"Holy Cow!" Blueberry Muffins
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 308.1
- Total Fat: 7.5 g
- Cholesterol: 36.8 mg
- Sodium: 283.7 mg
- Total Carbs: 57.6 g
- Dietary Fiber: 3.5 g
- Protein: 5.3 g
View full nutritional breakdown of "Holy Cow!" Blueberry Muffins calories by ingredient
Introduction
These blueberry Muffins will simultaniously blow your socks off and wrap you in a fuzzy blanket of sweet satisfaction. These blueberry Muffins will simultaniously blow your socks off and wrap you in a fuzzy blanket of sweet satisfaction.Number of Servings: 8
Ingredients
-
Muffins:
- 1/2 Cup Whole Wheat Floour
- 1/2 Cup Whole Grain Oat Flour
- 1/2 Cup Sweet White Sorghum Flour
- 1/2 Cup Sugar (or substitute)
- 1/4 Cup Raw Honey (or substitute)
- 1/2 Teaspoon Salt
- 2 Teasponns Baking Powder
- 1/3 Cup Organic Applesauce, No sugar added
- 1 Large Egg (or substitute)
- 1/3 Cup Fat Free Milk (I used Lactaid)
- 1 Cup Fresh Blueberries
Optional Topping:
- 1/2 Cup Sugar
- 1/4 Cup Butter, room temperature (see notes)
- 1 Teaspoon Cinnimon
- 1/4 Cup Whole Grain Oat Flour
You will need:
- a medium sized mixing bowl (dry)
- a small bowl (wet)
- a wisk or fork
- a muffin pan or mini muffin pan
- muffin liners or greasing agent (Pam, butter, oil, etc...)
Tips
(1)I used a light coating of Coconut Oil and they came out perfectly.
(2)...or fruit of your choice.
(3) Filling Mini pans completly will have a similarly puffy effect on a much smaller scale.
(4) I used a fork. It is easier to mix together if the butter is room temperature, but I personaly think it turns out better if the butter is cold when it goes in the oven. I cut the butter in to tiny peices when it is cold and I get a similar crumbly texture.
(5) Be sure not to pile too much topping on the muffins or the muffins will sink in the center.
Directions
A. - Preheat: 400 degrees.
B. - Prepare Muffin Pans: Grease each pan on the inside and around the rim of each muffin sectional, or grease the rims and add muffin liners. (1)
C. - In a mixing bowl, sift together the flour (Wheat, Oat, and Sorghum), sugar, salt and baking powder. In a separate small bowl wisk together the egg, applesauce and milk.
D. - Combine the wet ingredients with the dry and then fold in the blueberries. (2)
E. - For Giant Muffins, fill normal sized muffin holes to the rim. (3)
F. - To make the desert topping, mash/mix together the sugar, oat flour, butter, and cinnamon. (4) Once it becomes evenly crumbly, sprinkle on the muffins. (5)
G. - Bake at 400 degrees for about 20-25 minutes or until the tops are crispy and a toothpick comes out clean.
Serving Size: Can make 8 Giant muffins, 12 small-medium or 24 Mini's
Number of Servings: 8
Recipe submitted by SparkPeople user SWEEPTHEFLOOR.
B. - Prepare Muffin Pans: Grease each pan on the inside and around the rim of each muffin sectional, or grease the rims and add muffin liners. (1)
C. - In a mixing bowl, sift together the flour (Wheat, Oat, and Sorghum), sugar, salt and baking powder. In a separate small bowl wisk together the egg, applesauce and milk.
D. - Combine the wet ingredients with the dry and then fold in the blueberries. (2)
E. - For Giant Muffins, fill normal sized muffin holes to the rim. (3)
F. - To make the desert topping, mash/mix together the sugar, oat flour, butter, and cinnamon. (4) Once it becomes evenly crumbly, sprinkle on the muffins. (5)
G. - Bake at 400 degrees for about 20-25 minutes or until the tops are crispy and a toothpick comes out clean.
Serving Size: Can make 8 Giant muffins, 12 small-medium or 24 Mini's
Number of Servings: 8
Recipe submitted by SparkPeople user SWEEPTHEFLOOR.