Gardening Resources
Blueberry Muffins with Stevia
Courtesy of Rita DePuydtRead about the Health Benefits of using Stevia as your natural sweetener.
| ½ cup rolled oats | ½ tsp dried stevia |
| ½ cup unsweetened pineapple juice | 2 cups whole wheat pastry flour |
| ¾ tsp baking soda | 1 tsp baking powder |
| ¼ tsp salt | 1/3 cup oil |
| 1 large egg | 1/3 cup plain nonfat yogurt |
| ½ cup soymilk or milk | 2 tbls orange juice concentrate |
| 1 tsp vanilla extract | 1 cup fresh or frozen blueberries |
DIRECTIONS
- Preheat oven to 375 degrees. If using frozen blueberries thaw first.
- Oil muffin pans or use liners.
- Soak the oats, stevia extract, and date sugar in the pineapple juice for 10-15 minutes in small bowl. (Note: if using quick oats don't soak them in the pineapple juice; they get too soggy. Add with the other dry ingredients.)
- Sift the flour, leavenings, and salt together in a bowl.
- Beat the oil and egg together in a mixing bowl.
- Thin the yogurt with the milk or soymilk and add to the other liquid ingredients.
- Stir in the orange juice concentrate, vanilla, and soaked oats. Mix in the blueberries.
- Fold the dry ingredients into the wet ingredients, stirring as little as possible.
- Spoon the batter into the muffin pans, and bake for 25-30 minutes.
- Remove from the pans and cool on a rack.
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