Wednesday, January 14, 2009

As healthy as it gets... super "healthy" muffins

I was trying to redeem myself. You see, I've been on a very long weight watcher's journey and never really was the good student. i cannot eat low fat sour cream and i bake with real butter and sugar. Recently, I ate like there is no tomorrow with back to back baking and parties- i am used to having baked things at my disposal; I got the munchies.

So here it is. I made some very wholesome muffins. And i hope you don't dismiss this as another piece of pressed particle board-baked-thing. This is really not bad. I have to say though, the muffins are filling and die hard healthy. If you are willing to take it to another level, you could substitute apple sauce/puree in place of oil/butter.

I've omitted the walnuts. I personally don't like soggy nuts, but may sprinkle some on top next time.

Blueberry-Walnut, Wheat germ Muffins.

Adapted from Delicious Living

1 cup unbleached all-purpose flour
1/2 cup whole-wheat flour
1 cup wheat germ
1/4 cup ground flax seeds
2 teaspoons baking powder
1 teaspoon salt
1/2 cup finely chopped walnuts (Jeni skipped)
1 egg, well beaten
1/4 cup canola oil (or butter, or apple sauce)
1/4 cup honey
1/4 cup molasses
1 cup nonfat milk (lowfat in my house)
1 teaspoon vanilla extract
1 cup fresh blueberries or frozen wild blueberries

1. Preheat oven to 400°. In a large bowl, combine flours, wheat germ, baking powder, and salt. Stir in walnuts. In a medium bowl, beat together egg, oil, honey, and molasses. Beat in milk and vanilla extract. Add liquid ingredients to dry, stirring just until mixed. Gently fold in blueberries with a sturdy spatula.
2. Line muffin cups with paper liners, and divide batter among cups. Bake for 18–20 minutes, or until a toothpick inserted into center comes out clean and tops are lightly browned. Remove from oven and let cool for a few minutes before turning out of muffin tin onto a cooking rack.

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