Monday, August 27, 2007

Scrumptious Apple CoConut Muffins

1 cup FAT FREE plain yogurt
1 cup rhubarb sauce (see recipe below)
1 cup shredded coconut flavored jicama (see recipe below)
1 tsp. Apple flavoring (Spice Barn)
1/4 cup Xylitol
1 cup 5 grain whole oats
1 cup organic wheat bran
1 cup organic finely milled whole wheat flour
1 tsp. baking soda
1 tsp. cream of tarter
2 tsp. cinnamon/xylitol mixed
1/2 tsp. salt

1. Preheat oven to 350 degrees.
2. In a large bowl, add yogurt, rhubarb sauce, and coconut jicama (drain off excess liquid from jicama), stir to combine.
3. Next, add whole oats, wheat bran, whole wheat flour, baking soda, cream of tartar, cinnamon/xylitol mix, and salt. Mix well until combined.
4. Spoon batter into 12-14 individual silicone muffin cups or 12 cup silicone muffin pan and place on baking sheet. Dust muffin tops with additional cinnamon/xylitol mixture.
5. Bake for 30 minutes, remove from oven and allow to cool.
6. Pop muffins out of cups and place in a large ziplock freezer bag. Keep refrigerated or frozen until ready to use.

Eat & Enjoy!, Betsÿ

Note: When reheating from frozen state, just pop 2 muffins in the microwave for 45 seconds to 1 minute each and they are ready to eat!

Rhubarb Sauce:
4-6 stalks of fresh rhubarb (sliced)
1/4 cup xylitol (you can use any sugar substitute)
1/4 cup water

Place ingredients in a small saucepan, cook until rhubarb softens and breaks apart while stirring often. Finished sauce should resemble cooked applesauce, set aside to cool.

CoConut Jicama:
1/2 half of medium sized jicama
1 cup Torani Sugar Free Coconut Syrup

Cut ends off of jicama, then cut in half. Set one half aside. Using the other half, carefully strip away the outer peel, then shred. Place shredded jicama in small storage bag, add 1 cup sugar free coconut syrup, securely seal and place in refrigerator for 24 hours. Occasionally turn bag so that the syrup will be evenly distributed over the jicama.

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