Ivonne - posted on 01/16/2009 ( 2 moms have responded )




Hi. I am looking for receipes for muffins that have no processed sugar. I have a one year old and I have not fed him any processed sugar yet. All he has had is fruit. thanks


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Tanya - posted on 01/21/2009




A lot of people suggest using Stevia (instead of sugar): With its extracts having up to 300 times the sweetness of sugar, stevia has garnered attention with the rise in demand for low-carbohydrate, low-sugar food alternatives. Medical research has also shown possible benefits of stevia in treating obesity and high blood pressure. Because stevia has a negligible effect on blood glucose, it is attractive as a natural sweetener to people on carbohydrate-controlled diets

Carrot Muffins:


1 1/2 cups whole wheat pastry flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

2 eggs

3 teaspoons stevia, blend or 3/8 teaspoon stevia powder

3/4 cup buttermilk

1/4 cup melted butter

1 cup carrot, grated

1/2 cup raisins, chopped


Mix flour, baking powder, cinnamon, salt in a large bowl.Add stevia. Set aside.

In a small mixing bowl beat the eggs. Stir in carrots, & raisins.

Gradually fold the flour mixture into the egg mixture until just moistened.

Spoon batter into paper muffin cups or greased muffin tins. Bake at 375 degree F. for 20-25 minutes or until muffin tops spring back from touch.

Stevia is a natural sweetener

Andrea - posted on 01/21/2009




Oatmeal Muffins

2 tbsp. butter

1 cup hot milk

3/4 cup oatmeal uncooked

4 tbsp. honey

1/2 tsp. cinnamon

1 egg beaten

1 1/2 cups flour

1/2 tsp. salt

3 tsp. baking powder

Combine hot milk and butter in bowl. Pour mixture over oatmeal

and wait a few minutes. Stir in honey, cinnamon and egg. Sift

together dry ingredients and add to butter mixture. Do not over

mix dough. Bake at 400 degree oven in muffin pan for 20-25

minutes. Makes 12-15 muffins.


1/2 c. vegetable shortening

2 env. Sweet-N-Low

2 eggs

1 1/2 c. flour

1 1/2 tsp. baking powder

1 c. raisins

Orange juice

(In small saucepan, place raisins in just enough orange juice to cover. Simmer over low flame until raisins are softened. Remove from heat and cool).

In medium sized bowl, cream shortening with Sweet-N-Low. Beat in eggs singly. Mix flour with baking powder and add to creamed batter, mixing until smooth.

Add raisin juice mixture and combine until smooth and creamy. Fill cupcake liners in pan evenly to fill 12 cupcakes. Bake at 350 degrees for 30-35 minutes (or until light golden).

Blueberry Oat Muffins


1 cup Quaker Oats (quick or old fashioned, uncooked)

1 cup low-fat buttermilk

1/4 cup egg substitute or 2 egg whites, lightly beaten

2 tablespoons margarine, melted

1/2 teaspoon grated lemon peel

1 cup all-purpose flour

3 tablespoons granulated sugar or fructose or heat-stable sugar substitute equal to 3 tablespoons sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt (optional)

1 cup fresh or frozen blueberries (do not thaw)


Heat oven to 400�F. Lightly spray twelve medium muffin cups with cooking spray.

In medium bowl, combine oats and buttermilk; mix well. Let stand 10 minutes. Stir in egg substitute, margarine and lemon peel until blended.

In large bowl, combine flour, sugar or sweetener, baking powder, baking soda and salt; mix well. Add oat mixture all at once; stir just until dry ingredients are moistened. (Do not overmix.) Gently stir in berries. Fill muffin cups almost full.

Bake 20 to 25 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan. Serve warm.


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