Whole Wheat Blueberry Muffins

Submitted by Annamika

"These muffins are a rendition of another recipe, changed to South Beach Diet ingredients."

 

• Ready In: 40mins
• Ingredients: 13
• Yields: 12 muffins

ingredients

• 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

directions

1. Preheat oven to 425°F Grease 12 muffin cups.
2. In small bowl, combine pecans, oat flour, and 1/4 cup Splenda.
3. Stir in 3 tbsp butter until mixture forms crumbs.
4. Set aside.
5. In large bowl, combine whole wheat flour, baking soda, lemon zest, baking powder, salt, and remaining Splenda.
6. In another bowl, whisk together sour cream, eggs, and remaining butter.
7. Lightly stir into flour mixture.
8. Fold in blueberries.
9. Pour batter into muffin cups and sprinkle with pecan mixture.
10. Bake 20-25 minutes or until toothpick inserted into centre muffin comes out clean.

Reviews

[Chef for the love o]

Yummy. I didn't use lemon, and used walnuts instead of pecans. Really good. Thanks.

 

[PalatablePastime]

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

 

[Ab Els Mom]

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.