Here at BURN we seem to be on a bit of a breakfast kick (lucky for us, its the most important meal of the day). What's on the menu this week? Fresh from the oven, warm and WONDERFUL blueberry muffins!
Though some may argue that muffins, while delicious, lack nutritional value, we at BURN do not believe in deprivation. As the late Julia Child once suggested "Everything in moderation...including moderation." Rather than denying ourselves the pleasure of waking up to this delightful breakfast staple, we searched far and wide for a low calorie recipe option that would satisfy both our tastebuds and our waistlines. What we found comes courtesy of My Father's Daughter: Delicious, Easy Recipes Celebrating Family and Togetherness by Gwyneth Paltrow and is as healthy as it is drool worthy.
What You'll Need -
- 1/2 cup unsalted butter, melted and cooled slightly
- 2 eggs (preferably cage free and organic)
- 1/2 cup whole milk
- 2 cups unbleached all-purpose flour
- 3/4 cup plus 1 tsp sugar, divided
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 1/2 cups fresh blueberries
How To Make It Happen -
Begin by heating your oven to 375°. Next, line a 12-cup muffin pan with paper liners. Whisk together butter, eggs and milk in a bowl. In a separate bowl, combine flour, 3/4 cup sugar, baking powder and salt. Add wet ingredients into dry ingredients in three turns, then carefully fold in blueberries. Divide batter evenly among muffin cups and sprinkle with remaining 1 tsp sugar. Bake until muffins are golden brown (25 to 30 minutes) then serve warm.*
*These muffins can also be frozen individually in sandwich size freezer bags and reheated for a quick breakfast on busy mornings. Simply remove from ziplock and microwave on high for 1 minute.
232 calories per muffin, 10 g fat (6 g saturated), 33 g carbs, 1 g fiber, 4 g protein