The other day I asked Bunneh what he wanted for dinner. Very often his response is… “Umm…whatever,” but at this point he said he wanted warm muffins. I like warm muffins too, but I don’t like all of the oils and processed ingredients that are in many muffins. So I settled in to make my own, using a bag of frozen blueberries and all ingredients that I had on hand. I replaced all of the butter with applesauce, but by using Ultra Gel retained the muffin bulk, tenderness and a lovely rich mouthfeel.
This recipe is like other muffin recipes in that we’re making a cream batter then adding the dry ingredients without over beating. We do not want to build up gluten as it will make horrible muffins. You notice that I am using a Kitchen Aid to mix, but when I start working with the dry ingredients I pulse them in not just turn the mixer on and letting it go.
Usually I give you the pictures and then the recipe, but I’m going to swap it around for this one just for fun.
Low Fat Whole Wheat Blueberry Muffins
1/2 cup unsweetened cinnamon applesauce
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla
3 TBL Ultra Gel
2 teaspoons baking powder
1/4 teaspoon salt
1/2 tsp cinnamon (opt – mostly if you use plain applesauce)
2 1/2 cups fresh blueberries or 2 1/2 cups frozen blueberries
2 cups whole wheat flour
1/2 cup milk
Beat together applesauce, sugar and 2 TBL Ultra Gel until sugar is dissolved and mixture is smooth. Add eggs one at a time and beat after each addition. Add vanilla. In a separate container combine baking powder, salt and flour, reserve ¼ cup. Add dry ingredients to creamed mixture, alternating with milk as needed to create a muffin batter. Do NOT over beat. Pour reserved dry mix over the blueberries and toss lightly to coat, then fold blueberries into the batter. Again do not over mix or your dough will turn purple!
Scoop into greased or lined muffin tins filling 2/3 of the way full and bake at 375 for 15-20 minutes until golden brown and a toothpick comes out clean.
Serve warm or cooled.