I baked some blueberry muffins the other day and it disappeared really fast. Matt had it for breakfast and with tea during the day. I got the recipe online and substituted the sugar with Splenda and used wholewheat flour and soy flour. Today I thought I'd make it again and tweak it some more.
This time, I used apples and walnuts and some green tea powder.
Ingredients:
1 1/2 cup wholewheat flour
1/2 cup soy flour
2 tsp cinnamon
2 tsp green tea powder
1/3 cup Splenda
2 egg whites
1 1/2 cup soy milk (I used vanilla flavor but you can use plain)
2 tbs Smart Balance spread
1 cup diced apples (Fuji or gala)
1 cup chopped walnuts
1. Preheat oven to 375 degrees.
2. Mix all dry ingredients (first 5) together then set aside. On a separate bowl, mix egg whites, soy milk and Smart Balance. Pour over the dry ingredients and stir until mixed well. Add apples and walnuts and mix.
3. Fill muffin pans (I used mini muffin pans so I don't eat too many of them!) 2/3 full with batter. Bake for 10 - 15 minutes or until toothpick inserted in center of muffin is clean.
4. Cool in wire rack.
Great with espresso, coffee or tea. These muffins are not sweet and the hint of green tea gives it an interesting taste.
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