Since I’ve been on this baking kick and Bryan kept telling me (hint, hint) how much he loves muffins, I found myself being little miss Betty Crocker this morning and whipping up some fresh whole wheat blueberry muffins. They turned out pretty yummy and are a healthier version of the crap you might find in Starbucks. We also used a silicone muffin tray for the first time, it made everything so much easier. If you’ve never tried baking with silicone, it’s definitely time to start- you won’t be sorry.
Ingredients:
1 cup soy milk
2 tbsps butter
1 tbsp applesauce
1tbsp peanut butter
1 egg
2 cups whole wheat flour
1/3 cup plus 2 tbsp sugar
1/2 tsp salt
3 tsps baking powder
2 cup fresh (or dried) blueberries
2 tsps grated lemon
1tsp cinnamon (or cardamom)
Mix soy milk, butter, egg, applesauce in a medium bowl. Add combined whole wheat flour, 1/3 cup sugar, baking powder, and salt mixing just until dry ingredients are moistened. Mix in peanut butter. Mix in blueberries and grated lemon.
Spoon batter into 12 greased muffin cups; sprinkle with remaining 2 tbsps sugar and cinnamon. Bake at 400 degrees until muffins are browned and toothpick inserted in centers of muffins comes out clean, 20-25 minutes. Remove from pans and let cool.
{ 2 comments… read them below or add one }
This muffin recipe looks really good. I often make homemade muffins and they’re always better than store-bought. I especially think the bit of lemon zest is a good idea here.
As for the silicone baking pans, I know people rave about them, but they still kinda freak me out. Maybe some day I’ll try one.
Hi, cool post. I have been wondering about this topic,so thanks for writing.