HOWDY
friends. I’m lovin’ the cooler weather this weekend, how ‘bout y’all!
I had some fresh blueberries in the fridge that really needed to be used, so I
decided to look through some of my cookbooks for a quick & easy new recipe
to try.
I
found one in an old cookbook (copyright 1985) called MUFFINS, Nut breads
and More by Barbara Kanerva Kyte & Katherine Hayes Greenberg. The
book was published as A Nitty Gritty
Cookbook by Bristol Publishing Enterprises, Inc. I had trouble
locating the publishing company online to get permission to print the recipe,
so I hope this will give them proper credit. The recipe was listed as Wholesome Sweet
Muffins on pgs. 39-40.
I
made few of my usual adaptations to their original recipe, so the version I’m
posting is mine (with notes referring to the original). The basic recipe
in the cookbook is for a plain muffin (pg. 39), but includes ideas for several
variations (including the addition of blueberries) on pg. 40. The one
they recommended was for Jam Muffins which took the basic batter and added a
tsp. of jam on top of each muffin (or layered in the middle of each muffin)
before baking. That sounds pretty good too, so I may just try that one
day as well.
Anyway…on
to the recipe…
Quick & Easy Blueberry Muffins
Ingredients:
1
cup all-purpose flour
3/4
cup whole wheat flour (or you could just use a
total of 1-3/4 cups all-purpose flour)
2-1/2
tsp. sodium
free baking powder (or regular baking
powder, as in the original recipe)
1/4
tsp. salt (the original recipe called for 1/2
tsp.)
1
cup fresh blueberries (you can also use frozen,
just rinse & drain them first)
3/4
cup fat free (skim) milk (the original recipe
called for whole milk)
1/4
cup egg substitute (or 1 egg)
1/3
cup oil
1
tsp. fresh lemon zest (one of the recommended
variations)
1/2
cup Whey
Low Type D (or regular sugar, like the
original recipe called for)
(NOTE: The original recipe also suggested using 1/2 cup
honey in place of the sugar…however, if you do that, you will need to reduce
the amount of milk to 1/2 cup.)
Topping:
(optional - I always keep some of this on hand…it adds a great
touch to all kinds of things!)
1
tsp. freshly grated lemon peel (you can use
dried too…whenever I grate fresh, I let the extra dry, and then keep it
stored in my spice cabinet)
1
Tbsp. Sugar in the Raw (or any coarse/Turbinado
sugar)
Directions:
Preheat
your oven to 400°F, and spray a muffin pan with your favorite cooking spray. (The original recipe recommended using paper
liners.)
Whisk
together flours, baking powder & salt in a large mixing bowl. Add
blueberries, and gently toss to coat with flour mixture.
In
a separate bowl, mix milk, egg substitute, oil & Whey Low. Mix well,
and stir into dry ingredients until just moistened. (Be gentle, so you don’t mush up the blueberries.)
Let
stand for one to two minutes, and then fill muffin pan, each cup should be
about 2/3 full. (My large cookie scoop
portioned this just right to make 12 muffins.)
Add
a generous sprinkle of the topping onto each muffin, and bake 15 to 20 minutes
or until golden brown.
ENJOY!!
VARIATIONS recommended to go with the original recipe
included 1/2 cup chopped walnuts, 1/2 cup raisins, 1/2 cup grated, peeled
apple, 1 tsp grated orange or lemon rind, 1 tsp jam (per muffin - as described
above), 1 slice of banana layered in the middle of each muffin, or a basic
streusel topping (recipe not included…feel free
to use your own favorite).
These
muffins came together very quickly, and took less than 30 minutes
to make from beginning to end. I really think the topping added a great
finish.
If
you’re looking for something fast, easy and delicious for breakfast…this is it!
Let me know if you try it…I’d love to hear which variations you decided on.
Have
a GREAT week!
Blessings,
--Faithy