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Sue’s Somersize Blueberry Muffins

Source of Recipe

Posted by Jan @ Somersize Site


Recipe Introduction

Almost Level 1 ~ Carbo ~ Jan's quote: Sue is a fellow somersizer here at work and she has entered this recipe in the contest - it's that good! This recipe is "Almost Level 1" because of the berries. Berries are something we can add once our weight loss is well underway. Then they can be treated as a 'neutral' or 'freebie'.(Deb's note) My notes are in (..) and at the end, as I've altered some of the ingredients to our taste.

List of Ingredients

1 1/3 cups whole wheat flour (I use whole wheat pastry flour - it’s lighter)
1 1/2 cups oats
2 1/2 teaspoons Baking Powder
1 teaspoon Baking Soda
3/4 teaspoon salt
3/4 cup Splenda
1 cup Fat-Free Skim Milk (I used canned evaporated skim milk)
**2 cups Non-fat Plain Yogurt (**I use 1 cup)
1 cup Blueberries




Recipe

Preheat oven to 400 F (I bake them at 375). Combine flour, oats, baking powder, baking soda, salt and splenda. Form a well in the middle of the dry ingredients, add skim milk and non-fat yogurt. Stir together until dry and liquid ingredients are well combined. Add blueberries and stir to distribute them evenly in the batter. Spoon batter into non-stick muffin tins (I line the tin with aluminum cupcake liners and I spray them with Pam). Fill tins about 2/3 full. Bake for 25 minutes. Remove from oven and allow to cool on a wire rack. Makes 12 plus large muffins.

Muffins should be frozen if not eaten immediately. They re-heat well in the microwave.
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Misc. Notes from the site:

Caroline: I also make the same recipe except that I use a jar of wild bluberry sugar-free jam (St Dalfour) instead of real blueberries. According to Michel Montignac, it's okay to eat a bit of sugar-free jam for breakfast during Level 1. So I don't think this is a real imbalance for Somersize. In my recipe I only use self-raising whole wheat flour and the muffins are gorgeous and so tasty.
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Can also omit the blueberries and add 1/2 cup Wonder Cocoa. May need to increase sweetener. If you omit the berries and use cocoa - then this is Level 1
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* Deb’s notes ~ I use ONE cup of the yogurt. I also use canned fat-free evaporated milk, because I always have this on hand. I also use a frozen “berry blend” (which has blueberries, raspberries and Marion berries). I also pour 1/4 cup of any berry flavored (sugar-free) DaVinci syrup into the measuring cup, then add the milk to make one cup. My husband really likes the DV syrup in there and it turns the batter a very pretty pink color. These are really good! I will usually make a double or triple batch at a time. Then I'll wrap each muffin in Saran Wrap and put all the wrapped muffins into gallon size Ziploc bags and freeze.