together.
  3. Make a well in the center of the flour mixture and pour in the remaining ingredients. Stir together until well blended, but don’t over beat. The batter should be medium-thick. If it seems too stiff or dry, add a small amount of additional milk.
  4. Stir in the additional ingredient or ingredients of your choice, then divide the batter among 12 oiled or foil-lined muffin tins.
  5. Bake for 20 minutes, or until the tops of the muffins are golden and a toothpick inserted into the center of one comes out clean. Let cool until just warm to touch, then transfer muffins to a plate. I would store these in the refrigerator so they don’t get moldy from the moist fruit.
Most Helpful

Sorry for the low rating but I had problems with this recipe. I too made the cinnamon/nut version and as mentioned in LUVMY2BOYs review there isn't enough liquid to incorporate the ingredients. I added an additional 3 Tbsp milk but still it wasn't mixing in. So, I added an egg and then it was right. The taste was good so I will just tinker with it a bit as it is South Beach friendly. Thank you.

mums the word December 21, 2011

These turned out really nice and tasty for whole wheat, sugar free muffins. In the past, I've had really back luck with whole wheat, sugar free things, but these were just fine! And Phase 2 friendly as well, bonus! I used the blueberry option and had a few extra frozen blueberries to use up so they went in too. The muffins with more blueberries are definitely better than the ones with less, so next time I would use more blueberries than stated probably 1.5 to 2 cups. The flavour and moisture from the blueberries prevent these from being dry, so I'll probably stick with the blueberry option for them. Very nice to have a muffin recipe in phase 2, thanks for posting.

*Pixie* May 09, 2007

I tried this with the cinnamon/nut option & I thought the batter was "med/thick" as directed but the muffins came out way too dry. The flavor was fine but the texture was way off. I was disappointed but I'm going to try these again & add at least 2-3 more tbsp milk. To anyone trying out this recipe-make sure the batter is thick but smooth-don't make the same mistake I made!

LUVMY2BOYS March 21, 2006