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CornApple Muffins
I developed this muffin recipe and sold them throughout Austria during the 2 years I lived there. It was, and perhaps still remains, Austria's first and only muffin. Considering this dessert's popularity in a country that excels in baked goods, is a testament to its wonderfully wholesome taste.
 
Dry Ingredients:  
2 cups   Whole wheat pastry flour  
1 cup   Cornmeal  
1 TB   Non-aluminum baking powder  
1 tsp.   Cinnamon  
1/2 cup   Roasted sunflower seeds  
1/8 tsp.   Sea Salt  
Liquid Ingredients:  
2 cups   Grated apples  
10 to 15 drops   SteviaClear or 1/2 cup maple syrup - or combination  
1/2 cup   Sesame tahini or corn oil  
3/4 to 1 cup   Vanilla soymilk  
4 oz.   Soft tofu  
 
 
1 Preheat oven to 350 degrees. Combine dry ingredients in a bowl. Mix together well.
2 Combine tofu with some of the soymilk in a blender or blend with a whisk. Blend with the rest of the liquid ingredients in a mixing bowl.
3 Combine wet and dry ingredients together, mixing gently - don't over mix.
4 Oil muffin tins or use non-stick surface. Fill each muffin to the top and sprinkle sunflower seeds on top. Bake for 25 minutes or until the top is golden.
 
Servings: 12

 

 
     
 
 

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