Thank you so much for visiting my blog. This is a story about 1 girl and her journey to make herself and her family healthy spiritually, mentally and physically. Throughout my journey I have successes and "learning opportunities". I share them all here - the good, the bad and the ugly. As I grow and learn, I will share it here.

Sunday, March 11, 2012

Whole Wheat Muffins

Daniel woke up this morning and one of the first things he said was "BLUEBERRY MUFFINS!"  If you have ever heard Daniel get excited - you know how loud it was and he had not left the bed.  Then he ate one.  Let me just say this is a MAJOR hit with him. 

Jon said they were really good, but that the blueberries were not good for his stomach (this is typical for his reflux and fruit).  We agreed to try apples/ applesause or banana next time - they do not bother him. 

Scott and I both love them also.

For breakfast this morning, I made 1/2 cup egg whites (with my olive oil), strawberries and a blueberry muffin - for a 6 point plus breakfast with 2 fruit servings and my healthy oil already taken care of for today.   




Whole Wheat Muffins

Ingredients
  • 1 1/2 cups whole-wheat flour (I used white whole-wheat flour)
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 2 eggs
  • 2 tablespoons honey
  • 1 teaspoon pure vanilla extract
  • 1/4 cup oil (I used olive oil)
  • 3/4 cup orange juice or apple juice
  • About 1 cup of total filling (berries, fruit, nuts, etc. – see below for details)
  • Muffin/Cupcake liners (original recipe call for these - I just sprayed with Pam)

Directions

Heat oven to 400 degrees F. In a large bowl with a fork or whisk mix the flour, salt, baking powder, cinnamon and nutmeg. Make a well (hole) in the center of the flour mixture and pour in the eggs, honey, vanilla, oil and orange juice. Mix the dry and wet ingredients together – do not overmix. Now here is the fun part. If you are in a hurry just add 1 cup of blueberries, mashed up banana & nuts, or other filling of your choice. If you have 5 or 10 minutes extra (and some anxious helpers) do not add anything to the muffin batter before continuing with the next step.
Line a muffin pan with liners and fill 2/3 to 3/4 of the way full with batter. If you didn’t already add your filling, sprinkle 1 – 2 teaspoons of whatever you would like (from the list below or from your own creation) onto the top of each raw muffin in the pan. Then gently mix each one with a fork or spoon. Here are some options to consider for the fillings:
  • blueberries
  • diced strawberries
  • peeled and diced pears
  • applesauce
  • either diced or mashed up bananas and chopped walnuts
  • raisins and chopped pecans (I add an extra pinch of cinnamon to the muffins with this filling)
  • grated carrot and chopped walnuts
  • orange or lemon zest (only add 1/4 to 1/2 teaspoon of zest per individual muffin)
  • a mix of dried fruit bits
  • jelly
After the filling has been mixed into each muffin slide the tray into the warm oven and bake for 10 – 15 minutes or until a toothpick comes out clean. Serve warm or at room temperature and freeze some for a later date. Enjoy!

Yield: 12 muffins
Weight Watchers - 3 pp+ (depending on which ingredients you add - remember to add points for dried fruit, nuts or jelly.  Adding fresh fruit will not alter the points)

Recipe adapted from:  http://www.100daysofrealfood.com

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