Agave Nectar and Muffins

There's been some buzz about using agave nectar in the place of sugar to stay sugar free but natural (avoiding artificial sweeteners). Comparing the bottle of nectar and the package of sugar from my pantry. Agave nectar has more calories and carbs than sugar, but it has a lower glycemic index (which means it won't spike your blood sugar). And, since it's sweeter than sugar, you don't have to use as much.

When it comes to my super active kids, I'm less worried about calories and more worried about hyper-craziness. So, it works for us. I use the dark or blue kind for pancake and waffle syrup. I cook with the light kind, and I've found there isn't any difference in flavor between foods baked with sugar and foods baked with agave. When you bake with it, you should use about half to three quarters what the recipe calls for in sugar, and you might need to adjust the amount of another liquid in the recipe to get the right consistency. Other than that, I think it's great, and thought I would share one of our favorite agave recipes.

Strawberry Banana Muffins with Agave Nectar

1 1/2 cup flour, unbleached all-purpose
1/2 tsp baking soda
1/2 tsp salt
pinch of cinnamon

2 eggs
1/4 cup canola oil or melted butter
3/4 cup agave nectar, plus about a tsp to drizzle over the strawberries
1/2 tsp vanilla
1 banana, mashed
1 cup strawberries, cut VERY small or processed in a food processor
zest of one lemon

Chop or process the strawberries. Drizzle about a teaspoon of agave nectar over top and stir. Set aside for thirty minutes to an hour.

Preheat oven to 375 degrees F. Sift together dry ingredients. Mix together wet ingredients (banana, strawberries, eggs, nectar, vanilla, oil and zest). Grease and flour muffin tin or line with paper. Combine dry and wet ingredients. Mix just until moistened and fruit is evenly distributed. Fill muffin tins about two thirds full.

Bake for 15-20 minutes or until golden brown and toothpick inserted in the center comes out clean.