July 18, 2011

Breakfast Delight: Blueberry-Wheat Power Muffins

I am taking a break from my updates about eating in Italy because I've been cooking too many other things I want to share. But I'll be back with that, because boy have I got the best of recipes straight from the Amalfi Coast (think freshly made gnocchi in bright lemon-basil cream sauce, homemade vegetarian ravioli in pumpkin sauce, and delightful lemon cream desserts).

In the meantime I thought I'd share my daily breakfast. I recently started a new job and what I don't have time for is a sit-down bowl of cereal or oatmeal. What I do have time for is a deliciously soft, huge nugget of muffin. Healthy muffin that is. I can't imagine starting my day any other way.

These muffins are incredibly satisfying, and at the same time, extremely healthy. Healthy muffins can often turn out like dense, inedible hockey pucks... These are not so. They have a light, moist crumb, and a spongey texture laced with bursting and juicy fresh blueberries. Crunchy walnuts are the perfect hearty topping (no fattening sugar streusel here).

Plus, mine are baked in heart-shaped muffin molds, which brings just a little smile to my breakfast.

Oozing, fresh blueberries pop in every mouthful....

These muffins are made entirely from white-wheat flour, which I buy at Trader Joes, which is high in fiber and nutrients. Each muffin also contains barely any fat and is low in sugar, as the recipe uses two whole cups of yogurt for its sweet flavor and moisture. These are no-guilt muffins with all of a muffin's delights.

It's definitely a breakfast my day (and time crunch) can get behind.

Blueberry-Wheat Power Muffins:

2.5 cups white-wheat flour
1 cup quick cooking or instant oats
1/2 cup granulated sugar
1 T. baking powder
1 t. baking soda
1/4 t. salt
2 t. cinnamon
4 T. ground flaxseed (optional)
2 6-oz. containers vanilla non-or low-fat yogurt
1 6-oz. container blueberry non- or low-fat yogurt
1/2 cup reduced-fat milk
3 T. canola oil
2 t. vanilla extract
1 large egg
1.5 cups fresh blueberries
walnut pieces

Preheat the oven to 350 degrees. Place cupcake liners in cupcake tin and lightly spray with non-stick cooking spray. Sift together all dry ingredients in a large bowl. Make a well in the middle of the dry ingredients. In another bowl, whisk together all of the rest of the ingredients (wet), except blueberries and walnuts. Pour the wet mixture into the dry mixture well and mix lightly until barely incorporated. Gently fold in the blueberries.

Portion out tablespoons of mixture 3/4 of the way high in each cupcake tin. Lightly press walnut pieces on top of each muffin batter and bake until lightly golden and puffy, about 20 minutes. Cool on a wire rack 5 minutes, then carefully remove each muffin and cool completely on the rack.

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