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Thursday, April 14, 2011

Another Snack Day, Another Muffin



Tomorrow is our turn for snack day so the search for a healthy, tasty muffin begins. I must have bookmarked 20 recipes last night but when I woke up this morning, the only one that was still stuck in my head was Smitten Kitchen's perfect blueberry muffins . The only thing I needed to go and buy was a lemon but then they had blueberries that looked nice so I bought some and used those instead of the frozen blueberries I had intended to use. I stuck pretty close to the recipe with just a few changes - I added some whole grain flour and because my greek yogurt was as thick as cement (in a good way of course) I added a bit of vanilla soy milk so that my batter would not require actual kneading. Oh, I threw in some poppy seeds because I am all about the poppy seeds right now and those kids should be too.

Blueberry Poppy Seed Muffins
adapted from a recipe on Smitten Kitchen
Made 12 regular muffins

5 tbls soft butter
1/2 cup sugar (meant to use brown but forgot - will use brown next time)
1 large egg
3/4 cup greek yogurt
1/4 scant cup vanilla soy milk or milk or buttermilk for that matter
zest of one lemon, grated on a rasp
1/4 cup 9 grain bread flour
1 1/4 cup unbleached all purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup fresh blueberries

Preheat oven to 375F
Line 12 muffin tins with liners

Beat the butter and sugar together with a hand beater until smooth. I think it's too small of a batch to work really well in the kitchen aid. Once its fluffy, add the egg and beat well and then add the yogurt, zest and half of the soy milk. Mix the dry ingredients in another bowl and add half and mix until combined. Add the other half and mix until the flour just disappears. If that isn't happening, like it wasn't for me, add some more milk, a tiny bit at a time until you can mix all the flour into the batter. Then fold in your blueberries. The batter is really thick and is more like a cookie dough. Fill each muffin cup 3/4 full and bake for 25 - 30 minutes until a tester inserted into a muffin comes out clean. Cool on a rack.





I was a bit worried about the 9 grain bread flour but they turned out great! Healthy enough to feed the little buggers guilt free and tasty enough that they don't know they are good for them!