As I was preparing to post a recipe this morning I was inspired by a recent experience. Last night we ate out and as we were paying for our meal, the manager tried to pawn off their buy 3 get 3 free giant muffins to me appealing to the well-known mom debacle of having tween and teen boys at home for summer. I repetitively, yet politely, refrained my no. I know how bad they are for us. I know if I bake them myself they will be good for us and taste even better fresh from the oven. She was just doing her job. I will just do mine.
With my kids at home for summer break, they get really bored and hungry when I’m busy working. We have plenty of snacks on hand, yet they are not as filling as my homebaked goods. Sometimes I just need to bake up some muffins before it gets too hot, they are much more filling than any packaged snack we have. It gives me a bit of peace and quiet without ever having to think about duck tape as a solution.
When you purchase a blueberry muffin, as innocent as it looks, it could be over 500 calories. Boxed mixes are much lower in calories but don’t have real blueberries. Fresh baked whole grain muffins, bursting with blueberries and a hint of lemon essence are so wholesome and delicious. These muffins are a real treat, and so low in calories. They make a great snack or a nice on-the-go breakfast. Use different berries if you wish, just cut them into smaller pieces first.
Butter flavored cooking spray
2 cups whole wheat pastry flour
1½ tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
Zest of 1 lemon
½ cup granulated sugar
3 stevia packets
1 cup Greek yogurt
1/3 cup canola oil
1 large egg
¼ cup unsweetened almond milk
1½ cups fresh or frozen blueberries
Preheat oven to 400F. Spray a nonstick 12-cup muffin tin with cooking spray.
Whisk flour, baking powder, baking soda, salt, and lemon zest in medium mixing bowl. In a small bowl, whisk sugar, stevia, yogurt, oil, egg, and almond milk. Pour wet ingredients into dry ingredients and stir to combine with a rubber spatula, do not overmix. Fold in blueberries with a spatula.
With an ice-cream scoop, place one scoop of dough into each muffin well, divide the leftover dough and add to muffins. Bake for 18-20 minutes until golden brown and muffins spring back when touched.
Let rest for five minutes in the pan, run a knife around each muffin and twist the muffin to release then place on a cooling rack to finish cooling. Serve warm or at room temperature. Use or freeze within three days.
Want more recipes, download a copy of Food Done Right!
|Calories per Serving||187|