FLFLS Blueberry MuffinSubmitted by: MAYFIELD0801
IntroductionThis recipe is from my Food Lovers Program, when I first made them I didn't all the correct ingredients (the healthy ones) but I made them with the stuff I had on hand, and they were really good. I almost have everything I need to make another batch the way the recipe says. This recipe is from my Food Lovers Program, when I first made them I didn't all the correct ingredients (the healthy ones) but I made them with the stuff I had on hand, and they were really good. I almost have everything I need to make another batch the way the recipe says.
1/4 c. Organic Brown Rice syrup
3/4 c. Organic Evaporated Cane Juice
3 T. Smart balance butter
3 egg whites
3 T. Fage 0% fat greeek yogurt (or regular non-fat yogurt)
1 t. pure vanilla extract
21/4 c. King Arthur's 100% white whole wheat flour
3 T. wheat germ
1/2 t. salt
11/2 t. baking powder
1/2 t baking soda (scant)
3/4 c. non-fat buttermilk
11/2 c. blueberries
In a medium sized mixing bowl, cream together the Smart balance and evaporated cane juice. Add the brown rice sryup. Next, add the yogurt and vanilla extract. Blend until mixture is a smoth consistency.
Place whole wheat flour, wheat germ, salt, baking powder and baking soda in a sifter and sift into a second mixing bowl.
Gently add 1/2 of the flour mixture to the creamed mixture. As this is blended, slowly add the buttermiolk, folding until smooth. Follow by adding the remaining flour. Mix gently until blended. The batter will be thick.
Froth the egg whiles until white and foamy. (it is best to use electric mixer.) Fold them into the batter. Gently fold the blueberries into the batter being careful no the over-mix.
Live a muffing tine with muffin papers and fill each muffin paper with equal amounts of batter. Bake 20-25 minutes or until wooden tester inserted in center comes out clean.
This is 1 fast carb portion
Serving Size: makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user SATINSMAMA.