This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is NOT safe for those who are sensitive to gluten.
"The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight."
-M. F. K. Fisher, Author
Many muffin recipes will have you fill the muffin tins 2/3 full or less. These muffins, however, should be piled high in the muffin tins. They will rise less than you expect but this will result in a good-sized, hearty muffin with a big crown. Perfect for an on-the-go breakfast that will keep you satisfied until lunch.
Nutmeg is sold both as the whole seed and ground. The seed is about an inch long and oval shaped with a light brown skin. Grinding your nutmeg fresh, like grinding any spice fresh, is far superior to any ground nutmeg that you can purchase.
I have a nutmeg grater. These come in a variety of styles, but the one I have is made by Zyliss. It has a little cylinder that the nutmeg fits into and then is held in place with a spring. As you run the holder back and forth over the grater there's no chance of grating your knuckles. A must for any serious chef.
Servings = 6 | Serving size =1 muffin
Cooking Time = 30 Minutes
This recipe can be multiplied by 2,3.
These healthy muffins will keep for 24 - 36 hours in a plastic bag. These freeze fairly well if sealed tightly in a plastic bag.
|1 large||egg (separated)|
|2 tsp||canola oil|
|1/2 tsp||pure vanilla extract|
|1/2 cup||Z-Sweet stevia or Splenda|
|1/4 cup||chopped pecans|
|1 cup||all purpose white flour|
|1/2 cup||whole wheat flour|
|2 Tbsp||wheat germ|
|1 tsp||baking powder|
|1/4 tsp||baking soda|
|1/2 tsp||ground cinnamon|
|1/4 tsp||ground nutmeg|
|1/4 cup||low-fat buttermilk|
|2 tsp||light brown sugar|
Preheat oven to 375°F.
Using a whisk, cream together the egg yolk and light spread. Add the banana and mash into the mixture until well blended. Add the vanilla extract and Splenda and blend. Fold in the chopped pecans.
Sift the all purpose flour, whole wheat flour, wheat germ, salt, baking powder, baking soda, cinnamon and nutmeg in a sifter and sift into the mixing bowl.
Gently fold the creamed mixture together with the flour mixture until smooth. When blended the mixture will still be dry. Whisk the egg white until it is white and foamy (about tripled in volume). Fold in the egg white.
Fold in the buttermilk, and when the dough is just blended together, stop.
Line a standard size muffin tin with 6 muffin papers and fill each muffin paper with an equal amount of batter. Place the muffins in the oven and bake for 20 minutes.
Serving size = 1 muffin
Servings = 6
Amount Per Serving
|Calories 204||Calories from Fat 54|
|% Daily Value|
|Total Fat 6g||10%|
|Saturated Fat 1g||4%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 32g||11%|
|Dietary Fiber 3g||13%|
|Vitamin A 1%||Vitamin C 3%|
|Calcium 8%||Iron 10%|
|Vitamin K 2 mcg||Potassium 205 mg|
|Magnesium 37 mg|