Prep 15 mins
Cook 25 mins
These muffins are a rendition of another recipe, changed to South Beach Diet ingredients.
Make and share this Whole Wheat Blueberry Muffins recipe from Food.com.
- 1⁄3 cup finely chopped pecans
- 2 cups whole wheat flour
- 3⁄4 cup Splenda sugar substitute, divided
- 3 tablespoons light butter or 3 tablespoons margarine, plus
- 1⁄3 cup light butter or 1⁄3 cup margarine, melted,divided
- 1⁄2 cup oat flour
- 2 teaspoons baking soda
- 1 1⁄2 teaspoons grated lemons, zest of
- 3⁄4 teaspoon baking powder
- 1⁄8 teaspoon salt
- 1 cup nonfat sour cream
- 2 eggs
- 1 cup blueberries
- Preheat oven to 425°F Grease 12 muffin cups.
- In small bowl, combine pecans, oat flour, and 1/4 cup Splenda.
- Stir in 3 tbsp butter until mixture forms crumbs.
- Set aside.
- In large bowl, combine whole wheat flour, baking soda, lemon zest, baking powder, salt, and remaining Splenda.
- In another bowl, whisk together sour cream, eggs, and remaining butter.
- Lightly stir into flour mixture.
- Fold in blueberries.
- Pour batter into muffin cups and sprinkle with pecan mixture.
- Bake 20-25 minutes or until toothpick inserted into centre muffin comes out clean.
Yummy. I didn't use lemon, and used walnuts instead of pecans. Really good. Thanks.
Excellent! The topping was really spectacular as it gave a "being naughty" flavor to the wholesome goodness of the oat and wheat flours. Everyone enjoyed and I will keep this one in my recipe stash. Thanks for posting!!! ~Sue
I chose this recipe because it was adapted for the South Beach diet and because I was looking for something high in fiber. These muffins are AMAZING! They don't taste like diet or fiber at all! Even my 7 year old and 5 year old loved them, and keep asking for more. I used walnuts instead of pecans (they boost metabolism) and quick oats instead of the oat flour because I wanted to boost the fiber content. Next time I will use 1/2 the amount when I use quick oats, because the oats tended to fall off, but this did not detract from the muffins. I may even try mixing the quick oats/walnut mixture into the muffin batter. I also used "I Can't Believe It's Not Butter" Light sticks. I have frozen the rest of them, to be used for grab-nuke-n-go breakfasts on days we are running late for school. Thanks for an awesome recipe! Definitely a keeper.