I have been really craving blueberry muffins so I got to to work in my kitchen the other night. I always try to make healthy alternatives to traditional recipes – like subbing applesauce for the fat in the recipe and use whole wheat flour instead of all-purpose. Sometimes my baked goods come out good but other times they are a total flop.
Well this time my recipe was a winner. Keep in mind that I do not like an overly sweet muffin but I do enjoy one that is moist and not too dense.
Here is what went into these beauties:
2 cups whole wheat pastry flour
1 1/4 cups nonfat buttermilk
1 tsp baking soda
2 tbsp brown rice syrup
1/4 cup vegetable oil
1 cup frozen blueberries
As you can see they have a nice muffin top which happens to be my favorite part. I always separate the top from the bottom before consuming. Are there any are others like me out there???
These are not a sweet muffin so you could add jam or honey to one before eating if you so please. Or if you want them to be sweet to begin with add 1/4 – 1/2 cup of honey to the batter instead of the brown rice syrup. I have been enjoying mine as is and I love them. I am the only one in my house that will eat these – D does not like BB Muffins and Charlie knows that they are whole wheat so he won’t touch them either. Oh well, more for mommy. I have been gobbling them up too – like 2 a day. They really are that yummy.