Monday, 19 April 2010

Very Friendly Sugar-Free Blueberry Muffins!

My grandparents came round to visit our flat for the first time yesterday.  It's highly likely that the new kitty was a major pull factor here!  Anyway, my grandma is diabetic and my grandpa gets her all flustered if he is left to his own devices around sugary snacks. Therefore, I decided I would try my hand at some diabetic baking.  After some research on the interweb, I decided that blueberry muffins can't really go too wrong, so they would be a good place to start. 

These blueberry muffins are good to your teeth, waistline and blood sugar levels.  
Which means you can eat lots of them.  And you'll want to because they are lush.

If you are making these for someone who is diabetic, it's important to be aware of a few things, as my lovely cousin Helene has informed me.  Helene is diabetic and explained to me about how blood sugar levels are also affected by carbohydrates which turn into glucose when they are digested.  As these muffins contain roughly 22g of carbohydrates, they do in fact contain about 4 1/2 teaspoons of sugar and would be equivalent, in terms of their sugar content, to eating 2 digestive biscuits.

I botched together the recipe, using various different versions of the one from SPLENDA® .
They're very sweet so you could use less splenda.  I think next time I make them i will use about 20g instead

Sugar-Free Blueberry Muffins 
Makes 10-12

250g plain flour
2tsp baking powder
3/4tsp salt
110g margarine 
25g splenda granulated (this should be around 16tbsp)
4tbsp honey
2 large eggs
1tsp vanilla essence
120 ml milk
145g blueberries

*Pre-heat the oven to Gas Mark 6, 400°F,

*Line a muffin tray with paper muffin cases.

*Sift together the flour, baking powder and salt.

*Using either a wooden spoon and some elbow grease, or an electric whisk, cream together the margarine, honey and splenda.

*Add the eggs one at a time, beating for a couple of minutes after each one.

*Add the vanilla to the milk

*Pour in about a 3rd of the flour mixture and beat.

*Then add about a 3rd of the milk and beat.

*Alternate between the milk and flour until there is none left.

*Fold in the blueberries,  Don't whisk them in or they will mush up.

*Carefully spoon the mixture into the cases until they are about two thirds full.

*Bake in the oven for 30mins or until golden brown on the top.

*Test that they're cooked by sticking a skewer into the middle of one.  If it comes out clean then they're all good.  If you hit a blueberry, then stab the muffin somewhere else.