thechickandthepea

(No Sugar Added) Blueberry Muffins

In Dessert on July 12, 2010 at 8:46 pm

plate side

Eep summer!  This is the best time of year (aside from the sweltering heat). I love going through the farmers market and co-op and eyeing an abundance of delicious fruit.  I once read through a little survey that was intended to narrow the fruit tastes that you prefer and I honestly loved all of them.

I have been eating delicious blueberries by the mouthful!  As that seemed a little wasteful, I decided that I needed to bake something with my latest batch of muffins.  Unfortunately, I was completely out of sugar.  I would usually substitute with honey or syrup but I wanted to try something new.  So I decided to go without a sweetener and use pineapple juice.  While I was at it, I nixed the usual oil and butter.

My girlfriend said the resulting muffins tasted “pure” – like from nature.  I have to be honest, I missed the sweetener a bit, but these muffins were way less bad for you than your average muffin- even Dunkin Donut’s reduced fat blueberry muffin has 10 g of fat and 400 calories!

Nutritional Info
Per Serving (1 muffin – makes 10)

Calories 117.9
Total Fat 0.6 g
Saturated Fat 0.1 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 267.6 mg
Potassium 64.3 mg
Total Carbohydrate 25.7 g
Dietary Fiber 2.9 g
Sugars 6.9 g
Protein 3.2 g

in the land of the muffin

The directions and more pictures are after the jump….

Ingredients

  • 1 cup whole wheat flour
  • 3/4 cup all purpose flour
  • 1 tbsp baking powder
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1/4 cup apple sauce
  • 3/4 cup pineapple juice
  • 3/4 cup plain soy yogurt
  • 1 tsp vanilla extract
  • 2 cups fresh blueberries (frozen would probably be fine, too)

in the muffin pan

Directions

  1. Preheat oven to 375 degrees. Lightly grease a 12 cup muffin pan.
  2. Combine the flour, baking powder and cinnamon in a large bowl.  Stir until combined.
  3. Add the apple sauce, juice, and yogurt concurrently to the dry mixture. Stir just until blended. Fold the blueberries into the mixture using a spatula.
  4. Spoon the batter into the muffin pan until the cups are full.  You should fill 10 cups.
  5. Bake for 20-25 minutes. Perform the toothpick test: insert a toothpick into the middle of a muffin; if it comes out clean, you’re done. If not, put the muffins back in for a few minutes.
  6. When they are done, let them cool for a few minutes.
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