With school right around the corner, I have begun looking
for recipes that fit into the “thaw, grab and go” department. Naturally, my thoughts turned to
muffins.
There is nothing better than a warm muffin, slathered in
butter, to start off the morning! But
if you have a teenager, you’ve probably discovered that the time allotted for
breakfast in the morning is zero. Most
mornings, my son jumps in the shower, throws on some clothing, and runs out to
the school bus, hair still dripping wet!
The solution? Warm the
muffin, wrap it in a couple of napkins, and hand it off as your child runs out
the door! They’ll be the envy of
everyone on that school bus!
While most muffins are filled with lots of sugar and
butter, but with a little experimenting, you can produce a healthier
version. (Though a little sugar might
provide a much needed energy boost for a sleepy teenager!)
Jane’s blueberry muffins
¾
c. melted butter
1
½ c. brown sugar
3
large eggs
1
c. lemon yogurt
¼-½
c. milk
1
TB. vanilla
2
c. flour
½
c. quick cooking oats
1
tsp. cinnamon
2
tsp. baking powder
½
tsp. baking soda
½
tsp salt
2
c. frozen blueberries
Optional: Cinnamon, brown sugar, oats, and/or chopped
nuts
Preheat
the oven to 350 degrees.
Blend
the butter, brown sugar, yogurt, vanilla, ¼ c. milk, and eggs. Add all the dry ingredients. Let the mixture sit, about 10 minutes. If the mixture is too thick, add more milk
until the batter has a cake mix consistency.
Add the blueberries.
Add
cupcake liners to a muffin pan. Lightly
grease the alleys between the cups.
Spoon the batter into the liners until full. If desired, sprinkle with a topping consisting
of oats, brown sugar, cinnamon and/or nuts.
Bake
20-25 minutes, until the tops are golden brown, and a toothpick comes out
clean.
If
freezing, wrap each muffin in plastic wrap and store in the freezer in a
freezer storage bag or container. To
thaw in the microwave, cut the muffin in half, and spread each half with
butter. Microwave for approximately 15
seconds, until the butter is melted.
(Note: Let the muffin absorb the butter before wrapping the muffin “to go.”)
Jane’s blueberry muffins, deconstructed
¾
c. melted butter
>Fat alert: Butter is fat. If fat is a dietary concern, substitute 1/3 cup of applesauce or prune puree, or ¾ cup of pureed white navy beans.
>Health alert: Butter is a dairy product. If dairy products are a dietary concern, an equal amount of margarine, shortening, or vegetable oil may be used.
>Ingredient alert: Butter not only adds flavor, it also adds texture. For this recipe, while white navy bean puree created the best cake-like texture. Vegetable oil created a more dense, flatter texture.
1
½ c. brown sugar
>Health alert: If sugar is a concern, a comparable amount of sugar substitute, or honey, may be used.
>Ingredient alert: The use of a sugar substitute will affect the texture of the muffins. Substituting only half of the sugar, or reducing the amount of sugar, brings the best result.
3 large eggs
>Health alert: If whole eggs are a concern, 6 egg whites or a comparable amount of egg substitute may be used.
>Ingredient alert: Use of an egg substitute may result in a more dense and flatter muffin. However, whipping the egg whites before adding them to the batter will create a lighter texture.
1
c. lemon yogurt
>Fat alert: Yogurt can be high in fat. If fat is a concern, check the labels carefully. A lemon-flavored Greek Yogurt may be the best choice.
>Ingredient alert: Fat and sugar seem to be a trade-off with yogurt. “Light” can mean low-fat, but high in sugar. “Sugar-free” can mean low in sugar, but high in fat. Sometimes, the best choice is Greek yogurt. Check the labels carefully.
¼-½
c. milk
>Fat alert: Milk is high in fat. A low-fat milk or water may be substituted.
1
TB. vanilla
2 c. all-purpose or cake flour
>Health alert: If white flour is a dietary concern, an almond, hazelnut, bran, whole wheat, whole grain, white bean, or gluten free flour may be used.
>Ingredient alert: Almond and hazelnut flours are made from ground nuts. If nuts, or fat, are a dietary or allergy concern, they should be avoided.
>Ingredient alert: Bran, whole wheat, or whole grain flour can create a more dense texture. It may be necessary to thin the batter with additional milk or water.
½
c. quick cooking oats
>Health alert: The oats in the recipe are intended to increase the amount of fiber. If oats present a dietary concern, any flour, or ground or crushed flax seed, bran, or rice product may be used.
1
tsp. cinnamon
2
tsp. baking powder
½
tsp. baking soda
½
tsp salt
2
c. frozen blueberries
Optional: Cinnamon, brown sugar, oats, and/or chopped
nuts
(Follow
the instructions above.)
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