Healthy Blueberry Muffins

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We eat a lot around here. But you hardly ever see desserts or sweets being featured on this blog. VB and I generally have different approaches when it comes to desserts. I always want to do it up, Paula Deen and this is why you're fat style. Bring on the butter, eggs, chocolate and ice cream! But VB wants to keep things light. You know, for his girlish figure. So we're often at an impasse and just skip dessert altogether.

But I couldn't resist making blueberry muffins given the abundance of cheap and sweet blueberries. In order to entice VB, I made these super healthy blueberry muffins. These muffins are light and moist -- just sweet enough to satisfy my sweet tooth and healthy enough to keep VB happy. I think it turned out to be a great little compromise.

You can find the recipe for these blueberry muffins here. My only modification to the recipe was substituting unsweetened soy milk for nonfat milk.

Oatmeal Raisin Breakfast Muffin

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I like oatmeal for breakfast as much as the next gal, but sometimes it gets dull. This recipe is a twist on the boring oatmeal.

• 1 cup (100 grams) of quick oats
• 1 cup (100 grams) of raisins
• 3/4 cup (120 grams) of cake flour
  
• 2 eggs
• 1/3 cup (50 grams) of brown sugar
• 1/2 cup plus 1 tablespoon (120 grams) of vegetable oil
• 1/2 cup (100 grams) of milk
• 1 teaspoon of vanilla extract
• 1 teaspoon of baking powder
• 1/4 teaspoon of salt

Beat eggs and brown sugar together. Add vegetable oil, milk and vanilla extract and beat together until well combined. Sift flour, baking powder and salt together. Combine dry ingredients with wet ingredients. Do not over mix. Mix in raisins and quick oats. Fill muffin pan lined with paper cups. Bake in 350 degree oven for 25-30 minutes. When the entire place smells like oatmeal with brown sugar, they're probably done. The recipe makes about a dozen.

The muffins are filling and have great texture. They are also excellent with a little salted butter. I'm looking forward to eating these first thing tomorrow morning.

Mashed Potato and Cheddar Cheese Muffin

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This is a somewhat oddball recipe. It's savory and sweet. I would classify this as a Tuesday morning breakfast muffin.

• 1/2 of a medium potato (120 grams), peeled, cooked and mashed
• 1/2 teaspoon of salt
• 1 teaspoon of ground black pepper
• 1 egg
• 2 tablespoons (20 grams) of sugar
• 1/4 cup (50 grams) of vegetable oil
• 4 tablespoons (40 grams) of milk
• 1/2 cup (75 grams) of cake flour
• 1/2 teaspoon of baking powder
• 1/8 teaspoon of baking soda
• 1/4 cup of cheddar cheese, grated
  

Beat egg, vegetable oil and sugar together. Add milk, mashed potato, salt and peppers and mix together. Sift flour, baking soda and baking powder together and mix with liquid ingredients. Do not over mix. Add grated cheddar cheese and bake in 365 degree oven for 20-25 minutes. As you can see, I also add more cheddar cheese on top with about 3 minutes left in baking time. The recipe makes about 6 muffins.


It tastes just like good mashed potatoes, but in a handy portable container. I would leave the potatoes a little chunkier next time so there's more texture in the muffins. I can't wait to wake up to these muffins tomorrow morning.

Earl Grey Muffin

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I recently borrowed a cookbook. It is full of pretty pictures and various cake recipes. Problem with the cookbook? It's in Chinese and all the measurements are by weight (grams, not ounces). So I got a kitchen scale and started calculating.

Earlier this week, I baked some earl grey cupcakes but was unhappy with the result. I didn't taste the earl grey and my lavender frosting failed miserably. So when I saw the milk tea muffin recipe in the cookbook, I thought I'd give this a try.

• 4 teabags (I used earl grey, but any black tea will do)
• 1/4 cup (50 grams) of whole milk
• 2 eggs
• 3/4 cup (120 grams) of sugar
• 1/2 cup (100 grams) of vegetable oil
• 2 cups (200 grams) of cake flour (I used all-purpose, too lazy to buy cake flour)
• 2 teaspoons of baking powder

Steep tea bags in warm milk, set aside. Beat sugar and eggs together, then add vegetable oil and steepped milk tea. Mix together. Sift flour and baking powder together. Mix all the ingredients together and fill muffin pan. Bake in a 350 degree oven for 15-20 minutes. The recipe makes about 10 muffins.

It's airy and I can really taste the earl grey. Maybe next time, I'll add some tea leaves to the batter too.