Morning Glory Muffins - help make SBD?

Avatar for coffee_bean123
iVillage Member
Registered: 04-17-2003
Morning Glory Muffins - help make SBD?
4
Sat, 04-16-2005 - 7:38pm

Long time lurker and recent re-enthusiast asking for help, if you could.

I have a favorite muffin recipe that I would love to modify to be SB-friendly. Trouble is, I don't really have a good "eye" for what works in the baking department. I can figure out some things, like substitute splenda for the sugar, but I'm not sure what other changes could be made while still keeping them muffin-like. Mainly, would they be the same with all whole wheat flour? What other choices do I have? The apple butter is probably for moisture, and I've substituted apple sauce in the past... do you think just omitting it would work? Should something wet be added back in? I also usually just use whole eggs, as well. Maybe one extra egg for the apple butter? One last thing, this makes a TON of muffins, so I might only make half batches in the future. They do freeze well, though.

Any help or advice would be appreciated.

1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 1/4 cups white sugar
1 tablespoon ground cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups grated carrots
1 apple - peeled, cored, and chopped
1 cup raisins
1 egg
2 egg whites
1/2 cup apple butter
1/4 cup vegetable oil
1 tablespoon vanilla extract
2 tablespoons chopped walnuts
2 tablespoons toasted wheat germ

Preheat oven to 375 degrees F (190 degrees C). Lightly oil 18 muffin cups, or coat with nonstick cooking spray.
In a medium bowl, whisk together eggs, egg whites, apple butter, oil and vanilla.
In a large bowl, stir together flours, sugar, cinnamon, baking powder, baking soda and salt.
Stir in carrots, apples and raisins. Stir in apple butter mixture until just moistened.
Spoon the batter into the prepared muffin cups, filling them about 3/4 full.
In a small bowl, combine walnuts and wheat germ; sprinkle over the muffin tops.
Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until the tops are golden and spring back when lightly pressed.

TIA!

Coffee Coffee 2 

iVillage Member
Registered: 04-01-2004
Sat, 04-16-2005 - 9:03pm

Hi

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Avatar for coffee_bean123
iVillage Member
Registered: 04-17-2003
Sat, 04-16-2005 - 9:56pm
Hi Cathy, thanks! That first link looks like just the ticket!

Coffee Coffee 2 

iVillage Member
Registered: 04-01-2004
Sun, 04-17-2005 - 8:41am
Great!
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iVillage Member
Registered: 04-01-2005
Sun, 04-17-2005 - 10:04am

They look like great recipes!


Just a note for those who might like to reduce the amount of whole wheat flour: you can substitute equal parts of oat flour. This is still SBD-friendly and may make the muffin a

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