This recipe is adapted from Ellie Krieger’s ‘Comfort Food Fix’ cookbook, and is by far, one of the best muffin recipes I’ve ever come across. No matter that it’s been given the the nutritional once-over. Part of my calling it the best involves, of course, how it tastes. The other… is what goes in it.
As a registered dietitian and TV host of Healthy Appetite, Ms. Krieger knows what she speaks of. Unlike some recipes that have been altered in the name of good health – this one retains all that you’d expect from a muffin, particularly moistness. The use of non fat milk and canola oil start you down this road… the unsweetened applesauce and low fat yogurt take you right into the destination.
I omitted the vanilla, as I find it makes muffins taste too much like cake. I also modified some flour, the oil, zest and berries, to my preferences… also added a bit of cinnamon for some background warmth. Make them a few times. Find your preferences~
I didn’t have a lemon for the zest, so I used orange. No matter, as orange goes very well with not only blueberries, but the cranberries I was also tossing into the mix.
Even if think you’re not a fan of cranberries, or happened to have, like some of us, made the mistake of trying them raw – which might be something like eating an olive straight from the tree, give them another chance. Especially in any baked goods, they bring a burst of tart goodness & nutrition to the party. As for me and the raw cranberries… pffft. Let me put it in context by saying it was years ago while perfecting my every-so-girly cosmopolitans and had picked up some raw for a pretty garnish to the drink. Lol.