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I’ve given up dairy while I nurse Silas, as he doesn’t do well when I eat it. Though I don’t generally eat much dairy anyway, there are two foods that I really miss: cheese and whipped cream. I was thrilled to find a recipe for whipped coconut milk. It even beats real whipped cream in taste! I use it for many things, but it works great as a frosting for this whole wheat blueberry muffin recipe I came up with.
Whole Wheat “Blueberries and Cream” Muffins
Ingredients
- 1/2 cup of Earth Balance spread (or butter if you can have dairy)
- 2 cups whole wheat flour (I used white whole wheat)
- 1 1/2 cup organic sugar (or 1 cup of Xylitol for a no sugar recipe)
- 2 eggs
- 1/2 cups soymilk (regular milk works, too)
- 2 tsp baking powder
- 1 tsp sugar free vanilla
- 1/2 tsp sea salt
- 2 cups of organic sugar free frozen blueberries
Instructions
- 1. Preheat oven to 350
- 2. Cream spread (butter) and sugar in a mixer and add eggs, vanilla and milk.
- 3. Add flour, baking powder and salt and mix until all lumps disappear.
- 4. Mix in blueberries on low
- 5. Pour directly into muffin pan or use unbleached muffin liners
- 6. Bake for 25-30 minutes or until toothpick comes out clean
- 7. Cool on baking rack
3.1
https://allnaturalsavings.com/whole-wheat-blueberries-and-cream-muffins/
Frost with Whipped Coconut cream frosting. I use Trader Joe’s thick, canned coconut milk and discard any liquid. (To make this sugar free use 1/4 cup of xylitol instead of sugar.)
Sprinkle with blueberries and enjoy!
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