Prep 15 mins
Cook 25 mins
These muffins are a rendition of another recipe, changed to South Beach Diet ingredients.
- 78.07 ml finely chopped pecans
- 473.18 ml whole wheat flour
- 177.44 ml Splenda sugar substitute, divided
- 44.37 ml light butter or 44.37 ml margarine, plus
- 78.07 ml light butter or 78.07 ml margarine, melted,divided
- 118.29 ml oat flour
- 9.85 ml baking soda
- 7.39 ml grated lemons, zest of
- 3.69 ml baking powder
- 0.59 ml salt
- 236.59 ml nonfat sour cream
- 2 eggs
- 236.59 ml 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.