Here was a healthy breakfast option for the LFTHW participants. These muffins were a hit. It’s an easy, tasty option for muffins at a gathering.
First off, I only serve enough for 1 portion. No seconds.
Next, I took what seemed like an already healthy recipe from “Healthy Living” and revamped even more.
I substituted 1/2 of the all-purpose flour with oats that I pulverized in the chopper, making my own oat flour.
I omitted the 1 Tbsp of granulated sugar ( i chose this because the recipe called for jam in the middle)
I did not use the oil that was called for in the recipe.
I also used the Chobani substitution chart provided to the LFTHW class and traded the 1c of Buttermilk with 1/4 of “homemade” sour milk (1/4c of milk with 1Tbsp of lemon juice) and 3/4 cup of Chobani yogurt.
I also chose Cherry Preserves (that’s what I could find at the tme) instead of jam.
Here’s the recipe:
1 1/4 cups whole-wheat flour
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/2 cup packed light brown sugar
1 cup buttermilk, (see Tip)
1/4 cup orange juice
1/4 cup canola oil
1 teaspoon vanilla extract
1/3 cup blackberry, blueberry, raspberry or cherry jam
1/4 teaspoon almond extract
1/2 cup sliced almonds
1 tablespoon granulated sugar
- Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
- Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl.
- Whisk eggs and brown sugar in a medium bowl until smooth. Add buttermilk, orange juice, oil and vanilla; whisk to blend. Add to the dry ingredients and mix with a rubber spatula just until moistened.
- Scoop half the batter into the prepared pan. Mix jam and almond extract; drop a generous teaspoonful into the center of each muffin. Spoon on the remaining batter, filling each muffin cup completely. Sprinkle with almonds, then sugar.
- Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly before serving.
Tips & Notes
- Tip: You can use buttermilk powder in place of fresh buttermilk. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
Per muffin: 229 calories; 8 g fat ( 1 g sat , 4 g mono ); 36 mg cholesterol; 33 g carbohydrates; 6 g protein; 2 g fiber; 182 mg sodium; 77 mg potassium.
Carbohydrate Servings: 2
Exchanges: 2 starch, 1 fat