Sunday, May 08, 2005

blueberry cream muffins

I adapted this recipe to make it a little healthier . . . the portion size is still a little large, in my opinion, so I am reducing the amount of batter used (so the muffin cups don't overflow, too!) so if you choose to make these muffins, you may have a few extra tablespoons of batter at the end.

Whisk together until smooth:
4 oz light cream cheese (generally marketed as "Neufatchel" -- but I'm not sure I spelled that correctly)
1 egg white
pinch salt
2 1/2 tbsp sugar (you can use white sugar, sugar in the raw, or half as much honey)

Whisk together:
2 cups whole wheat flour
1/2 cup sugar (again, see above note on the sugar -- if you use honey, I'd add it to the wet ingredients instead)
1 tbsp baking powder
1/2 tsp salt

Whisk together:
2 egg whites
1 cup milk
1/4 cup canola or Enova oil

Additional ingredient: 1 cup blueberries (fresh, well washed and drained, or frozen -- either will work just fine. If you use frozen, just don't thaw them before you use them, or they will break down and turn your batter a slight purpley shade.)

1. Preheat oven to 375. Spray 12 muffin cups with PAM.
2. Toss blueberries with 1 tbsp flour mixture. Reserve
3. Make well in remaining flour mixture, and pour in milk mixture. Gently fold just until combined. Fold in blueberries.
4. Fill muffin cups with 1 1/2 tbsp blueberry mixture. Layer with 1 tbsp cream cheese mixture. Top with remaining 1 tbsp blueberry mixture.
5. Bake at least 18 minutes at 375. (Mine took 22 minutes. But just start checking them at 18.)
6. Cool in pan a few minutes before removing to a wire rack.

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