Monday, April 12, 2010

Healthy Blueberry Muffins


ok, ok... I know I have posted these already but they are so good! People at work raved about them and I can't seem to keep them around. So take this post as a recommendation to make these muffins... stat!

4/30/2010 update: I am reposting this with the recipe because silly me should have in the first place and now someone has asked :) I made these yet again last night for Honey's patient appreciation day this morning. This time I used egg replacer and added walnuts... fantastic!


Need:
Egg replacer and soy milk for 2 eggs (that's 4tsp egg replacer and 4 Tablespoons soy milk)
1 3/4 cup all-purpose flour
1/4 cup oat bran
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup Earth Balance 'butter'
1/3 cup granulated sugar
1/3 cup packed light-brown sugar
2 ripe bananas, mashed
1/3 cup soy milk
1 teaspoon pure vanilla extract (please use the real kind... it really makes a difference; and this is coming from a gal who used to always use imitation)
2 cups frozen blueberries

Do:
Preheat oven to 375 degrees and put liners in your muffin tins. Next time I'll make my own liners but it was 6:15 am and I was on a bit of a crunch :)

In a small bowl, beat with a fork ( :) ) the egg replacer and 4 Tbsp soy milk, set aside.

In a bowl, whisk together flour, oat bran, baking soda, and salt.

In another bowl, or your Kitchen Aid (best thing ever) beat the 'butter' and sugars until smooth. Add egg replacer mixture and continuing to beat.

When smooth, add milk and vanilla.

In another bowl, mash the bananas with a fork (end up with about 3/4 cup)

Kitchen Aid on low (or your hand) alternately add flour mix and banana mix to your main butter mix. Make sure to start and end with the flour mixture and only mix until just combined.

Fold in frozen blueberries. Note: if you're using a Kitchen Aid, now is the time I go manual... I use a spatula to fold in the blueberries.

Spoon the batter into the lined muffin tins, going all the way to the top of each one.

Bake for 25 minutes, then check with a toothpick. If it comes out clean, you're done; otherwise bake for another couple minutes until your toothpick comes out clean.

Once done, take out of oven and let them cool for about 10 minutes in the pan; then let them finish cooling on a cooling rack.

Serve:
Slice down the middle and add some Earth Balance, top with whatever tickles your fancy or just shove the whole thing in your mouth!

Enjoy!

Blueberry

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