Friday, July 4, 2008

Blueberry vanilla ricotta muffins (low glycemic)

1 cup multigrain baking mix
1/2 tsp baking powder (or 1 cup whole wheat pastry flour + 1 1/2 tsp baking powder)
1/2 cup flaxseed meal
1/4 cup dry milk powder
1/4 cup vanilla whey protein powder
1/2 cup agave nectar
2 large eggs
4 T butter, melted
1 cup ricotta cheese
1 T vanilla extract
1 cup blueberries (or 1 large apple, chopped finely or grated and 1 tsp cinnamon for apple cinnamon muffins)

Preheat over to 350

Mix flour, baking powder, milk powder, whey protein powder and flaxseed meal in a bowl. In a separate bowl, whisk together agave nectar, eggs, butter, ricotta and vanilla. Pour wet ingredients into dry and mix together. Stir in blueberries. Spoon batter into muffin tin and bake in 350 degree over for 20-25 minutes (check often since flax meal likes to brown quickly).

So far, these seem to be great muffins if you need to watch your blood sugar. Flaxseed meal is essentially all fiber, but can be used to replace quite a lot of flour in a recipe. The milk, protein powder, eggs and ricotta combine together for a nice amount of protein to keep blood sugar in check. Agave nectar is some sort of unholy concoction that has freakishly little affect on the blood sugar. And I can't think of a better use for the lovely fresh blueberries I picked up the other day (except perhaps for shoveling them into my mouth like a bear coming out of hibernation). In total, a large muffin has 15 grams of carbohydrate, 2.5 grams of fiber and 9 grams of protein. Not bad at all for a baked good.

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