My first try using stevia and it turned out pretty good. The muffins didn’t rise as much as I hoped, but they are really tasty!

Blueberry Pecan Muffins with Stevia

1 cup Rolled Oats
2 Tb. Flax Seed Meal (ground flax)
1 cup Whole Wheat Pastry Flour
1/2 tsp. Salt
1 tsp. stevia (taste the batter and add more if needed – but only an 1/8 of tsp. at a time.)
3 tsp. Baking Powder
1/2 tsp. Cinnamon, ground
1/4 tsp. Ginger, ground
3 Tbl. Egg white or 1 Egg, or substitute that equals 1 egg
3/4 cup Non-fat Milk, soy, rice, or almond
1/4 cup Applesauce, unsweetened
1 cup Blueberries
1/4 cups Pecans, chopped

Preheat oven to 375 and oil a 12 muffin tin. Mix all dry ingredients in one bowl. In another bowl mix egg white, milk, and applesauce. Add dry ingredients to wet, mix and add blueberries and pecans. Put in muffin tins and bake about 15 minutes.

My next experiment will be tonight. I’m thinking strawberries with almonds…

Nutrition Facts from http://recipes.sparkpeople.com Stevia Blueberry Pecan Muffins
Serving Size: 1 serving
Amount Per Serving
Calories		101.3
Total Fat		3.1 g
	Saturated Fat	0.4 g
	Polyunsaturated Fat	1.0 g
	Monounsaturated Fat	1.3 g
Cholesterol		0.3 mg
Sodium		232.5 mg
Potassium		144.9 mg
Total Carbohydrate		20.3 g
	Dietary Fiber	3.9 g
	Sugars	1.8 g
Protein		3.8 g

Vitamin A	0.2 %
Vitamin B-12	1.0 %
Vitamin B-6	3.6 %
Vitamin C	1.1 %
Vitamin D	0.0 %
Vitamin E	2.2 %
Calcium	10.3 %
Copper	7.9 %
Folate	3.5 %
Iron	7.4 %
Magnesium	10.7 %
Manganese	60.6 %
Niacin	4.4 %
Pantothenic Acid	3.7 %
Phosphorus	15.2 %
Riboflavin	4.2 %
Selenium	10.8 %
Thiamin	11.4 %
Zinc	6.7 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.