Monday, February 01, 2010

Blueberry Corn Muffins

Originally uploaded by Food Fanatic
I have a muffin cookbook I received years ago and I've used it so much that it's falling apart. The book is called "Gloria's Glorious Muffins," by Gloria Ambrosia. The book is comprised of muffins made with no refined sugar and lots of whole grains, fruits and nuts. They are NOT intended to be low-fat muffins, but they are definitely nutrition powerhouses.

So this morning, inspired by Yogabuddy's facebook post yesterday about blueberry muffins, I whipped out the book and subsequently these muffins.

Blue Morning Muffins
Preheat oven to 375 degrees

3/4 C whole-wheat flour
1 C unbleached white flour
3/4 C blue or yellow cornmeal
2 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt

Sift all these dry ingredients together in a large bowl. Toss in:

1 1/4 C fresh or frozen blueberries

Stir them around to coat them with flour so they won't bleed too much into the rest of the muffin.

Whisk together in a smaller bowl:

1/2 C applesauce (which I made from two apples that were getting soft...I just peeled them and simmered them with a little lemon juice, adjusting the sweetness with a little agave--because one was a Granny Smith apple)
1 C milk-soy or cows
1/4 C Canola oil
1 egg-a nice, fresh yogabuddy chicken egg, I might add...
1/2 C blueberry or grape all-fruit preserves
1 tsp vanilla

Pour the wet ingredients into the dry ingredients and mix just until all the flour is moistened. Do Not Overmix!

Spoon the batter in equal amounts into paper-lined or greased muffin tins. Bake for 15-20 minutes.

Remove from oven and allow to cool in the tin for another 15-20 minutes. Brush the tops with a little Canola oil.


Originally uploaded by Food Fanatic
This is the brownie recipe I made Friday night. I found it on the 'net a couple of weeks ago but can't remember where! If you recognize it, please let me know so I can credit the author and website.

I found this recipe while googling for brownies made with no refined sugar. I added the rest of the grain-sweetened chocolate chips I'd bought for the peanut butter chocolate chip cookies I made a couple of weeks ago.

2 eggs
1/2 C honey
t tsp vanilla
1/2 C maple syrup
1/2 C butter
6 TBSP cocoa powder
3/4 C whole wheat flour
3/4 tsp baking powder
1/2 tsp salt

Preheat oven to 325 degrees.
Whisk together the eggs, honey, syrup and vanilla.
Melt butter and then stir in the cocoa until well-blended.
Blend into the egg mixture (just to be sure it's not still too hot, temper the egg mixture by whisking in small amounts first)
Sift together the dry ingredients
Add the wet ingredients to the dry ingredients. Mix just until blended and all the flour is moistened. Do Not Overmix!
Pour into a greased 8 x 8 baking pan
Bake 30-35 minutes (however, mine took almost 45) or until a toothpick inserted in the middle come out clean.