Recipe by Katryna
For the health conscious baker. Don't worry: they're still quite tasty! Plus, you have have more than one and not feel a shred of guilt about it!
Top Review by Annacia
I love the taste and health aspects, this is a great diabetic friendly recipe. I made a 1/2 recipe and baked it in an 8" cake pan because I was more in the mood for coffee cake. When finished i gave it a good sprinkling of cinnamon Splenda. The only thing that kept this from being 5 stars in my book was that it was too wet and ended up with a heavy too wet texture. This might have because I cut the recipe in half but it shouldn't have caused it. I will make this again but next time I'll add the liquid ingredients in increments until I have the right moisture balance instead of all at once. Made for Diabetic Awareness Tag.
- 2 cups whole wheat flour
- 1⁄8 cup wheat germ
- 1 1⁄4 teaspoons baking soda
- 2 egg whites
- 1 1⁄4 cups buttermilk (i use warm almond milk with 2 tsp lemon juice)
- 1⁄2 cup unsweetened applesauce
- 1⁄2 cup sugar substitute (if using stevia, you only need a little)
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1 1⁄4 cups blueberries
Directions See How It's Made
- Preheat oven to 350°F.
- If making your own "buttermilk" prepare ahead of time.
- Whisk eggs, applesauce, buttermilk, and vanilla together in bowl.
- In a separate bowl, mix together dry ingredients.
- Slowly add wet mixture to dry. Do not overmix.
- Gently fold in blueberries.
- Spoon into greased muffin cups. (Batter doesn't rise much, so its okay to fill them to the top.).
- Bake 30-35 minutes, or until a toothpick inserted in center comes out clean.