Sunday, June 24, 2012

A friend reminded me that I haven't been using my blog and that she has to find the condensed version on my Facebook page now. Here I am with the full version of my life again, starting with a recipe that has been requested. This is a healthy version of this timeless muffin, with an optional, not-so-nutricious topping!

A Healthier Blueberry-Lemon Muffin

1 cup all-purpose flour
1/2 cup whole-wheat flour
1/2 cup flax meal
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 snackpack applesauce
1 egg
1/2 cup sugar
1/4 cup canola oil
2 tsp. lemon zest
1/4 cup skim milk mixed with 1/2 cup vanilla flavored greek yogurt
1 1/2 cup fresh blueberries (i also used strawberries) coated with 1 tbsp flour

Optional Topping

1/4 cup butter
juice of half a lemon
1/2 cup of sugar


Preheat oven to 375 degrees. Spray muffin pan.  In a small bowl mix together both flours, flax meal, baking powder and soda and salt.
In a larger bowl whisk together applesauce, egg, sugar, canola oil, lemon zest and milk/yogurt mixture.  Mix in the dry ingredients into the wet. Fold in Blueberries, pour into muffin pan and bake 20 minutes. Let cool for 10 minutes. Combine butter and lemon juice and brush on still warm muffin tops. Dip in sugar.

     I know you'll enjoy these! Later Days!!


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