Hypoglycemic's Whole Wheat Blueberry Muffins (With Fructose)

I have hypoglycemia (hyperinsulinism) and I have a sweet tooth, so I've been experimenting with breads and desserts made without table sugar. The goal is to make food take longer to digest, so whole grains, extra fiber and protein, and a healthy balance of fats are needed. These muffins taste like the real thing. They are sweet enough to satisfy me and brown beautifully because of the fructose. The taste of the butter greasing the tin keeps me from slathering it on later. The muffins stay moist for days in a zip-lock bag. Zap two in the microwave for 30 seconds, and they taste fresh-baked again.

• Ready In: 35 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

• 1  tablespoon butter
• 2  cups whole wheat flour (I use King Arthur "White" Whole Wheat. Delicious!)
• 1⁄2 cup  oat bran
• 1⁄4 cup fructose
• 1⁄4 cup Splenda sugar substitute
• 4  teaspoons baking powder
• 1⁄2 teaspoon salt
• 2  eggs (large or extra-large are fine)
• 1⁄4 cup canola oil
• 1⁄4 cup unsweetened applesauce
• 1  cup  whole milk (reduced fat is okay)
• 1  teaspoon  lemon extract
• 1  teaspoon vanilla extract
• 1 1⁄2 cups  wild blueberries, frozen

Directions

1. Preheat oven: 375 degrees F.
2. Grease a 12-muffin tin with all the butter.
3. Combine dry ingredients in a large bowl.
4. Whisk together wet ingredients in a small bowl.
5. Pour the wet ingredients into the dry ingredients.
6. Add the frozen berries.
7. Stir just until the batter is combined.
8. Fill 12 muffin cups--they'll crown fairly tall.
9. Bake for 20 to 25 minutes, or until rich golden brown.
10. Cool 10 minutes, then remove from muffin tin.