Very Berry Good Muffins


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.

 Very Berry Good Muffins

These would be adorbs baked these as minis – adjusting the time accordingly. You could also use any berry, but if using frozen, be sure to not thaw them. Otherwise, you’ll end up with colourful off-putting streaks throughout the batter, especially if using blueberries. No need to mention these have been nutritionally ‘amped’ – you can’t tell by the wonderful taste~
 
Ingredients:
1 cup all-purpose flour
1 cup oat flour, whole-grain pastry flour or whole-wheat flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
3/4 cup sugar
1/4 cup canola oil (I used a good fruity extra virgin olive oil)
2 large eggs
1 cup natural unsweetened applesauce
1/2 cup plain low-fat yogurt
1/4 cup non-fat milk
1-1/2 tsp finely grated lemon or orange zest
1-1/2 cups fresh or frozen (unsweetened & unthawed) blueberries, cranberries, etc
 
Preparation:
Preheat the oven to 400º and prep a 12-cup muffin pan with muffin liners/cooking spray.
In a large bowl, whisk together the flours, baking powder, baking soda, cinnamon & salt.
In a medium bowl, beat together the sugar, oil, & eggs, until the mixture is slightly frothy. Add the applesauce, yogurt, milk & zest.
Stir the wet ingredients into the dry, mixing just enough to combine – DO NOT over mix. When there are still white streaks remaining, gently stir in the berries.
Fill  the prepared muffin pan and bake until a wooden toothpick inserted into the center of one of the muffins comes out clean, about 20 minutes and 12 – 15 for 24 minis~