Saturday, August 14, 2010

Cleaned-up blueberry muffins

Yesterday when our Internet was out (our house took a big surge when our old Dish Network dish served as a lightning rod on Wednesday) I was looking for things to do. The little guy was at daycare and it was too hot to be outside. Naturally, turning on the oven to 400* made perfect sense. ;) I had already made a batch of garlic hummus and was ready for something sweet.

The recipe as written comes from my aunt, and has yielded great results. This time I thought I would clean it up a bit.

Blueberry Muffins

Makes 12

1 1/2 cups flour
1/2 cup white sugar
2 tsp baking powder
1/2 tsp salt
1/4 lb softened butter (1 stick)
1 egg
1/2 cup milk
1 cup fresh or frozen blueberries

Mix ingredients together in order listed. Batter will be dry--do not add more liquid. Gently fold in berries. Bake at 400* for 20-25 minutes.

To make gluten-free: Use Bob's Red Mill AP GF flour blend and a GF baking powder, and add 1 1/8 tsp xanthan gum.

And now, my recipe

1 cup white flour (I know! Roll with it)
1/2 cup whole wheat flour
1/2 cup Sucanat
2 tsp baking powder
1/2 tsp salt
1/2 cup fat-free Greek yogurt
1 egg
1/2 cup milk (2% for a bit of fat)
1 cup frozen blueberries, thawed
1/2 tsp turbinado sugar, for sprinkling on top during baking

I made them in my jumbo muffin pan, so I only got 6 muffins out of it. I wanted a treat for me and the little guy to have for breakfast, and I didn't want to have too many leftovers hanging around to tempt The H.

The texture was a bit denser than a typical muffin, which I attribute to the wheat flour and lack of fat. Spread with a bit of Earth Balance and warmed in the microwave, these were quite a filling breakfast/snack. One day I'd like to try making them into "muffin tops" with the right kind of pan.

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