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Monday, March 16, 2009

My Healthy Blueberry Muffins

Ben and I started Weight Watchers in the beginning of January. If you're not familiar with W.W. it's run on a points system. You get a certain amount of points allotted for your sex, build, activity on the job, and age. I like it because it is catered to nursing mothers. For instance, if you're a female you get two points, but if you're a nursing mother you get 12 points (a whole extra 10 points). The points are figured by taking the calories, fat, & fiber of what you eat (the portion size).

Well, it has been helpful, because I think it's probably pretty typical for most people to not watch how many calories they are taking in daily. It makes me aware of what I'm putting into my body and making healthy choices in what I choose to eat. Another positive is that both of us have lost weight as a result. Plus, you get an additional 35 flex points to use throughout the week. So if you have 30 points to use daily (which you need to use all 30 points) you get 35 points on top of that to use all at once or in increments throughout the week.

One thing I don't like about diets is when they deprive you, which I don't feel deprived using W.W. I also don't like recipes that are obviously gross tasting (I'd rather not eat anything).

Here's a recipe I adapted and the muffins came out really well.

Ingredients:

1 1/4 cup unbleached all-purpose flour (reserve 1/4 cup for streusel)
1 cup 100% stone ground whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg
2/3 cup nonfat plain yogurt
1/2 cup lowfat buttermilk
1 tsp vanilla extract
3/4 cup sugar
1/4 cup brown sugar
2 Tablespoon melted butter
2 cups fresh blueberries

  • Preheat oven to 375ºF. Place muffin liners in a 12-hole muffin tin.

  • In a large bowl, combine 2 cups of flour (unbleached & whole wheat), baking soda, baking powder and salt; set aside.

  • Using an electric mixer, beat egg with 3/4 cup white sugar in a large bowl until light and fluffy. Add yogurt and 1/4 cup buttermilk and beat until thoroughly combined; blend in vanilla extract.

  • Add half of flour mixture and half of buttermilk to sugar mixture; beat until just combined. Add remaining flour mixture and buttermilk; beat until smooth.

  • Fold in blueberries and fill each muffin liner about 3/4 full; set aside.

  • To make streusel topping, in a small bowl, combine 1/4 cup brown sugar and 1/4 cup flour. Pour in melted butter and combine with fingertips. Divide crumb mixture over muffins; gently press into top of muffin batter with fingertips.

  • Bake until slightly golden and a toothpick inserted in center of a muffin comes out clean, about 30 to 35 minutes. Cool in pans for about 10 to 15 minutes and then transfer muffins onto racks to cool completely. Yields 1 muffin per serving.
These are 3 points.

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