Stevia Whole Wheat Oat Apple Cranberry Muffins
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Stevia rebaudiana is a South American plant, native to Paraguay that has long been used to sweeten beverages and make tea. In the US, stevia sweeteners are primarily found in tabletop products and reduced calorie beverages as sugar substitutes. Heightened regard for caloric consumption and increased demand from consumers for a greater variety of low calorie products has provided an impetus to incorporate stevia sweeteners into foods and beverages.
Stevia Whole Wheat Oat Apple Cranberry Muffins
Chef Amy Riolo bakes up a batch of whole wheat oat apple cranberry muffins for a homey treat.
Stevia Whole Wheat Oat Apple Cranberry Muffins
Ingredients
1 large egg
¼ cup of grapeseed or other healthy oil
2 teaspoons of vanilla extract
2 teaspoons of cinnamon
½ teaspoon of salt
¾ cup of Steviacane®
1 ½ cups of low fat buttermilk
½ cup of orange juice
2 cups of quick cooking oats (not instant or old fashioned)
1 cup of whole wheat flour (Spoon and sweep method*)
1 ½ teaspoons of baking soda
1 ½ cups of apple cut in pieces
½ cup of dried or fresh cranberries
Instructions
Preheat the oven to 375°F. If using silicone muffin pans, no preparation is needed. For metal pans, spray with baking spray or brush evenly with melted butter and then dust with flour. Set aside.
In a large bowl, whisk the egg and oil until smooth. Add the vanilla extract, cinnamon, salt, Steviacane®, buttermilk, orange juice and whisk smooth. Add the oats and let the batter sit for 10 minutes to soften the oats. After the 10 minute rest, combine the whole wheat flour and baking soda and mix into the batter using a spatula.
Fold in the apple pieces and cranberries. Fill the muffin pans ¾ full. Do not overfill as this may cause poor rising. Place in the oven and bake until the center of the muffins spring back when lightly pressed with a finger, about 22 minutes or more for larger muffin pans.
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