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--- menus:ale_breakfast:sugar_free_blackberry_tarragon_muffins [2026/05/27 14:25] – created karin
+++ menus:ale_breakfast:sugar_free_blackberry_tarragon_muffins [2026/05/30 10:14] (current) – karin
@@ Line 3: / Line 3: @@
 ===== Ingredients =====
-  * 2 c. white whole wheat flour
+  * 3 c. white whole wheat flour
-  * 1 c. sugar substitute (I use [[https://www.walmart.com/ip/Splenda-Zero-Calorie-Granulated-Sweetener-9-7-oz-Resealable-Pouch/10309711|Splenda]])
+  * 3/4 c. sugar substitute (I use [[https://www.walmart.com/ip/Splenda-Zero-Calorie-Granulated-Sweetener-9-7-oz-Resealable-Pouch/10309711|Splenda]])
   * 1 T. baking powder
   * 1/2 t. baking soda
   * 1/4 t. salt
   * 0.5 oz. chopped tarragon
-  * 1 c. unsweetened oat milk
+  * 3/4 c. unsweetened soy milk
+  * 1/2 c. unsweetened oat milk
   * 1/2 c. canola oil
-  * 1 t. vanilla extract
   * 4 t. [[https://www.amazon.com/Namaste-Foods-Egg-Replacer-Ounce/dp/B016EMSCTS|egg replacer]] (equivalent to 2 eggs)
   * 1/4 c. water
   * 1 1/2 c. frozen blackberries
+  * 1 t. xantham gum
 ===== Directions =====
   * Preheat oven to 375 degrees F.
-  * Cook the frozen blackberries until soft. Allow to cool and thicken. Add some cornstarch if necessary to achieve the desired consistency (runny, but not liquid-y)
+  * Cook the frozen blackberries until soft. Allow to cool and thicken. Add some xanthum gum if necessary to achieve the desired consistency (runny, but not liquid-y)
-  * Mix together the dry ingredients (flour, sugar substitute, baking powder, baking soda and salt) in a large bowl. Add the chopped tarragon and stir to coat.
+  * Mix together the dry ingredients (flour, sugar substitute, baking powder, baking soda and salt) in a large bowl. Add the chopped tarragon and stir to distribute the tarragon.
-  * Combine the wet ingredients (oat milk, canola oil, egg replacer, water and vanilla) in a large measuring cup. Pour into the dry ingredients and mix until well combined. Pour the blackberry mixture over top and stir just until you get a swirled effect -- do not fully incorporate.
+  * Combine the wet ingredients (soy milk, oat milk, canola oil, egg replacer, water and vanilla) in a large measuring cup. Pour into the dry ingredients and mix until well combined. Pour the blackberry mixture over top and stir until fully incorporated.
-  * Spoon into muffin tins lined with muffin papers and bake for 20-25 min. Remove from the oven and let cool for 5 minutes before removing them from the muffin pan
+  * Spoon into muffin tins lined with muffin papers and bake for 20-25 min. Remove from the oven and let cool for 5 minutes before removing them from the muffin pan.
+===== Notes =====
+  * This was the first time I made this recipe so I was kind of winging it. The original recipe called for 2 cups of flour, 1 c. of milk and 1/2 c. of oil. I only had 3/4 c. of the soy milk left but I honestly thought that should be enough. However, when I mixed it all together (before adding the blackberries), it didn't look like enough batter, so I added another 1/2 c. of flour and 1/2 c. of oat milk (since I was out of soy milk). That looked better; however, once I added the blackberries it was too runny, so I added another 1/2 c. of flour. This ended up making way too many muffins (19!), which means I will have to eat 7 of them. Horrors! :-p Anyway, next time I think I would go with 2 1/2 c. of flour, and cut back on the milk. I will probably leave out the milk entirely, and add whatever is necessary once all the other ingredients are in and I see what the batter looks like. [Edit after taste test]: Could also use more sugar. The original recipe called for a cup but I thought that sounded like too much so I cut it back to 3/4 c., which was a mistake.
 ===== Source =====
   * FreshSimpleRecipes: [[https://freshsimplerecipe.com/fluffy-mixed-berry-muffins-an-incredible-ultimate-recipe|Fluffy Mixed Berry Muffins]]
-  * Yield:
+  * Yield: 19 muffins
-  * Last updated:
+  * Last updated: 5/30/26