Tuesday, June 19, 2012

Namaste Foods GF No Sugar Added Muffin Mix - Two Types of Muffins

Muffins aka cupcakes(sometimes) fall into that category  of ‘good feeling’ food.   Of course, I love muffins, but don’t need all of the sugar and carbs.

I had been looking at this muffin mix and never actually read the ingredients, just assuming that it meant artificial sweetener added.   NO, it means no sweetener added. This is great for those who want to use a sweetener other than granulated sugar.

A week or so ago, I received a complimentary Namaste  package  via a giveaway from Maria at http://fructosemalabsorptiondiet.blogspot.com.  After getting that package, I actually bought the muffin mix because I wanted to try it first.

Basically this is a very good basic muffin flour mix.  I did not follow the instructions on the bag.
Recently , I started adding almond meal or flax meal to muffins. This muffin as I prepared it, is fluffy and has a very good texture. Next time, I will double the lemon juice and of course increase the sweetener.

One note, arrowroot can make a mix a bit gummy with too much liquid(water, milk,etc.).
There is also a review of this mix here: Product Review- Namaste Foods Gluten Free - No Sugar Added Muffin Mix.

I haven’t made lemon poppy seed muffins or cake in a while, so decided to use a half-box to make 6 to 8 muffins.



Lemon Poppy Seed  Muffins

Lemon Poppy Seed  Muffins - single

Ingredients

1/2 14-oz. pkg. Namaste No Sugar Added Muffin Mix
1 tbsp flax meal
3 tsp lemon zest, freshly grated
1 tsp lemon juice
1/2 tsp lemon extract
1 tbsp poppy seeds
Stevia sweetener equivalent to 4TB sugar
1/4 cup liquid egg white product
4 tbsp margarine (70% fat margarine)
1/3 cup unsweetened almond milk (or milk of your choice), more if needed by tsp


Procedure
  • Measure one-half of muffin mix, whisk in the flax meal and poppy seeds.


Lemon Poppy Seed  Muffins - mix- seeds-flax

  • Beat egg white, margarine and sweetener until fluffy, about 5 minutes. Beat in lemon juice, extract and lemon zest.

Lemon Poppy Seed  Muffins - beaten until fluffy


  • Beat in muffin mix and milk until blended, about 1 minute.

Lemon Poppy Seed  Muffins - mixed

  • Divide batter among a paper lined cupcake pan.
Lemon Poppy Seed  Muffins - ready for oven

  • Bake in a 375F preheated oven for about 20 minutes until edges are lightly browned and toothpick inserted in center comes out clean.
  • Remove from oven; remove from cupcake pan to wire rack to allow cooling...

Servings: 8
Yield: 8 cupcakes

Nutrition Facts
Nutrition (per muffin - as prepared): 157 calories, 7.7g total fat, 3.1g monounsaturated fat, 1.9g polyunsaturated fat, 0g trans fatty acids, 0g trans-monoenoic fatty acids, <1g saturated fat, 0mg cholesterol, 295.3mg sodium, 41.7mg calcium, 40mg potassium, 1.4mcg folate, 19.4mg phosphorus, 2.2mg phytosterols, <1mcg lycopene, <1mcg selenium, <1mg thiamin, 0mcg vitamin b12, <1mg vitamin b6, <1mg vitamin c, <1mg zinc, 21.5g carbohydrates, 1.8g fiber, 19.7g net carbohydrates, <1g sugar, <1g fructose, 0g galactose, <1g glucose, 0g lactose, 0g maltose, <1g sucrose, 2.9g protein, 0mg caffeine, 4.1 points.


I
 used the other half of the package to make Blueberry Muffins.

Lemon Blueberry Muffins
Lemon Blueberry Muffins - display

Ingredients

1/2 14-oz-pkg Namaste No Sugar Added Muffin Mix
1/4 cup almond meal (ground almonds)
4 tsp lemon zest, freshly grated (zest of a large lemon)
1 tsp lemon juice
1/4 tsp nutmeg
1/4 tsp baking powder, reduced sodium
1/4 cup Coconut Crystals (coconut sugar)
6 pkts Pure Via Stevia (or  4TB sugar)
2 large eggs
3 tbsp Reduced fat/sodium butter (used KerryGold)
1/3 cup Unsweetened Almond Milk (or milk of your choice), more if needed by tsp

Topping (optional):
1 tbsp Turbinado or coarse sugar

Procedure1. Measure 1/2 of muffin mix.  whisk in almond meal and nutmeg.
2. Beat eggs, butter and sweeteners until fluffy, about 5 minutes. Beat in lemon juice and lemon zest.
3. Beat in muffin mix and milk until blended, about 1 minute. Fold in blueberries. . Divide batter among a  cupcake paper lined cupcake pan.

Lemon Blueberry Muffins - ready for oven

Lemon Blueberry Muffins - ready for oven 2

4. Bake in 350F preheated oven for about 22 minutes until edges are lightly browned or toothpick inserted in center comes out clean. Move to upper rack for a couple more minutes if additional top browning is desired.

5. Remove from oven, remove from cupcake pan to wire rack to allow cooling..
6. Enjoy!

Lemon Blueberry Muffins - display close-up 2     Lemon Blueberry Muffins - sampling

Servings: 8
Yield: 8 cupcakes

Nutrition Facts
Nutrition (per serving): 174 calories, 6.6g total fat, 2.2g monounsaturated fat, <1g polyunsaturated fat, 0g trans fatty acids, <1g trans-monoenoic fatty acids, <1g trans-polyenoic fatty acids, 1.2g linoleic acid, 2.4g saturated fat, 64.1mg cholesterol, 280.8mg sodium, 38mg calcium, 59.4mg potassium, 7.7mcg folate, 39.5mg phosphorus, <1mg phytosterols, <1mcg lycopene, 4.5mcg selenium, <1mg thiamin, <1mcg vitamin b12, <1mg vitamin b6, <1mg vitamin c, 4.4IU vitamin d, <1mg zinc, 26.7g carbohydrates, 1.9g fiber, 24.8g net carbohydrates, 5.9g sugar, <1g fructose, <1g galactose, <1g glucose, <1g lactose, <1g maltose, <1g sucrose, <1mg stigmasterol, 3.8g protein, 0mg caffeine, 4.4 points.


I loved the Lemon Blueberry Muffins, as they were a little sweeter!   I will make the Lemon Poppy Seed Muffins again, increasing the lemon and sweetener and I will probably use almond meal instead.

© 2012 retiredwithnoregrets.blogspot.com

1 comment:

  1. Oh yes! Lemon Poppyseed...I haven't made that flavor yet. :) I even have a bag of poppy seeds in the cupboard. Very nice!

    ReplyDelete