Sunday, October 18, 2015
Berry Good - A Healthier Muffin
That's a good morning for muffins.
But I'd made my husband a very hearty breakfast sandwich the previous day so he agreed that this morning, "lighter" was good.
So how to make a moist, tasty muffin that was not so calorie dense. My husband was the "taste tester" and gave these a thumbs up. So if you would like to make a blueberry muffin that's tasty but not quite as high in fat, sugar and calories, these are really good. We split a few pieces of bacon and 3 muffins (he got 2, I got one) and they were quite satisfying. They are not "diet" muffins but a nice treat on the weekend without guilt after you've been good the rest of the week.
2 cups flour
1 Tablespoon baking powder
1/2 teaspoon salt
2 generous pinches of Cardamom
tiny pinch Cinnamon
1/2 cup sugar
1 large egg
1/2 teaspoon vanilla
2/3 cup skim milk plus 1 Tablespoon of lemon juice (mix and let sit five minutes)
1/3 cup vegetable oil
1 and 1/4 cup blueberries tossed with 2 Tablespoons of flour
Additional sugar for top
In a large bowl mix dry ingredients.
In smaller bowl whisk one egg.
Add vanilla to 1 cup measuring cup and then fill the rest of the way with milk
add to bowl and whisk in 1/3 cup vegetable oil
Blend wet and dry ingredients and then gently fold in clean/dry blueberries that you have tossed with 2 Tablespoons of flour. Place in 12 muffins cups that have been lightly sprayed with non -stock spray.
Bake at 400 degrees F. for 22-25 minutes.