Ginger-Pear Muffin

Stay limber with pears.  The fruit’s copper boosts the production of lysyl oxidase, an enzyme proven to preserve joint strength and elasticity.

photo credit:  food.com

For this recipe, you will need:

• 1 1/2 cups whole-wheat pastry flour
• 1/2 cup oat flour
• 1 tsp. baking powder
• 1/2 tsp. each sea salt and nutmeg
• 2 tbsp. chopped candied ginger
• 3/4 cup each skim milk and sucanat (or brown sugar)
• 1/4 cup extra virgin coconut oil, melted
• 1 egg
• 1 cup pears, peeled and chopped

Directions:

Heat oven to 400°F.  Line 12-well muffin pan with paper liners.  in bowl, blend first 6 ingredients.  In separate bowl, whisk together milk,sucanat, oil and egg.  Stir in flour mixture.  Add pears.  Divide batter evenly among wells of prepared pan.  Bake 2o minutes, or until toothpick inserted in muffins comes out clean.

The Blue Jewels

Want to stay sharp for life?  Top cereal or yogurt with fresh blueberries or have a blueberry muffin.  Studies show that just half a cup every other day or so improves learning capacity, motor skills and memory.  Here’s a recipe I got from Dinnercraft.com.

Blueberry Buttermilk and Flax muffins

For the muffins you will need:

• 1 cup whole wheat flour
• 1/2 cup all-purpose flour
• 3/4 cup oat bran
• 3/4 cup ground flax seed meal
• 1/2 tsp. salt
• 2 tsp. baking soda
• 1 tsp. baking powder
• 3/4 cup brown sugar, packed
• 3 large eggs
• 3/4 cup nonfat buttermilk
• 1 tsp. vanilla
• 1/3 cup of unsweetened apple sauce
• 2 cups blueberries, divided
• 2 tsp pumpkin pie spice

1)  Preheat oven to 375 degrees. Spray 2 muffin pans with nonstick cooking spray.

2)  In a large mixing bowl, stir together flours, oat bran, flax seed meal, salt, baking soda, pumpkin pie spice  & baking powder. In another large mixing bowl, whisk together brown sugar, eggs, buttermilk, vanilla and apple sauce.

3)  Pour dry ingredients into the wet ingredients.  Stir until the dry ingredients are incorporated into the batter. Do not over-mix. Toss blueberries with the reserved tablespoon of dry ingredients. Fold 1-1/2 cups of the blueberries into muffin batter. Fill muffin tins with batter. Sprinkle remaining 1/2 cup of blueberries on top of muffins, pressing down lightly.

4)  Bake 20-25 minutes until muffins are lightly browned.

Apple Streusel Muffins

Got the recipe from Taste of Home.

For this recipe you will need:

• 2 cup all-purpose flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 1/2 cup butter, melted
• 1 1/4 teaspoons vanilla extract
• 1 1/2 cups chopped peeled tart apples

For Streusel Topping you will need:

• 1/3 cup packed brown sugar
• 1 tablespoon all-purpose flour
• 1/8 teaspoon ground cinnamon
• 1 tablespoon cold butter

For the Glaze you will need:

• 1 1/2 cups confectioner’s sugar
• 1 to 2 tablespoons milk
• 1 teaspoon butter, melted
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon salt

Directions:

1)  In a bowl, combine the flour, sugar, baking powder, baking soda and salt.  In another bowl, whisk the eggs, butter and vanilla; stir into dry ingredients just until moistened (batter will be stiff).  Fold in apples.

2)  Fill greased or paper-lined muffin cups three-fourths full.  In a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly.  Sprinkle over batter.

3)  Bake at 375° for 15-20 minutes or until a toothpick comes out clean.  Cool for 5 minutes before removing from pan to a wire rack to cool completely.  Combine glaze ingredients; drizzle over muffins.

Yield:  1 dozen

Your guide to cutting calories without losing flavor

Substitute Oat Flour for refined white flour in equal parts; , It gives you a boost of filling fiber and is heart-healthy.  You can easily find this in grocery stores, but if you can’t, grind regular oats in a food processor.

Use Real Extracts and spices rather than artificial flavoring (vanilla extract instead cheaper vanilla flavoring, for example) to add an extra kick of flavor.

Be Creative. Certain delicate desserts like soufflés are tough to modify.  But muffins, cookies, and cakes are forgiving.  Try tossing in dried fruits, nuts and seeds to add flavor, texture and nutrients.

Use Fruits. Substitute a large mashed ripe banana, plus a drizzle of canola oil, for a half stick of butter to cut fat and calories and add some healthy carbs.

Guilt-Free Chocolate Muffins

For the muffins, you will need:

• cooking spray
• 1 cup applesauce
• 1 teaspoon canola oil
• 1/2 cup turbinado sugar
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 3/4 cup oat flour
• 1/3 cup unsweetened cocoa
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/8 teaspoon ground cinnamon
• 1/2 semisweet dairy-and gluten-free chocolate chips
• powdered sugar (optional)

Directions:

1. Preheat oven to 350°.  Place 8 paper liners in muffin tin; coat with cooking spray.
2. Combine applesauce and next 4 ingredients.  In a separate bowl, whisk together the next 6 ingredients.  Add oat mixture to applesauce mixture, stir until blended.  Stir in chocolate chips.
3. Spoon batter into muffin cups.  Bake for 20-22 minutes, rotating the pan a half-turn after 10 minutes.  Muffins are done when tops are firm to the touch.
4. Cool slightly.  Top with powdered sugar, if desired.

Double Chocolate Muffins

This muffin is a sure winner because it’s double yum and double fun. Don’t eat too much though, or you might double your belly.   I got the recipe from Mr. Breakfast.com.

For the muffins, you will need:

• 1 cup semisweet chocolate chips
• 3 squares unsweetened chocolate, chopped
• 1 stick butter, softened
• 1 cup sugar
• 1 egg
• 1 and 1/2 teaspoons vanilla extract
• 1 dash of salt
• 1 cup buttermilk
• 2 cups all-purpose flour
• 1 teaspoon baking soda

Procedure:

1)  Preheat oven to 400F.  In large saucepan, combine butter and unsweetened chocolate and heat on a low heat until mixture is melted and smooth. Remove from heat and let cool until lukewarm.

2)  Stir in sugar, egg, vanilla, salt and buttermilk until well blended.

3)  In a separate bowl. sift together flour and baking soda. Stir this into chocolate mixture just until combined. Stir in chocolate chips.

4)  Spoon batter in 12 paper muffin cups or well-greased muffin tins. Fill to 1/4 inch from the top.

5)  Bake 15 to 20 minutes, or until a toothpick inserted in center comes out clean. Remove pans from the oven and let cool before serving.  Happy eating!