Saturday, October 11, 2008
Tonight I made 2 versions of Blueberry Muffins!!!
The Family could not tell the "healthy version" from the self-rising white flour version!!! I call that success! To those of you that don't know me extremely well, I like using oat flour and sometimes whole wheat flour to increase the "carb value" of my breads. It relieves me of some of the angst of eating what I love...pancakes, waffles, muffins, ect...you get the idea?!?!?! It does not always turn out well. Tonight I was excited to work on this favorite muffin of mine!
This recipe came to me from a dear friend, Mrs. Becky Coffey. She made them for a bridal shower that I hosted a few years ago. From this recipe, I learned, that nutmeg and blueberries were created for one another!
For those of you that don't care, and you want the wonderfully fattening muffin recipe in its original form: Here it is in black and white....the revisions will be in red.
2 eggs, beaten
1 cup sugar (1/2 cup sugar and 1/2 TBS stevia)
Beat the sugar and eggs together.
1/2 cup cooking oil
1 tsp. vanilla
Add to the egg and sugar mixture. Beat well.
Combine dry ingredients.
2 cups self rising flour (1 cup self-rising flour and 1 cup oat flour, 1/4 tsp. soda, 1/2 tsp. baking powder and 1/4 tsp. salt)
1 tsp. nutmeg
Fold the dry ingredients into the wet mixture.
1 cup sour cream ( 1 cup low-fat plain yogurt)
Add the sour cream to the muffin batter.
Add 1 cup of blueberries................................
right before scooping batter into Demarle mini-muffin tray or you can use a greased traditional mini muffin pans. I just have 2 objections to the "greased traditional pans": 1. it is too tedious and 2. I said "grease" doesn't that scream yuck!
Bake at 400 degrees F for 15-20 minutes or until lightly browned.
I do encourage you to try this recipe, even if you do not yet have any demarle cookware. It is worth the effort to grease your mini muffin tins! I promise you!!!