Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Thursday, August 02, 2012
{184} blueberry muffins
i am making these muffins all the time now. every time i make them, i adjust the recipe and incorporate some other healthy alternative. i used to use butter, now i use vegan margarine (yay! no dairy!). i don't use any sugar, just applesauce. i use coconut flour instead of regular flour. they are SO good. i eat two every morning for breakfast for a total of 200 calories. yum yum. so, whilst making them i decided to quickly use some leftover blueberries and spell out my name. as you can see on the baked product, it didn't really stand out as well as i'd hoped!
Tuesday, June 19, 2012
super {healthy} muffins
yesterday i made super healthy muffins. they taste healthy--not very sugary--but i love them. and, it was a total bonus getting to use my pyrex mixing bowls. great food and lovely pyrex rocks. oh, and then i ate my muffin on butterfly gold corelle pyrex compatible plates!
ingredients:
1/2 cup coconut flour
1 1/2 cups whole wheat flour
2 cups mixed frozen berries (i use blueberries, blackberries and raspberries)
1 cup soymilk
1/2 cup fat-free liquid egg substitute
4 tbsp. light whipped butter or light buttery spread, room temperature
1 single-serving container of applesauce (i use apple-cinnamon flavour)
3 tsp. baking powder
1 tsp. vanilla extract
1/2 tsp. salt
Directions:
Preheat oven to 400 degrees. In a mixing bowl, combine flour, Splenda, brown sugar, baking powder, and salt. Mix well.
In a separate, large mixing bowl, combine soymilk, egg substitute, butter, applesauce, and vanilla extract. Using an electric mixer or a whisk, mix until thoroughly blended. (Don't worry if butter bits do not break up completely.)
Add dry ingredients from the first mixing bowl to the mixture in the large one. Mix until completely blended. Then fold in the berries. Line a 12-cup muffin pan with baking liners or spray with nonstick spray. Evenly distribute batter among the 12 cups. Place in the oven and bake for about 25 minutes, until a toothpick inserted into the center of a muffin comes out clean. MAKES 12 SERVINGS
(slightly adapted from this hungry-girl.com recipe--i doubled it, omitted the sugar and used mixed berries)
ingredients:
1/2 cup coconut flour
1 1/2 cups whole wheat flour
2 cups mixed frozen berries (i use blueberries, blackberries and raspberries)
1 cup soymilk
1/2 cup fat-free liquid egg substitute
4 tbsp. light whipped butter or light buttery spread, room temperature
1 single-serving container of applesauce (i use apple-cinnamon flavour)
3 tsp. baking powder
1 tsp. vanilla extract
1/2 tsp. salt
Directions:
Preheat oven to 400 degrees. In a mixing bowl, combine flour, Splenda, brown sugar, baking powder, and salt. Mix well.
In a separate, large mixing bowl, combine soymilk, egg substitute, butter, applesauce, and vanilla extract. Using an electric mixer or a whisk, mix until thoroughly blended. (Don't worry if butter bits do not break up completely.)
Add dry ingredients from the first mixing bowl to the mixture in the large one. Mix until completely blended. Then fold in the berries. Line a 12-cup muffin pan with baking liners or spray with nonstick spray. Evenly distribute batter among the 12 cups. Place in the oven and bake for about 25 minutes, until a toothpick inserted into the center of a muffin comes out clean. MAKES 12 SERVINGS
(slightly adapted from this hungry-girl.com recipe--i doubled it, omitted the sugar and used mixed berries)
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