Tue 13 Apr 2010
My friend Sinead is a new mother and working hard to get her “5 a day” of fruit and veg. My friend Aoife is always trying to eat healthy. I’m making an effort to stay away from the tempting variety of cakes and sweets that seem to be everywhere here in Ireland.
These Wholemeal Blueberry & Lemon Muffins fit the bill for all of us. Made with wholemeal flour (different from whole wheat flour), yogurt and lots of blueberries (known as one of the foremost “superfoods”), these are delicious and relatively healthy. Calorie-wise these clock in at around 230 calories a piece with a good amount of fiber and loads of antioxidants. Enjoy for breakfast or as a satisfying mid-afternoon snack!
Wholemeal Blueberry & Lemon Muffins
(Makes 12 large muffins)
240 grams (2 cups) wholemeal flour
100 grams (1 cup) plain flour
1 teaspoon baking soda
2 teaspoons baking powder
Pinch of freshly grated nutmeg
73 grams (1/3 cup) vegetable oil
200 grams (½ cup) sugar
200 grams (½ cup) brown sugar
312.5 grams (1 ¼ cups) of plain, Greek-style yogurt
1 teaspoon vanilla extract
Zest from two lemons
200 grams (2 cups) fresh blueberries (if you use frozen, thaw first)
Non-stick cooking spray or butter (to coat muffin tins)
Demerara sugar (aka Turbinado sugar)
Preheat oven to 180 C (350 F). In a large bowl, whisk together both flours, baking soda, baking powder, nutmeg and salt and set aside. In another large bowl, whisk together both sugars, egg, vanilla, lemon zest, oil and yogurt. Add the dry ingredients and mix ONLY until incorporated – be very careful not to over mix. You don’t want tough muffins! Add the blueberries and mix in gently just until incorporated. Mixture will be quite thick.
Spray muffin tin with non-stick cooking spray or brush with butter. Using an ice-cream scoop, spoon the mixture into the muffin tins. Wet your hands a bit and press the dough gently to create an even surface. Sprinkle with a bit of demerara sugar (optional) and bake for 25 minutes. Cool and serve!
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