Oh now this is what I’m talking about when I crave a treat….
Say what!? Muffins?
After only two weeks of being entirely off sugar I discovered these muffins in The Blood Sugar Solution Cookbook by Mark Hyman, MD. The first time I tasted one the clouds parted, the sun shone through, and I heard a Hallelujah chorus. To my now highly sensitive palate, they taste just like the blueberry muffins of days gone by. I’ve come to crave the subtle sweetness, and their cakey consistency is very similar to their fatty, gluten-filled, sugar-prolific counterparts.
But make no mistake – these little babies are indeed sugar and gluten free. The recipe & instructions below are straight out of the cookbook. I don’t mess around with baking. No, I lie, there’s one change. I don’t use oil-greased cupcake liners. I use parchment paper liners (available at traditional grocery stores for the same price as the paper liners). The muffins tend to stick badly to…
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