Where did this week go?? I have so many more things I made that I need to post about... like the mother's day quiche, fruit salad, and cinnamon roll muffins I made... and then there are the strawberry muffin adaptation... and the zucchini muffins I just made the other night!

Is it just me or am I on a COMPLETE muffin kick... alright... I guess I'll tell you about those strawberry muffins first, since I have the picture off of my camera already... and the rest are still stuck on my camera... and I'm lazy and don't feel like bending over to find the cord and plug it all in :) Aren't I a sweetie? :)


These were made out of necessity... yes muffin necessity. John asked if I'd make some of those blueberry yogurt muffins... (side note: john rarely asks me to make something, I'm constantly bugging and asking him what I should make and he always says "whatever you want" so him asking is AWESOME and highly recommended and preferred!! you hear that john... keep the requests coming! yezzir!) Unfortunately I had no lemon yogurt and a trip to the grocery had already been made... what's a girl to do... that's easy, substitute the 2 containers of lemon yogurt for strawberry and toss some chopped up strawberries in with the blueberries.

Result = YUM! Totally making them again :)

I know I know I'm on a total muffin kick lately! I just love them though, so portable, and a great snack! This is a recipe for a more traditional blueberry muffin that I made up using lemon fat free or low fat yogurt as the base. Totally love how moist these muffins are! I added a crumble topping from the Recipe Round Robin I participated in, and I now dub these my new favorite traditional blueberry muffin! Hands down baby! It's got it all, moist tender center packed with blueberries, and a delicious crumble for some added sweetness on top!

Don't they just look delicious??


Blueberry Muffins
1.5 cups whole wheat flour
1/4 cup splenda granulated (or 1/4 cup white sugar)
1.5 tsp baking powder
1/4 tsp baking soda
dash salt
1/2 cup apple sauce (I use unsweetened)
2, 6 oz containers fat free or low fat lemon yogurt (so 12 oz total) I used stonyfield farms low fat lemon this time SO GOOD
1 large egg
1 tsp vanilla
zest of 1 lemon
1.5 - 2 cups blueberries, rinsed and patted dry

topping
1 tbsp slivered almonds
2 tbsp firmly packed brown sugar
1 tablespoons whole wheat flour
3/4 tablespoons butter or margarine
1/4 cup uncooked regular oats

Pulse almonds 2 or 3 times in a blender or food processor until chopped. Add brown sugar and 1 tablespoon flour; process 5 seconds. Add butter; pulse 5 or 6 times or until mixture is crumbly. Stir in oats; set aside.

Preheat oven to 425 degrees and spray 12 muffin cups with pam.

In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Set aside.

In another bowl blend apple sauce, yogurt, egg and vanilla thoroughly. Stir the wet mixture into the flour mixture just until combined. The batter will be very thick.

Add the blueberries and stir gently. Divide the batter between the 12 cups (they will be very full cups) sprinkle with topping, and bake for 6 minutes at 425, reduce heat to 350 and continue cooking for 12-14 minutes, or until tester inserted into center comes out mostly clean. Cool completely on wire rack.

Nutritional Facts: via Caloriecount
Calories 119
Calories from Fat 19
Total Fat 2.1g
Saturated Fat 0.9g
Cholesterol 21mg
Sodium 57mg
Total Carbohydrates 21.2g
Dietary Fiber 1.2g
Sugars 6.2g
Protein 4.0g

So I participated in a totally fun event. It's a recipe round robin (RRR). It was hosted by Aleta over at Omnomicon. Basically everyone was given 2 recipes to try side by side and vote on which one they liked better. There were at least 5 recipes, I had B and E to try. In the end neither of the ones I taste tested won but you can read about the one that did here.

But now you want to know which one of the two I made won right??? Well here is the deal with the two I taste tested, they were both on the healthy side! Aleta you rock for giving me these two to try! So who won??

Was it recipe B?














Or was it recipe E?













I'll tell you, it was a close call. B was like a corn muffin with a blueberry surprise. E was more traditional with a healthy crumb topping... mmm crumbs.... In the end the crumbs won me over! The only changes I made to the original recipes was using whole wheat flour instead of all purpose. The recipes below each make a half batch (6 muffins) so double it to make a full batch :)


OK here are the recipes!


RECIPE B!!
1/2 C flour (i used whole wheat)
1/2 C corn meal
3 tbsp Brown sugar
1/2 t baking powder
1/4 t baking soda
1/4 t cinnamon
1/8 t salt
3/4 C blueberries, I use frozen
1/4 c + 3 tbsp buttermilk
1 T vegetable oil
1/2 t vanilla
1/2 egg (~2 tbsp)

Combine the first 6 ingredients in a large bowl. Make a well in the center of the mixture and add the blueberries and next 4 ingredients, stirring until just moistened. Drop the batter into a muffin tin. I use paper cup liners, if you don't have them make sure you've greased your muffin tin!

Bake at 400 degrees for 15-20 minutes.

Makes 6 muffins.


RECIPE E!!!!
(Makes 6, 250 cals per serving)

Dry ingredients
3/4 cups all-purpose flour (i used whole wheat)
1 tbsp milled flax-seed
2 tbsp brown sugar
3/4 teaspoons baking powder
1/8 teaspoon baking soda
pinch teaspoon salt
Wet ingredients
1/2 cup soymilk
1/2 tbsp lemon peel
1 tbsp vegetable oil
1/4 cup applesauce
1/4 tsp cinnamon
1/8 tsp ground nutmeg
1/2 large egg (about 2 tbsp)
2 tbsp honey
3/4 cups fresh blueberries (you can also use thawed frozen blueberries)

For the streusel topping (optional)
1 tbsp slivered almonds
2 tbsp firmly packed brown sugar
1.5 tablespoons all-purpose flour, divided
3/4 tablespoons butter or margarine
1/4 cup uncooked regular oats


1. Pulse almonds 2 or 3 times in a blender or food processor until chopped. Add brown sugar and 1 tablespoon flour; process 5 seconds. Add butter; pulse 5 or 6 times or until mixture is crumbly. Stir in oats; set aside.

2. Combine and dry ingredients in a large bowl then create a well in the center.

3. Whisk together soymilk, lemon juice, oil, applesauce and egg; add to well in the flour mixture, stir and combine and just moistened. The trick is to stir about 20 times, do NOT overstir.

4. Wash, drain and toss blueberries with 1.5 tablespoons flour and 1/2 tablespoon brown sugar in a colander. Fold in to flour mix, stirring to coat.

4. Spoon batter into muffin pans lined with paper cups till about 3/4 full.

To make streusel topping:
5. Pulse all streusel ingredients in a food processor until crumbly.

6. Sprinkle top of muffin batter generously with the topping, about 1/2 tablespoon for each muffin.

7. Bake at 375° for 25 to 30 minutes or until golden brown, the muffins are done when you insert a skewer in the middle, and no crumbs stick on the skewers when you remove it.

8. Remove immediately from pans, and cool on wire racks.

And they have blueberries in them too! These things are an antioxidant powerhouse, they are also chocked full of protein and all types of good for you things! OK I see all you anti-health food people trying to sneak away! Get on back here! Because these things are crazy good! Taste tested on a variety of guinea pigs (house mates, fiances, coworkers) everyone really enjoyed them! The inspiration and original recipe came from Bitter Sweet. If you haven't visited her blog she makes AMAZING vegan treats and delicacies, and even if you are a serious meat eater, I'm sure you'll find something you'll love over there.

She originally just posted the image since she wasn't totally happy with how the recipe came out. But due to so many people harassing her for the recipe (me included), she gave in and posted it! Thank you so much again!!!

I gave it a whirl and changed a few things, and I'm definitely happy with how this came out. Let me know what you guys think! These are still vegan, but I did use splenda.... but totally give it a try with the agave like she says ( I added in subs for the splenda in the recipe).

I've been eating these as a mid morning snack every day for the past week. Totally powers me through until I eat lunch at 1. :)


Quinoa POM Wonderful Blueberry Muffins - vegan friendly!
Original version of recipe by Bitter Sweet, this version is my adaptation

2 Cups Whole Wheat Flour
1/2 Cup Rolled Oats
1 teaspoon Ground Cinnamon
2 teaspoon Baking Powder
1 teaspoon Baking Soda
1/4 teaspoon Fine grain sea salt
1 Tablespoon Flaxseeds (I didn't have any on hand, but want to try these with this included next time)
1.5 Cups Fresh or Frozen Blueberries (or 1/2 blueberries and 1/2 pomegranate seeds)
1/2 Cup Chopped Walnuts
2 Cups Cooked Quinoa
1/2 unsweetened apple sauce
1/2 Cup Splenda Granulated (or use 1/2 cup Amber Agave Syrup or 1/2 cup white sugar)
1/4 Cup Dark Brown Sugar, Packed
1/2 Cup Pom Wonderful Juice
Turbino Sugar (optional)

Preheat your oven to 375 degrees and lightly grease 12 muffin tins.

In a large bowl, whisk together flour, oats, cinnamon, baking powder and soda, and salt. Grind the flaxseeds to a fine powder using a coffee or spice grinder, and mix them in as well. Add in the blueberries and walnuts, and toss them to coat.

Separately, combine the cooked quinoa, apple sauce, splenda/sugar/agave, brown sugar, and POM Wonderful juice. Once the mixture is well-mixed, pour these wet ingredients into the bowl of dry, and use a wide spatula to combine. Stir only enough to bring the batter together, leaving any small lumps that form in favor of mixing it as little as possible. Distribute the mixture evenly between your prepared tins, and sprinkle with about 1/2 teaspoon turbinado sugar per muffin, if desired.

Bake for 18 - 22 minutes, until a toothpick inserted into the center of a muffin comes out clean. Let cool for 10 minutes in the pan before moving them to a wire rack to finish cooling.

These are another trainspotting... I mean tastespotting find. (Update: I just discovered these are by Joy the Baker! She has a ton of great recipes on her site, check her out!) John and I both loved them and devoured them pretty quickly. yum. Toss these in the freezer after you bake them and you have an on the go breakfast or snack, just toss it in the microwave once you get to work and you are good to go!

MMMMMM muffins... mmmmmm

Low Fat Oatmeal Blueberry Muffins
recipe found on Snagwiremedia by Joy the Baker
makes 12-15 muffins
* 1 1/4 cups whole wheat flour
* 1 1/4 cups oats
* 1 tsp baking powder
* 1/2 tsp baking soda
* 1/4 tsp salt
* 1/2 tsp cinnamon
* 1 cup unsweetened applesauce
* 1/2 cup low-fat buttermilk
* 1/2 cup firmly packed brown sugar
* 2 tbsp canola oil
* 1 large egg, lightly beaten
* 3/4 cup blueberries (fresh or frozen) (I used 1.5 cups frozen I like blueberries)

Preheat oven to 400 degrees.

In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. In a medium bowl combine applesauce, buttermilk, sugar, oil and egg. Make a well in dry ingredients and add applesauce mixture. Stir until just moist. Fold in blueberries. Fill greased muffin cups 2/3 full.

Bake for 16-18 minutes.

It's cupcake hero time again! This month is being hosted by I heart cuppycakes and Crazy Delicious, the theme is "Red White and Blue" I immediately thought of my blueberry muffins I made twice last week... and again this weekend... but this brought on an interesting discussion between John and myself...

steph: i made cupcakes want one!
john: they look like the muffins you made last week... those were yum
steph: actually they're blueberry "cupcakes" let me put the topping on so you can have one!
john: wait... is it the same recipe as last week? are they still healthy?
steph: well it's the same recipe but they are cupcakes now...
john: why are they cupcakes now if it's the same recipe
steph: because they are for cupcake hero... not muffin hero...
john: but what makes them cupcakes now???
steph: they have a topping and aren't naked... if it's naked it's a muffin, a topping makes it a cupcake...
john: you're a nut
steph: is true
john: can I have a muffin now...
steph: cupcake

So! Back to the cupcakes :D These are super moist and delicious. They have quickly become my favorite muffin or cupcake that involves fruit. These things are perfect for a nice hot summer day. Made with fresh blueberries and covered in a pile of cool whip and strawberries... it doesn't get any better then this!


Blueberry Cupcakes
1.5 cups whole wheat flour
2.5 Tb splenda blend (or 1/4 cup white sugar)
1.5 tsp baking powder
1/4 tsp baking soda
dash salt
1/2 cup apple sauce
2 6 oz containers ff lemon yogurt (so 12 oz total)
1 large egg
1 tsp vanilla
zest of 1 lemon
1.5 - 2 cups blueberries, rinsed and patted dry
1-2 cups fat free cool whip
12 strawberries
12 large blueberries

Preheat oven to 425 degrees and line 12 muffin cups with paper liners, or in my case I just used silicon baking cups.

In a large bowl, mix together flour, sugar, baking powder, baking soda and salt. Set aside.

In another bowl blend apple sauce, yogurt, egg and vanilla thoroughly. Stir the wet mixture into the flour mixture just until combined. The batter will be very thick.


Add the blueberries and stir gently. Divide the batter between the 12 silicon baking cups (or lined baking cups) (they will be very full cups) and bake for 6 minutes at 425, reduce heat to 350 and continue cooking for 12-14 minutes, or until tester inserted into center comes out mostly clean. Cool completely on wire rack.

Once completely cool use a spatula to pile on a healthy serving of cool whip. Quarter strawberries and add in a pinwheel pattern on top, add another little blob of cool whip and top with the largest blueberry you can find.

Chow!


Eating these things results in many giggles and faces covered in blueberries and cool whip. If you want to avoid such a fun mess you can do something my Nana taught me. Simply break (or cut) the top of the cupcake off, take the stump of a bottom and place it on top of the frosting, broken side facing the frosting, to make a nice little sandwich! No more frosting in your face :)

a
It's cookie carnival time again ! Kate over at The Clean Plate Club has picked Blackberry Almond Bars for this month! Well first off... I read it wrong and thought it said blueberry, which got me all excited for another blueberry recipe... by the time I realized it actually said blackberry I had already bought the blueberries and was ready to go... SO I'm making blueberry almond bars :)

For those of you who want the full fat version you can grab it from the William-Sonoma website here. So you'll notice I went a bit far from the recipe... considering I took out all the butter (bad idea for a shortbread... yeah more on that later) I also did not use a chinois to strain anything... I mean you get rid of all the good for you fiber... you don't want to get ride of the fiber! It's good for you and tasty! :)

In making the shortbread (which is basically butter and flour) getting rid of the butter is a bad idea... I knew this, but still wanted to see how it would come out. It came out like I expected... very very dense... a nice flavor to it, but kinda chewy and dense. So if you are going to make this, either go full on fat for the shortbread, or maybe make a simple gramcracker crust (or you can buy a premade tran-fat free one in the health food section at the grocery store).

OK, as for the black(i mean blue) berry curd... After I took it off the stove it kinda tasted like sweet eggs... gross! But after adding the yogurt and baking for 30 minutes it came out very tasty! I was very scared this whole thing was going to come out super gross with all my tinkering but in the end I'd make it again just with a different base for the bar :) Ohhh maybe I'll use the base recipe for poose cookies minus the chocolate chips, bake that in bar form and then cover with the blueberry curd and bake it like that... YUM!! Ok yes, that is what I'm going to do next time I make this!


1.5 cups King Arthur whole wheat flour
1 cup Quaker oats
1 tsp baking soda
1 Tbs Splenda brown sugar blend
2 Tbs Splenda sugar blend
1 package (7 ounces) Gerber Prunes with Apples baby food (NOT plums and apples) (contains 2 – 3.5oz containers)
3/4 cup unsweetened applesauce
1 large egg plus 2 egg whites
1.5 tsp vanilla extract

Bake until the curd is set, about 30 minutes. Transfer the pan to a wire rack and let cool completely. Cut into individual bars, cover and refrigerate until ready to serve. Dust the bars with confectioners’ sugar before serving.

Chow!

Sorry to the cookie round up for all my changes and mishaps! Hope everyone else had fun!

Update: So after these sat in the refrigerator overnight the "shortbread" got softer and less dense somehow... maybe just from absorbing some of the moisture from the curd... anyway I ended up eating this whole batch on my own and loving it... hahahaha yum!!

In case you were wondering what my butterless shortbread recipe was...

1.5 cups unsweet apple sauce
2 cups all-purpose flour
1/2 cup ground toasted almonds
1/4 cup splenda blend for baking
1/2 tsp. salt