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more vanilla or spice. Satisfy your longing for something sweet with fruits for snacks and desserts. Eat baked sweets and candies less frequently and/or in smaller portions. Sugarless Blueberry Muffins 13/4 cups all-purpose flour 1/2 teaspoon salt, if desired 1 tablespoon baking powder 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg 2 eggs 1/4 cup vegetable oil 3/4 cup orange juice 1 teaspoon grated orange or lemon rind 1 cup blueberries, picked over, rinsed, drained and lightly tossed with 2 teaspoons flour 1. In a large mixing bowl, sift or stir together the flour, salt, baking powder, cinnamon and nutmeg. 2. Preheat the oven to 400 degrees.
3. In a small bowl, beat the eggs lightly, add the oil, orange juice, and grated rind, and add this mixture to the flour mixture. Before the flour and liquid ingredients are fully combined, fold in blueberries, stirring gently. 4. Fill 12 or more well-greased muffin tins about two-thirds full with the batter. Bake the muffins for 20 to 25 minutes. Oatmeal-Raisin Muffins Oats give muffins a lovely texture as well as important nutrients. These are my family’s favorite oatmeal muffins. 1 cup buttermilk 1 cup rolled oats (regular or quick) 1/2 cup raisins 1 cup flour (either half wholewheat and half white, or all white) 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt, if desired 3 tablespoon wheat germ 1/3 cup butter or margarine, softened
1/4 cup packed light-brown sugar 1 tablespoon honey legg 1. In a small bowl, combine the buttermilk, oats, and raisins, and let the mixture stand until the liquid is absorbed, about 1/2 hour. 2. In another bowl, combine the flour, baking powder, baking soda, salt and wheat germ.1 3. In a large mixing bowl, beat the butter or margarine and the sugar until the mixture is light. Beat in the honey and the egg. 4. In alternating batches, add the flour mixture and the oat mixture to the butter mixture, stirring to moisten the dry ingredients after each addition. 5. Divide the batter among 12 well-greased muffin cups. Bake the muffins in a preheated 400 degree oven for 25 to 30 minutes.
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