I think this is my first ever thread. I've come a long way. Anyway here it goes.

I took my first stab at converting a recipe to make it SBD Friendly and I kind of would like for you to look it over to see if I did alright before I eat a ton of muffins.

They taste pretty good and I want to make sure I'm not fooling myself, I really get nervous adding carbs back in but the other day I added in whole wheat pasta and was shocked that it didn't throw me into a bing. It is really elementary changes but I just don't trust myself.

Original:

1 /2 c whole-wheat flour
1 cup all-purpose flour
2/3 cup sugar
2 tsp baking powder
3/4 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1 1/2 cups fat-free buttermilk
2 large eggs, lightly beaten
1/3 c butter, melted
2 cups frozen mixed berries
1 tsp grated lemon zest

My version
sub all-purpose flour with oatmeal ground into a flour
sub sugar for splenda
sub buttermilk (didn't have) with non-fat dry milk (reconstituted)
sub butter with butter, canola oil blend (could have used olive oil and butter flavoring two but it wouldn't actually have an impact on cal in cal out.

mixed dry ingredience
mixed wet ingredience

stir together until just blended

fold in berries

bake 20 minutes at 450
I baked 15 minutes at 450 in my convection oven

original 18 servings 142 cal 3 points
Mine 24 servings 90 calories almost 2 points

(I've been using points to audit that I'm not over doing it since I have trouble with stopping when something is really good.)

Did I miss anything?

It sounds good to me. What do you use on the pan to get the muffins out?

I use aluminum foil liners with a little canola oil sprayed on them. When I was testing I accidentally knocked one of the muffins out of the pan and it rolled right out of the liner without even touching it.

looks ok although i tend to use applesause for some of the oil or just use canola oil...

just remember that on SBD grains are very limited.

When you don't have buttermilk, you can make your own version by putting a Tablespoon of either white vinegar or lemon juice in a measuring cup, and adding enough skim milk to reach the 1 cup measure. And I would use SmartBalance or even applesauce for the butter, but otherwise the recipe looks OK.

How were they?

Nessa, did I miss something in the new book? I don't remember him ever saying anything like this. Of course, each body is different, but I can have 3-5 servings of whole grains (all on the "foods to enjoy" list for P2) and have no effect on cravings or weight loss.



The recipe looks good; love your idea to grind oats into a flour! Another option would be to use Whole Wheat Pastry flour (or "White Whole Wheat") for the all-purpose flour.

I'd definitely follow Cottage's advice regarding buttermilk. The acidity has something to do with the recipe or they wouldn't have used buttermilk. At least, I assume so.

Could you post the recipe, with your changes, in the recipe forum? Thanks!

Thx, I knew that about the vinegar but didn't think about it at the time. I believe it is necessary to activate the baking soda. I also thought about using prunes or applesauce to replace the fat but didn't have any on hand ... and was a little uneasy about making to many changes at one time. Next time I will give using applesauce a try.

3-4 grains per day ONE AT A TIME


it's not good to double up on the grains