Kitchen Chemistry or Weird Science?
I spent time baking this weekend...yes, Audrey was in the kitchen using those oven mitts. In my desire to makeover everything, I tried my hand at fortifying my favorite blue berry muffins. I love the Duncan Hines Bakery style muffins, but they are a little too high in empty calories. So I put on my Chef's hat and went to work to add some healthy fats, fiber, antioxidants, and protein. They aren't perfect, but not bad for a first attempt. PS, I also hit the Columbus Day pre-sales and found some amazing fall clothes. A wine colored poor boy sweater for $10 that matches the blue berry muffins...how special! ;-P Have fun with the recipe and do a little experimenting of your own. I'd love to know how it works out.
Healthier Blue Berry Muffins
1 Box of Duncan Hines Bakery Style Blue Berry Muffins
2 cups frozen blue berries
1 cup old fashioned oatmeal
2 scoops vanilla protein powder
1/2 cup whole flax seeds
1/2 cup ground flax seeds
2 Tbsp Smart Balance margarine (light)
1/2 cup Splenda Brown Sugar
1/4 cup Splenda for Baking
1/2 cup chopped pecans (optional)
Pinch of salt (to taste)
Preheat the oven and prepare the muffin batter according to the directions on the box (adding the canned blue berries, egg, and water or milk). Then add the frozen BB, oatmeal, protein powder, and flax seeds. Check batter consistency. Add one egg and a little more water if the muffin batter is too thick. Spoon batter into muffin cups or into greased muffin pan. For the topping, melt the margarine in a saucepan and remove from heat. Next, add the Splenda and the pecans and a pinch of salt. Stir all ingredients. Topping should be moist and crumbly. Top each muffin with the mixture and bake as directed on the box. They should come out of the oven when the tops are golden brown. Note: because of the added protein, they will have a different consistency than standard muffins (might be a little chewy). Play around with the recipe to adjust it to meet your taste/preferences. Hope you enjoy!
Lower glycemic load
Omega 6 and Omega 3 Fatty Acids