Monday, July 19, 2010

In Search of a Healthier Muffin

So, I found this recipe for blueberry muffins a few weeks ago, and it makes amazing muffins. In fact, my husband and neighbors all agree they've had none better.

Blueberry Muffins - A Healthier Muffin

So, what's the problem, you ask?
217 calories
8 grams fat
573 mg sodium
1 lonely little gram of fiber
17 grams sugar

AND that's without the crumb topping, which adds another 33 calories, 1 g fat, and 5 g sugar. For you Weight Watchers fans, that makes each muffin 6 points. 
Thanks to for the nutrition data.  

Once I realized how unhealthy these muffins were, despite their delightful flavor, I began work on creating an equally tasty but healthier muffin. 

Blueberry Muffins - A Healthier Muffin

Dry Ingredients
  • 1 cup quick oats (the kind that cooks in 1 minute)
  • 1/4 cup regular rolled oats
  • 1/2 cup white flour
  • 1/2 cup oat bran (for a less oaty taste, replace with flour)
  • 1/3 cup sugar
  • 1 TB baking powder
  • 1/2 tsp salt

Wet Ingredients
  • 1 cup milk (I used 1%)
  • 1 egg
  • 6 TB unsweetened applesauce (about one of those individual-serving cups they sell in packs)


Don't Forget: 1 1/3 cup fresh blueberries

  • 2 TB regular, rolled oats
  • 1/4 tsp cinnamon

Combine wet ingreds into dry
  1. Preheat oven to 415 degrees. 
  2. Combine all dry ingredients in a mixing bowl. 
  3. In a separate bowl, combine all wet ingredients. 
  4. Stir the wet ingredients into the dry ones until mostly combined - you'll still see some areas that look dry. 
  5. Mix the blueberries in gently. 
  6. Divide into ten greased muffin cups (or use paper liners). Note: I've heard it's helpful to put water in the muffin pan cups you're not using. I don't do this, though, because it always ends with spilled water and burns at my house.
  7. Bake 15 minutes at 415 degrees. To tell if they're done, stick a toothpick down the center of the biggest muffin. If it comes out clean or with just crumbs, they're done. If it comes out with batter on it, give them another 2 minutes.

Allow the muffins to cool for 5 min in the pan before removing. I find it helpful to run a knife around the edge of each of the muffins before trying to pop them out.

And the best part -

129 calories
1.5 grams fat
397 mg sodium
2.5 grams fiber
11 grams sugar

Per muffin, that's just 2 Weight Watchers points!


Katie said...

These are the healthiest muffins I think I've ever seen. I may have to try them.

Jessica McRackan said...

@Katie, I really liked them with the oat bran; my husband preferred all flour, no bran. I'd love to find out what your preference was after you've made them & what you thought.

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