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Posts Tagged ‘muffins’

Healthy Blueberry Muffins

Posted in Breakfast, Dessert, Healthy, Muffins/Cupcakes, Super-Easy, tagged , , , , , , on February 6, 2013 | 16 Comments »

healthy blueberry muffins 2

Can we talk about names for a minute?

I have a pet peeve. I know, my name is somewhat unusual. Okay, in the Orthodox Jewish world, Miriam is about as common of a name as you get, but in the general world, Miriam isn’t very common. It’s okay, I run with it.

But here’s the thing. Nobody can seem to get my name right. People call me at work, and I introduce myself as Miriam. “Did you say Maya?” I used to correct them, but I learned better. Just go with it. “That’s right. Mary Anne.” “Yes, I did say Maria.” I don’t bother, people don’t get it either way.

So the first part of my pet peeve is people who get my name wrong, then proceed to use it way too many times in the course of our conversation. “So Marilyn…and now Marilyn I am going to need…thank you so much Marilyn…” And the entire time I can’t really focus on what they are telling me, because I keep thinking I AM NOT MARILYN. Why yes, I do think in caps. 

But that’s the least of it. My real pet peeve is people who get my name wrong…in writing. Ok, I get it if you aren’t sure if I am a man or a woman if we’ve only communicated by email, so I can forgive the Mr. But I really can’t forgive calling my Mirium if we email back and forth multiple times per day, and my name is right there in my email signature! Also? I can’t really forgive the whole adding-an-e-to-my-last name thing. Seriously. Read my signature folks.

It’s simple: better to use no name than the wrong name. Who is with me?

Whew. Ok, there’s my rant. Now let’s talk muffins. These are delicious. And they have no sugar. Or white flour. And very little oil. And fruit. See? Healthy! And awesome.

So to recap: calling someone by the wrong name? Bad. These muffins? Good.

healthy blueberry muffins 3

Healthy Blueberry Muffins

Ingredients:

1/2 cup unsweetened apple sauce

1/4 cup agave syrup

1/4 cup canola oil

2 eggs

1 teaspoon vanilla

1 cup milk or soymilk (I use Soy Slender brand)

2 1/3 cups white whole wheat flour

1 teaspoon baking soda

1 teaspoon baking powder

6 packets of splenda (or 1/4 cup sugar or sugar substitute of your choice)

1 cup blueberries (straight from the freezer is fine; don’t let them defrost)

1 Tablespoon white whole wheat flour

Instructions:

Preheat oven to 350. Line a muffin pan with paper muffin liners.

In a large mixing bowl, whisk together the applesauce, agave syrup and oil until smooth. Add the eggs and vanilla, one at a time, whisking to combine after each addition. Add the milk and whisk until combined.

Add the flour, baking soda and baking powder to the bowl, and stir until combined. Do not overmix.

In a small bowl, combine the blueberries and flour. Stir gently into the muffin batter.

Spoon the mixture into the prepared muffin pans, filling the cups about 3/4′s full.

Bake at 350 for 20 minutes.

Enjoy!

healthy blueberry muffins

Thanks for stopping by! Hope my healthy recipes aren’t boring you too much! Purim goodies are on the way! – Miriam PS – you do not want to miss this week’s Ami – I have the four coolest recipes ever in it this week! 

 

 

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Healthy Muffin Recipes: Link

Posted in Dessert, Guest Post, Healthy, Muffins/Cupcakes, tagged , on January 5, 2012 | 2 Comments »

 

Are you looking to eat healthier, now that the Holidays are over? Check out my article on Joy Of Kosher for information on healthy baking, as well as three amazing healthy muffin recipes.

 

Enjoy!

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Healthy Orange Carrot Muffins

Posted in Dessert, Healthy, Muffins/Cupcakes, Super-Easy, tagged , , , , on September 11, 2011 | 9 Comments »

When I posted the recipe last week for my Healthy Chocolate muffins, I received a far better reception than I’d have dreamed. I mean, post some kind of decadent cookie recipe and you know people will like it, but it’s a surprise- albeit a pleasant one, to discover that people are so fond of delicious yet healthy recipes.

At work too, people loved my muffins. And why not? They are delicious, and they don’t make you want to avoid your scale.

So I decided to take those muffins and make some other versions. Why should chocolate get all the fun? Let’s invite some other flavors to the party!

I’m not sure why, but I’ve always been tempted by the non-dietetic carrot muffins I made for my family and friends. And so while I basked in the success of my delicious healthy muffins, I schemed and planned and developed these: Orange Carrot Muffins. Healthy, of course.

The texture on these in astonishingly light and airy (they’re whole wheat!) and the taste is phenomenal. But as you bite into a warm muffin, you will notice something else. The aroma of orange that emanates from this muffin is enough to seal the deal; these are just plain delicious.

Healthy Orange Carrot Muffins

Ingredients:

1/2 cup applesauce

1/4 cup canola oil

1/4 cup agave syrup

1/2 Tbsp vanilla extract

1 heaping tsp grated orange zest

1 cup vanilla flavored Soy Slender

3/4 cups finely grated carrots

2 eggs

2 1/4 cups (King Arthur’s) white whole wheat flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

9 packets of splenda (to taste, if you like it less sweet or more sweet you can adjust it)

Instructions:

Preheat oven to 350 degrees. Line a muffin pan with paper muffin liners.

In an electric mixer, or with a wire whisk, mix together the first 8 ingredients until well blended.

In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and splenda. Gently mix the dry ingredients in to the wet mixture. Stir until just incorporated.

Spoon batter into 12 prepared muffin liners, filling all the way to the top. Bake at 350 for 18 minutes.

Yields: 12 muffins

Enjoy!

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Honestly Healthy Double Chocolate Chip Muffins

Posted in Chocolate, Dessert, Healthy, Muffins/Cupcakes, Super-Easy, tagged , , , on August 28, 2011 | 27 Comments »

I’ve been baking for years now, but have never tasted any of my baked goods. Until Thursday.

Yep, you read that right. Tray after tray of mouthwatering cookies coming out of the oven, fresh hot aromatic garlic bread, delicious potato knishes…and I don’t taste it. I enjoy them through the enjoyment of my family and friends, but not on my own. It’s kind of sad, really, but I have been dieting longer than I have been baking.

Occasionally, even a hard core dieter needs a dessert, and that’s when I would turn to my local bakery. They sell whole wheat, sugar free, low fat muffins that are… well, ok. Barely. I didn’t buy them often, so I wasn’t all that concerned. Until last week, when I went to buy one and discovered they had raised the price. It was only by a quarter, but that 25 cents was enough to remind me why I don’t like their muffins to begin with.

That was the last straw. I walked out of the bakery and went home to bake my own healthy muffins. After searching the internet for a proper 100% whole wheat, 100% sugar free and honestly low fat muffin recipe, I came up empty. And, being the intrepid baker that I am, I set out to make my own.

Did I mention it was 12:30 AM? Did I mention I was capping off two of the most long and stressful weeks I had ever encountered? Did I mention that I had barely slept the night before? Well, now I did. Yeah, I am insane. But I wanted muffins. And once the idea popped into my head, I knew it couldn’t leave until I knew whether or not it would work.

It did. In the most gorgeously delicious way possible.

If you are trying to shed a couple of pounds, give these muffins a whirl- you’ll thank me later.

Ingredients:

1/2 cup unsweetened applesauce

1/4 cup (that’s it!) canola oil

1/4 cup agave syrup

2 eggs

1/2 Tbsp vanilla extract

1 cup chocolate flavored Soy Slender soy milk (or skim milk)

1 3/4 cups whole wheat flour

2/3 cup unsweetened cocoa powder

18 packets splenda (or the equivilant of 3/4 cup sugar substitutes such as xylitol or truvia)

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 cup sugar-free chocolate chips, plus extra for sprinkling on top

Directions:

Preheat oven to 350. Line a muffin pan with paper muffin liners.

Mix together the applesauce, oil, agave, eggs, vanilla and skim milk/soy milk until well blended. In a small bowl, mix together the flour, cocoa, splenda, baking powder, baking soda and salt. Stir into liquids just enough to incorporate all ingredients. Gently fold in chocolate chips.

Fill muffin cups until the top. Sprinkle some chocolate chips over the muffins. Bake at 350 for 15 minutes.

Best served warm- but try not to eat all 12 straight out of the oven! Stick the leftovers in the freezer and pop them in the microwave to warm up for a quick, last minute treat.

Enjoy!

(Slightly based on this recipe by Erin, adapted from The Kitchenarian)

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World’s Best Blueberry Crumb Muffins

Posted in Dessert, Muffins/Cupcakes, tagged , , on August 14, 2011 | 5 Comments »

Last summer I took my two nieces (then 2 and 4) blueberry picking. They had an amazing time, and amazingly learned to tell the difference between a blueberry that was ripe and one that wasn’t.
One problem: they enjoyed themselves so much that I didn’t have the heart to stop them once we had we had enough berries. So they kept picking until we finally drove off with about two thousand pounds of fresh blueberries. (Slight exaggeration. Slight.)
We got home and I came up with a great way to use up some of the surplus: “Who wants to bake blueberry muffins?”
And so we did. And even the blueberry-muffin-haters among us loved them. I made a triple recipe, thinking I’d freeze a bunch. That wasn’t necessary; they were gone in a day.
You might have a blueberry muffin recipe you love, but I promise you- you will NOT regret trying these amazing muffins! The delicious cinnamon-y topping gives them this irresistible appeal, and the amazing texture makes them absolutely unforgettable.
Recipe adapted from Allrecipes.com. Scroll down for non-dairy adaptation
Ingredients:
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries or 1 cup frozen blueberries plus 1 Tbsp flour
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 stick butter or margarine, cubed
1 1/2 teaspoons ground cinnamon
Instructions:
Preheat oven to 400 degrees. Line a muffin pan.
In a large mixing bowl, mix the first four ingredients. Pour the oil into a 1-cup measuring cup. Add the egg to the cup, then add milk until the top. ; Pour into flour mixture and stir to combine. Gently fold in the blueberries. (If using frozen, toss the blueberries with a tablespoon of flour to help keep the color from spreading too much.) The batter will be very thick, closer to a dough. Fill muffin cups right to the top.
Combine topping ingredients until they form coarse crumbs. Cover the tops of the muffins with crumbs. Bake for 20-24 minutes.
For non-dairy muffins: sub the milk with non-dairy whip topping, not soy milk, to preserve the richness and texture of the muffin.
Yields about 10 muffins, but I always double this recipe.

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