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Computing the Best Recipe: Miracle Muffins

Do you know the Muffin Man who lives in Fremont?

A.A. Milne's beloved Winnie the Pooh would go out on a limb for a bit of honey, while C.S. Lewis' Edmund Pevensie was enchanted by Turkish Delight.

Like these fictional characters, Ramsey Makar's mother is unable to resist the siren call of the cookie jar. However, she lives with diabetes and must pay careful attention to what she eats—especially when it comes to sweets.

Makar, a Fremont resident and the founder of Miracle Muffins, was a student at U.C. Berkeley in the early 2000s, when he decided to devise a baked good that would allow his mother to satisfy her sweet tooth while dealing with her diabetes.

He began with a slew of healthy ingredients: flax seeds, sunflower seeds, wheat bran, oat bran, a sugar substitute and natural flavors for extra oomph. To devise his original formula, Ramsey applied principles from computer programming. Treating ingredients as pieces of computer code, he went through many recipe tests in much the same way a programmer would check a new program.

"In a lot of ways a recipe is a sequence of instructions, and it's no different from programming a computer," Ramsey says. 

During his experiments, Ramsey found the formula in fact made a tasty muffin rather than a crunchy cookie. In 2003, what began as a whim officially launched as Miracle Muffins.

"I'm always looking to improve on versions of accepted recipes so that everyone can enjoy it," he says. He added that each muffin counts as only 1 point on in the Weight Watchers formula.

The dry muffin mixes suit come in diverse and adventurous flavors: Chai Spice, Coffee Cake, Chocolate Black Cherry, Pound Cake and many, many others. Ramsey is always looking for yet more flavor suggestions from customers. And while his mother is happy to snack on a diabetic-friendly muffin, Ramsey's creations hit the spot for anyone hankering for a tasty treat.

They are available locally at Kiki's Konfections, 37635 Niles Blvd., Fremont, CA 94536 For information, call 510)-794-8477 or visit www.kikiskonfections.com.

Following his initial sweet success, Fremont's "muffin man" is now working on a light cheesecake, no-sugar-added jelly and jam, and low-carb, vegan chocolate fudge cupcakes. 

Recipes, courtesy of Miracle Muffins

Sugar Free Peanut Butter Cookies

Ramsey Makar also sells Miracle Sweet xylitol, a sugar substitute that is often found in sugar-free gum. Here, xylitol is substituted for sugar in his version of classic peanut butter cookies. See http://miraclesweet.net for more info.

Ingredients:

1 Cup Salted Peanut Butter

2 Egg Whites (1/4 Cup)

1 Cup Miracle Sweet Xylitol

1 Cup Chopped Walnuts

1 Teaspoon Vanilla Extract

1) Preheat oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper and set aside. If no parchment paper is available, lightly grease the cookie sheet.

2) In a large bowl, mix egg whites with xylitol and vanilla extract until well combined.

3) Add the peanut butter and walnuts to the mixture, mixing until all ingredients are evenly combined.

4) Scoop cookie dough onto the prepared sheet, placing them about 1" apart. Using a fork, flatten to about 1/4" thick.

5) Bake for 15-18 minutes.

6) Let cool for about 10 minutes. Enjoy!

Makes about one dozen cookies.

Pumpkin Muffins, Splenda Version

If you're not in the mood for pumpkin, 1 cup of applesauce, shredded zucchini or even pureed persimmons may be substituted.

Ingredients:

1 Package Miracle Muffins Gingerbread Premium Muffin Mix

1 Cup Pure Pumpkin Puree

1 Teaspoon Pumpkin Spice (Optional)

2 Cups Water

1) Preheat oven to 400 degrees Fahrenheit. Lightly oil 12 muffin tins.

2) To a large mixing bowl, add the pumpkin puree, pumpkin spice (if using), and water. Mix well to combine.

3) Add the Miracle Muffins Gingerbread Mix to the bowl, and mix until saturated. Let mixture sit for 10 minutes.

4) Divide muffin batter evenly into the muffin tin.

5) Bake for 21 minutes.

6) Cool for 2 hours, which lets all the steam escape and the natural flavors shine. Enjoy!

Pumpkin Muffins, Xylitol Version

Ingredients:

1 Package Miracle Muffins Gingerbread Premium Muffin Mix

1 Cup Pure Pumpkin Puree

1 Teaspoon Pumpkin Spice (Optional)

1 3/4 Cups Water

1) Preheat oven to 400 degrees Fahrenheit. Lightly oil 12 muffin tins.

2) To a large mixing bowl, add the pumpkin puree, pumpkin spice (if using), and water. Mix well to combine.

3) Add the Miracle Muffins Gingerbread Mix to the bowl, and mix until saturated. Let mixture sit for 10 minutes.

4) Divide muffin batter evenly into the muffin tin.

5) Bake for 22 minutes.

6) Cool for 2 hours, which lets all the steam escape and the natural flavors shine. 

Miracle Muffins, PO Box 2254, Fremont, CA 94536. 1-888-268-8350. miraclemuffins.com

 

ificandream January 04, 2013 at 06:31 AM
The Weight Watchers "formula" here has nothing to do with the current program.

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