This was originally posted on kimschoenherr.wordpress.com on July 10, 2011.
I actually googled muffin jokes for that title. Embarrassing.
So yesterday, I mentioned that I got rid of an obscene amount of mail. Here’s about half of it:
I’m a little upset that I missed the rain barrel truckload sale, but oh well. It’s not like it rains anymore anyway.
So after I did that, I made muffins. Now, these aren’t ordinary muffins. I’m on weight watchers, and an ordinary muffin is too many points. These are low fat, low sugar, super muffins.
Can you tell what I forgot? Yup, the sugar is still in the cabinet above the coffee maker.
I got kind of excited, so no pics of the process, but I measured out the ingredients and mixed them together, and they were this fun grayish color. I also got a little cocky with the eggs and continued to try to separate the first one after the yolk had broken. Lame. Then I put them in the oven and went “Oh no! Pictures!”
It’s a bit blurry because I didn’t want to melt my phone, but you get the idea. Beautiful, grey muffin mix. I’d paint a room in my house that I don’t own that color. Just so I can think about these muffins all the time.
And then they cooked. For 30 minutes. It was torture. Which you now get to experience with me.
While I was choosing ingredients, I discovered that we have two different kinds of vanilla extract. One is Costco brand, and the other is from Mexico.
My vanilla choosing process went a little something like this: “Hrm… Kirkland? Xel-Ha? Doesn’t vanilla COME from Mexico? Ooo, this one was on sale!”
“I wonder how many dollars that is. I’ll google it later. Why does it say pet?” Then I turned the bottle back around and went “OO! Pretty temple. Gonna use the
It’s $9.38, if you’re wondering.
Two muffins are in the oven. One turns to the other and says “Gosh darn its hot in here.” The other muffin replies “holy crap a talking muffin!”
I also love this flour scoop.
His name is scoopy. He’s going to mysteriously disappear when I move out unless I acquire a similar one.
Anywhooo, without further ado, blueberry volcanoes!
Don’t they just look amazing? This guy’s my favorite:
There’s actually a CUP of blueberries in these 6 muffins, which is a lot, but I love blueberries, so I’m a fan.
They’re a touch dry, so the next time I make them (And I will make them again soon) I’ll probably move them down a rack and cook them for 25 minutes and use more oil.
It’s like a blueberry dream. I’m probably going to try something with raspberries next. Or the basil poppyseed ones that I found the other day. We’ll see.
Here’s the recipe
4 pp. each
-1 1/4 cups flour
-1/2 tbsp baking powder
-1/2 tsp baking soda
-1/4 cup milk (I used 1%)
-1 tbsp canola oil
-3 egg whites
-1/2 tbsp vanilla extract
-1 cup blueberries
-1/8 cup sugar (I used baker’s sugar)
-Line muffin pan
-Preheat oven to 375
-Combine flour, sugar, baking powder and baking soda
-Combine all other ingredients (with the exception of the blueberries) in a separate bowl.
-Toss blueberries into the dry ingredients and make sure blueberries are well-covered in flour.
-Mix in the wet ingredients just until moist
-Spoon batter in muffin pan and bake at 375 for 30 minutes.
Note: if you don’t toss the blueberries in the flour mixture, the muffins will come out blue.
And here’s some nutrition facts:
Amount Per Serving
|Total Fat||2.7 g|
|Saturated Fat||0.3 g|
|Polyunsaturated Fat||0.8 g|
|Monounsaturated Fat||1.4 g|
|Total Carbohydrate||28.5 g|
|Dietary Fiber||1.4 g|
I love this recipe builder at sparkpeople. It’s pretty convenient.