Healthy (Ier) Blueberry Muffins |
|
 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
The best for breakfast, brunch, or late-night snacks. Whole wheat pastry flour makes these muffins light and airy while still being healthy. Adapted from EatingWell to make it easier to read and thus quicker to bake. Ingredients:
3/4 cup all-purpose flour |
1 cup whole wheat pastry flour |
1 teaspoon baking powder |
1/4 teaspoon baking soda |
1/8 teaspoon salt |
1/2 teaspoon cinnamon |
1/2 cup brown sugar |
1 tablespoon canola oil |
1 egg |
1 egg white |
3/4 cup low-fat buttermilk (or 3/4 cup milk with 3/4 tablespoon lemon juice if no buttermilk) or 3/4 cup fat-free buttermilk (or 3/4 cup milk with 3/4 tablespoon lemon juice if no buttermilk) |
2 tablespoons melted butter (i use smart balance spread) |
1/2 teaspoon vanilla extract |
1 3/4 cups blueberries |
3 tablespoons chopped macadamia nuts |
1/4 cup unsweetened coconut |
2 tablespoons brown sugar |
2 tablespoons all-purpose flour |
1 tablespoon canola oil |
2 tablespoons chopped macadamia nuts |
Directions:
1. Preheat oven to 400°.
2. combine 'crumble topping' ingredients in a small bowl. Set aside.
3. For 'muffins': whisk/sift flours, baking powder, baking soda, salt, and cinnamon in a medium-sized bowl. In a large bowl, combine brown sugar, oil, eggs, milk, butter and vanilla extract.
4. If using a mixer, set on slow-medium speed while adding the dry mix to the wet, portions at a time. Add blueberries and macadamia nut, fold just to combine.
5. Pour batter into 12 lined muffin cups. Add crumble topping evenly among muffins. Bake at 400° for about 20 minutes. Best within the first few days.
|
|