I recently found this recipe and LOVE it! The first time I made them I made three batches and gave them away at work and to neighbors. I’ve made my own changes to it since I like adding my own touches. Maybe it’s the cajun in me that won’t let me follow a recipe! I’ll give you all the original recipe and then let you know what my changes were. :)
Makes 12 muffins
Muffin Ingredients:
3/4 cup whole wheat flour
3/4 cup all-purpose flour
1/2 cup toasted wheat germ (look in cereals)
2 tsp. baking powder
1/4 tsp. salt
2/3 cup brown sugar
3/4 cup 2% milk
1/4 cup vegetable oil
2 eggs, lightly beaten
1 tsp. vanilla extract
1 1/2 cup blueberries
For Topping:
2 Tbsp. toasted wheat germ
1 Tbsp. brown sugar
1/4 cup rolled oats
1. Preheat oven to 375 degrees F. Line a 12-cup muffin pan with paper liners and spray with non-stick cooking spray. In a bowl whisk together whole wheat flour, all-purpose flour, toasted wheat germ, baking powder, salt, and brown sugar. Make a well in the center of the bowl and add milk, vegetable oil, eggs, and vanilla extract. Gently mix until just combined. Fold in the blueberries.
2. Divide batter among muffin cups. For the topping combine those ingredients in a small bowl. Sprinkle topping over the tops of the muffins. Bake until a toothpick inserted in center comes out clean, 20 to 22 minutes. After removing the pan from the oven, let the muffins sit for 10 minutes. Transfer the muffins to a rack to cool completely.
Here is a list of nutritional values per serving if you follow the recipe: 196 calories; 1 g saturated fat; 5 g unsaturated fat; 36 mg cholesterol; 30 g carbs; 138 mg sodium; 5 g protein; 2 g fiber
I use powdered milk and Splenda brown sugar in the above recipe. The recipe calls for 2 % milk but the powdered milk I use if fat free. I haven’t compared the Splenda brown sugar to the regular brown sugar. Since I use half of what the recipe calls for (this is according to package directions), I’m sure it’s better for us!
Today I made the same muffins without blueberries. I added two mashed bananas and about 1/2 cup of pecan pieces. I put half of the batter into the muffin cups then added chocolate chips to the rest of the batter. Both came out really great!
I hope you all enjoy this recipe and I will be happy to share what I bake with those fortunate enough to live close enough to me who don’t bake. :)
Please let me know what you come up with to add to this recipe!
Instead of baking with fresh blueberries, try dehydrating blueberries at the peak of season THEN adding them to muffins and breads. Holds true with a variety of fruits. Fresh blueberries are way too juicy and make soggy muffins, especially after a day. Some people shake blueberries in flower before adding, but I find that they still go soggy. Or add dried blueberry powder or dried cranberry powder to muffins and breads for healthy antioxidants, vitamins, and minerals. My grocery and health food stores don't carry dried fruit powders, but I stumbled upon one place that manufacturers bulk raw materials for big companies. They have hundreds of different fruit and vegetable powders. The variety is really kind of amazing. There is everything under the sun. They are in Buffalo, NY and sell to the public by the kilo (=2.2 lbs). It is called Federal Laboratories. Their one kilo orders web page is: http://www.federalabs.com/one_kilo_pricing.htm . They carry everything from bulk blueberry skin powder to regular blueberry powder to raspberry, strawberry, pineapple, mango, etc. They even have every vegetable powder you can think of. The fruit and vegetable powders go nicely in smoothies for nutrition on the go and never go bad. They sent it to me double-bagged, and it has kept for over a year.
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