About a year ago I saw your book at the local public library. The one recipe that looked quite intriguing was the "Blockbuster Blueberry Muffins." I went ahead and copied several of your recipes and purees.
At the time I was already using Eagle Mills All-Purpose flour--I had found it at the local supermarket. I baked the muffins just as per your instructions and my two men--my husband and my adult son--loved them. As did I. Moist, delicious, not too sweet, what a great muffin! But I only made them that one time.
I am a diabetic and about 2 years ago I went on insulin. Well, a couple of months ago I decided to bake the "Blockbuster Blueberry Muffins" again. I ate a muffin for breakfast along with a slice of cheese or some other kind of protein. And then over the next several days I noticed that my blood glucose, after breakfast, was WONDERFUL. I still didn't attribute to anything I was eating. I thought it must have been a very good batch of insulin.
Until finally the light went on--it was the muffins! So now I make a double batch every week and have two regular sized muffins for breakfast. I calculated the nutrients and one regular muffin has about 22 grams of carbohydrates and one large muffin has about 44. I eat 45 grams of carbs at every meal, so this was PERFECT. Plus these muffins have protein with the eggs and beans.
They are POWERHOUSES of nutrition, with a wonderfully low glycemic index, perfect for a diabetic! Thank you...
And just as an afterthought, at the present neither of my local supermarkets carry Eagle Mills flour NOR oat bran. (I live in Del Rio on the Texas/Mexico border.) So I have had to make my own "Flour Blend" and I now order oat bran through amazon.com. That certainly is not an issue for me; I have to have my muffins every day. If I run out at breakfast, I make a double batch mid-morning and have one for lunch!! It works!
P.S. I have also made you "Champion Cheesecake" and my men LOVED it! And of course, so did I...
Guillermina Bosquez Stover
the beat goes on...
Dear Ms. Stover,
This is such an uplifting email to receive! Thank you for taking the time to write and let me know how my recipes are working out for you. I'm thrilled to hear it! I designed my recipes with the very intention of lowering the glycemic index with the use of purees, fiber, and protein.
For your convenience, here's a link to Amazon to the whole grain pastry flour.
I have a new book coming out in Jan 2012 called The Speedy Sneaky Chef. Check back on my website for news and recipes to try.
With healthiest regards,
You should follow me on Open Sky here