Whole Wheat Apple Raisin Muffins…my first experiment with agave.


I have always been a sugar substitute person since I started using Sweet N Low (YUCK) in my coffee about 15 years ago, then it was equal, then it was Splenda, then it was Truvia…. You constantly hear about the potential negative consequences of these substances.  I thought I was doing better with the Splenda and Truvia, but alas, there are always the negative comments about possible health risks.  Since I have no desire to start doing my baking with cups and cups full of sugar I am very glad to start using Organic Blue Agave as an alternative. 

I bought this bottle at BJ's

I have been hearing about agave as a sugar substitute for awhile now.  It comes from the agave plant, which happens to be the same plant tequila is made from (instantly I knew I would like it. LOL.) I recently bought a very large bottle and have been trolling the internet for recipes ever since.  Of course I was looking for muffins, breads, and dessert type recipes, but was very pleasantly surprised to find margarita and mojito recipies…those will come in the near future :)

I NEVER use a recipe exactly as I find it. There are always ingredients I don’t want to use (think white flour or walnuts) or ingredients I just don’t have (think exotic spices that I refuse to buy an entire bottle of to only use once).  So here is MY recipes, which is probably a combination/modification of no less then three other recipes.

Whole Wheat Apple Raisin Muffins with Agave

2 cups of whole wheat flour (can do half white all all white if you prefer)

1 tsp baking soda

1 tsp baking powder

(I don’t use salt but you could use 1/4 tsp if you like)

1 tbsp cinnamon

1/4 cup brown sugar (you could use white I don’t)

1/4 cup agave nectar

1/4 cup egg beaters (you could use 1 regular egg if you wish)

1 cup apple sauce (you could use vanilla fat-free yogurt)

2 large apples (I cut my apple chunks kind  of large because I like the big chunks rather than smaller ones that dissolve into the muffin more, but it really is whatever you prefer)

1/2 cup raisins (you could omit if you wish)

*you could also add 1/2 cup of butter or margarine which I do not

Heat Oven to 400, Mix Ingredients, spray muffin pan with Pam or Smart Balance spray, makes 16 to 18 muffins divided evenly in muffin tins (you can sprinkle a little brown sugar or cinnamon on top if you wish),  bake for 20 minutes or until a toothpick inserted in center comes out clean, cool in pan for 5 minutes than place on wire rack to cool completely. 

The result a very healthy (no butter, no salt, no oil, no whole eggs) muffin sweetened by low glycemic agave rather than all sugar.  I actually think the agave made the muffins extra moist.  I am used to baking with no butter, salt, or whole eggs so it may taste a little different to someone who is not which is why I included those ingredients above. 

Overall I was VERY happy with the result and look forward to using agave in many more dishes to come!

 

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3 responses »

  1. Sounds delicious. I tried it for the first time a few years ago at a friends house. I had to buy him a new bottle because I kept making toast and putting it on the slices until I had eaten it all.

    Good recipe too. I did something similar with banana bread this week… all my berries sunk though.

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