Muffins are such delicious little treats, but can be so high in fat. I don't think there is anything wrong with indulging in something fattening once in a while. However, I love having baked goods on hand to take with me to work so that I can have a good breakfast whenever I get hungry. Since I do this so often, I like my breakfast treats to be filled with good-for-me ingredients, and to be on the lighter side. That is why I was so excited when I came across this very versatile muffin recipe that can be made with any berries (frozen or fresh) as well as the zest from a citrus fruit of your choice. I found this handy and reliable recipe over at Elly's blog, Elly Says Opa! These muffins came out very good, and I just love that you can try out different berries with different types of zest! I look forward to playing around with this recipe. I'm also sending this over to Joelen, hostess of the monthly blogging event, Tasty Tools. The challenge this month was to make something using the handy kitchen tool, the ice cream scooper. This tool definitely makes scooping muffin batter a cinch!
1 c. whole wheat flour
1/2 c. flour
1/2 t. baking soda
2 t. baking powder
1/2 t. salt
1 egg
1/2 c. sugar
1 t. vanilla
2 T. canola oil
1/4 c. unsweetened applesauce
1 t. citrus zest (I used lime zest)
2/3 cup lowfat buttermilk (I didn't have any, but you can just use milk & white vinegar)
1.5 cups berries of your choice, fresh or frozen (not thawed)
*This recipe makes 12 small muffins*
Preheat oven to 375 and lightly grease a muffin tin.
In a medium bowl, sift together the whole wheat and all purpose flours, baking powder, baking soda and salt. Set aside.
In a second bowl, beat the egg with the sugar until smooth. Mix in the vanilla, oil, zest, applesauce and buttermilk. Add the wet ingredients to the dry ingredients. Fold the berries into the mixture. Don't overmix the batter. Your muffins could become tough and the batter may start turning colors from overworking the batter.
Spoon the mixture into the muffin tin and bake for about 18-20 minutes, or until a toothpick inserted in the center comes out clean.
In a medium bowl, sift together the whole wheat and all purpose flours, baking powder, baking soda and salt. Set aside.
In a second bowl, beat the egg with the sugar until smooth. Mix in the vanilla, oil, zest, applesauce and buttermilk. Add the wet ingredients to the dry ingredients. Fold the berries into the mixture. Don't overmix the batter. Your muffins could become tough and the batter may start turning colors from overworking the batter.
Spoon the mixture into the muffin tin and bake for about 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Source: Elly Says Opa!
6 comments:
lime zest, eh? nice touch! i can truthfully say that i've never added lime zest to a muffin, and there's just no excuse for that! :)
Mmm I do enjoy a good muffin (as is probably quite obvious!), and these look delicious!
Those look wonderful! I love the addition of zest...yum!
Hi there again. :) I've passed along the E for Excellent Award to your blog!
I love raspberries & lime so these sound & look great :-)
I love raspberry muffins, never had them with lime though. I'll have to try this out!
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