Muffins are the ultimate quick breakfast or snack, and the healthier they are, the better for you. I’ve been experimenting with converting some of my older muffin recipes into ones that have healthier ingredients in them. These are not the kind of muffins that could be a dessert or sweet snack. These are great for breakfast because they will provide the energy you need to get going and will keep you satisfied until lunchtime.
For this recipe I used half whole wheat flour along with regular all-purpose flour, and added whole-grain oats. Quick oats could be used, but I like the rough texture and fiber that whole oats provide. I also took out granulated sugar, and substituted brown sugar instead, making the muffins less sweet, but just sweet enough. There is very little fat in this recipe since I used fat-free milk, and left in only 3 tablespoons of butter. Add in some spices that can be apple pie spice, or pumpkin pie spice, or just plain cinnamon and nutmeg to make these muffins your own. I like a little something on my muffin tops (not the ones at my waist 🙂 ) so I sprinkled a little sugar on them before baking, giving the tops a little sparkle and crunch.
These muffins bake up nice and high, and they are easy, nutritious and delicious. They freeze very well so one or two will be readily available to defrost and reheat in the microwave whenever you want one. To freeze muffins, let cool completely, then place desired quantity on a baking sheet and freeze individually before transferring to a zip-lock freezer bag.
WHOLE GRAIN BLUEBERRY SPICE MUFFINS
Yield: Makes 16 muffins
- 2 cups flour (I used 1cup all-purpose, and 1 cup whole wheat.)
- 1 cup rolled oats
- 1 cup brown sugar, packed
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon apple pie spice (or pumpkin pie spice)
- 1 cup fat free milk
- 3 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1 large egg, slightly beaten
- 1 1/2 cups frozen blueberries (keep frozen until ready to use)
- cooking spray
- 1/4 cup granulated sugar
1. Preheat the oven to 400*F. Grease or paper-line 16 muffin cups.
2. In a large bowl combine all dry ingredients. ( flour through pie spice)
3. In a separate smaller bowl or measuring cup, whisk together wet ingredients. ( milk through egg)
4. Combine wet ingredients with dry, stirring only enough to incorporate. Fold in the blueberries.
5. Divide batter evenly between 16 muffin cups. Sprinkle tops of batter with granulated sugar.
6. Bake at 400*F. for 16 – 18 minutes, till tops spring back when touched. Cool on a wire rack.
SOURCE: Carolyn’s Originals
Delicious and interesting recipe muffins recipe! 🙂
These sound great Carolyn, thanks! You mentioned cutting the butter content and that reminded me of a trick – used originally during Corn-On-The-Cob Season – but these days whenever I can: ) which maintains the original fat measurement of a recipe but substitutes one half of the butter/shortening/lard, etc with a “good” oil like coconut or olive oil, so you still get all of that lovely butter flavour, but it’s guilt free: )
Oh, and that corn-on-the-cob app? Half melted butter cut with half olive oil gives all the butter flavour, balanced with all the good Omegas of olive oil PLUS, using a pastry or barbecue sauce brush for serving, cuts down on mess and waste: )
Thanks for another great one: )
P.S. Did you know that your body needs fats & oils to form new nerve and brain tissue?
Deb–I did know that, but I had forgotten. My nerves are shot and my brain is not doing too well either, it must be because of all the fat I’ve been cutting out of my recipes 🙂 Thanks for the tip!