Sunday, September 15, 2013

Experiment #48: Whole Grain Blueberry Muffins

Recently my challenge has been to make breakfast in the wee hours of the morning for my little one.  He's been waking up at 6am pretty consistently.  Sigh...

Anyway, it has been difficult in my groggy state to make a good breakfast for my 15 month old, so I have been searching high and low, internet and my cookbooks for an easy recipe for breakfast.

I stumbled upon this Real Simple Recipe for Whole Grain Blueberry Muffins.  I really appreciate that when it says whole grain, the recipe really is whole grain and not partially whole grain.

I read the reviews and some people said that they did not process the oatmeal, so I didn't in an attempt to make this recipe easier and I chopped the pecans by hand and not in a food processor.

Of course, I still had my adjustments.  I reduced the sugar.  I used nonfat plain yogurt (the original recipe calls for lowfat), because that is what I had on hand.  I replaced the butter with oil to reduce the saturated fat in the recipe.

Unfortunately, I didn't have enough blueberries for the recipe, but I went ahead and made this recipe.  The recipe has 2 cups of fresh blueberries or 8 oz. of frozen blueberries and I didn't have any backup blueberries in my freezer.  I figured out too late... the morning of baking.  Ahh...

I did measure the dry ingredients in a bowl and left it on the counter covered and mixed the wet ingredients in a liquid measuring cup and placed it in the refrigerator the night before and then mixed the rest in the morning.

Whole grain blueberry muffins adapted from a Real Simple Recipe
1 1/4 cups whole wheat flour, spooned and leveled
1 cup old fashioned rolled oats
1/4 cup flaxseed meal
1/4 cup pecans, chopped
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup plain nonfat yogurt
3 tablespoons sunflower oil
1 tablespoon grated orange zest
1/4 cup orange juice
1 large egg
1 teaspoon vanilla extract
2 cups fresh blueberries (the original recipe)

Preheat the oven to 375 F.  Line a standar 12-cup muffin tin with paper liners.  In a bowl, mix together the flour, oats, flaxseed meal, pecans, baking powder, baking soda and salt.

In large bowl, whisk together the yogurt, oil, orange zest, orange juice, egg, and vanilla.  Add the flour mixture and mix just until incorporated (do not overmix.) Fold in the blueberries.

Divide the batter evenly among the muffin cups.  Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes.

The muffins were pretty good, but the best bites of them were the bites with blueberries.  They really add needed moisture in the muffins.

I found the muffin batter to be very very dense and the muffins neither spread or rose at all.  They pretty much looked the same as they went into the oven.

These muffins have potential and were delicious for a whole grain muffin with very little fat, but I felt there needs to be more tweaking to my recipe.

The oatmeal was dry in the muffins, because I didn't process them, and so next time I would place them in the milk and have it sit for 15 minutes so they are hydrated in the final muffin.  I learned this from a blueberry muffin recipe I made off the New York Times Web site.

I think I might have reduced the sugar too much and I would add a bit more next time.

I will definitely revisit this experiment in the future.

As a side note, the recipe says that the muffins will keep at room temperature for 3 days or in the freezer for 1 month.  Warm in the microwave for 1 to 2 minutes.

Link to the original recipe on Real Simple web-site:

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