I am a huge blueberry muffin fan! On holiday mornings when I was growing up my mom would buy jumbo muffins of all different kinds. We looked forward to them and they would always tide us over until the afternoon gatherings and celebration. Now times are a little bit different and a 1,000 calorie muffin isn't the best thing to turn to when I want to nab the craving. I have searched out the perfect moist mini blueberry muffins with a few healthy substitutions but the same wonderfully comforting taste! MOIST BLUEBERRY MUFFINS
http://www.cooks.com/rec/doc/0,1690,1431
2 eggs
3/4 c sugar
1/2 c applesauce
1/2 c milk
6 tablespoons butter, melted
1 tablespoon maple syrup
1 teaspoon vanilla
2 1/2 cups flour (can use half cake flour)
1 tablespoon baking powder
1/2 tsp salt
1 1/2 cups blueberries, fresh or frozen
(frozen Wild Maine)
Set the oven to 375 degrees. When the blueberries are dry from rinsing, roll them in sugar.
2 eggs
3/4 c sugar
1/2 c applesauce
1/2 c milk
6 tablespoons butter, melted
1 tablespoon maple syrup
1 teaspoon vanilla
2 1/2 cups flour (can use half cake flour)
1 tablespoon baking powder
1/2 tsp salt
1 1/2 cups blueberries, fresh or frozen
(frozen Wild Maine)
Set the oven to 375 degrees. When the blueberries are dry from rinsing, roll them in sugar.
Beat the eggs until frothy. Gradually add the sugar and maple syrup and continue to beat for one minute. Stir in the applesauce, milk and vanilla.Mix together the dry ingredients. Add the flour, baking powder, salt and stir batter only until the ingredients are incorporated. Do not overmix. Batter should remain slightly lumpy.
Divide the batter in half. Gently fold the blueberries into one half of the batter. Spoon the batter without the blueberries into the bottom third of each muffin cup. Top off with one third of batter containing blueberries. (One third off the cup remains empty for rising). Continue until all batter is used.
Bake for 20 - 25 minutes or until golden and the center springs back when gently pressed. Remove the muffins from the oven and set on a wire cooling rack for 10 - 20 minutes. Brush tops of each muffin with melted butter and sprinkle with coarse granulated sugar.
Makes 12 muffins
Divide the batter in half. Gently fold the blueberries into one half of the batter. Spoon the batter without the blueberries into the bottom third of each muffin cup. Top off with one third of batter containing blueberries. (One third off the cup remains empty for rising). Continue until all batter is used.
Bake for 20 - 25 minutes or until golden and the center springs back when gently pressed. Remove the muffins from the oven and set on a wire cooling rack for 10 - 20 minutes. Brush tops of each muffin with melted butter and sprinkle with coarse granulated sugar.
Makes 12 muffins
No comments:
Post a Comment