HEALTHY BLUEBERRY MUFFINS
These healthy blueberry muffins are golden, fluffy, moist and delicious! No one will guess this recipe is made with 100% whole wheat flour and naturally sweetened with honey or maple syrup. Recipe yields 12 muffins.
Provided by Cookie and Kate
Categories Muffin
Time 35m
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter, coconut oil or cooking spray (my pan is non-stick and doesn't require any grease).
- In a large mixing bowl, combine 1 3/4 cups of the flour with the baking powder, baking soda, salt and cinnamon. Mix them together with a whisk.
- In a medium mixing bowl, combine the oil and honey or maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt and vanilla. Mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)
- Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). In a small bowl, toss the blueberries with the remaining 1 teaspoon flour (this helps prevent the blueberries from sinking to the bottom). Gently fold the blueberries into the batter. The mixture will be thick, but don't worry.
- Divide the batter evenly between the 12 muffin cups (I used an ice cream scoop with a wire level, which worked perfectly). Sprinkle the tops of the muffins with turbinado sugar. Bake the muffins for 16 to 19 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. If you have leftover muffins, store them, covered, at room temperature for 2 days, or in the refrigerator for up to 5 days. Freeze leftover muffins for up to 3 months.
Nutrition Facts : ServingSize 1 muffin, Calories 197 calories, Sugar 14.9 g, Sodium 160.9 mg, Fat 7.6 g, SaturatedFat 5.6 g, TransFat 0 g, Carbohydrate 28.5 g, Fiber 2.2 g, Protein 5.4 g, Cholesterol 32.9 mg
LOW FAT HEALTHY MIXED BERRY MUFFINS
Make and share this Low Fat Healthy Mixed Berry Muffins recipe from Food.com.
Provided by Wendys Kitchen
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 180°C.
- Prepare muffin tin.
- Sift flours and spice. Stir in sugar.
- Make well in centre.
- Place buttermilk, yoghurt, eggs and oil in large jug. Mix well.
- Pour into flour mixture, stir with wooden spoon until just combined.
- Spoon into muffin pan and bake for 20 minutes.
Nutrition Facts : Calories 154.1, Fat 3.5, SaturatedFat 0.8, Cholesterol 32.4, Sodium 242.7, Carbohydrate 26.8, Fiber 0.4, Sugar 15.1, Protein 3.8
CHUBBY HUBBY BARS
My husband loves Ben & Jerry's Chubby Hubby Ice Cream, this is a bar cookie that has many of the qualities of that ice cream. I adapted some of my favorite cookie recipes into these bars.
Provided by Ezri_B
Categories Bar Cookie
Time 45m
Yield 12-16 bars, 12-16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F Foil line and spray a 9X13" pan with cooking spray.
- In a bowl, whisk the flour, baking soda and salt. Using a mixer, beat the butter and both sugars at medium speed until light and fluffy. Beat in the eggs and the vanilla extract. On low speed, beat in the dry ingredients just until incorporated. Stir in the peanut butter chips, chocolate chips and pretzel pieces.
- Spread the batter evenly in the pan and press it down evenly with a spatula. Sprinkle extra peanut butter chips and chocolate chips. Sprinkle remaining pretzel bits.
- Bake for 30 minutes, until golden brown. Cool Completely
- Lift bars out of the pan using foil. Place on a cutting board. Cut even squares.
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