New interest taste. Doesn't taste like carrots or apples. Very delicious combination of everything. Ran out of ripe bananas so had to improvise. This recipe is an example that the whole is greater than the parts. The combination of Erythritol, Xylitol and the Stevia Baking Blends creates a really clean sweet taste.
If you are using a food processor or high powered blender, you can easily make these muffins in 5-10 minutes.
Ingredients
• 1/3 cup melted butter (Method 1) or 1/3 cup butter room temperature (Method 2)
• 10 baby carrots or 2 medium (5-6 inch long) carrots
• 1/2 cup buttermilk(can substitute yogurt or sour cream; if you do add 2-3 tablespoons water)
• 1/4 cup applesauce
• 1/4 cup Sweet Health Erythritol
• 1/4 cup Sweet X Xylitol
• 2 eggs
• 2 teaspoons vanilla extract
• 1/2 lemon (juice of)
• 1/2 cup chopped walnuts
• 1 1/2 cups all-purpose flour
• 1/4 Cup MoreFiber or NuStevia Stevia Baking Blend
• 1/2 teaspoon salt(kosher works great if you have it)
• 1/3 teaspoon baking soda
• 1 1/2 teaspoon baking powder
Directions
Preheat oven to 350 degrees F (325 degrees F. if using a convection oven)
Grease a 12 cup capacity muffin tin or use paper liners. This recipe also works great if you have mini muffin pans - this will yield 48 mini muffins- great for parties!
In a food processor or blender like a Vita Mix or Blendtek, put butter, applesauce, buttermilk, carrots, Erythritol, Xylitol, eggs, juice of ½ of a lemon and vanilla. Blend until ingredients are well combined (about 30-45 seconds). Add walnuts and pulse for about 5-10 seconds or until just chopped. Combine dry ingredient and sift (for the lazy: put in a ½ gallon container with lid and shake well). Mix the dry ingredients; mix until it is just incorporated (in food process pulse on and off until dry ingredients are just mixed in (do not over mix) or (in blender add dry ingredients and mix in with a spatula until the dry ingredients are mixed in making a batter that flows off the spatula.
Batter should be stiff, but should still easily flow off the spoon.
Pour mixture into a prepared muffin tin. Bake for 20 to 30 minutes.
After 20 min pull from the oven check to see if the muffins are done; with a toothpick or knife insert into the center of a muffin(definitely check at this time if you are using mini muffin pan), if it comes out clean, it's done. If not done, check every 5 minutes until toothpick comes out clean. Cool on a rack.
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