but they are fried and way bad for the waistline….so….mommy healthified them a little 🙂
I used a muffin recipe that I have tweeked, see below:
2 cups all purpose flour….hmm….well….ok….I admit, the flour in my cabinet is basically a mix of white, wheat, soy, almond, and flax seed 🙂 – but hey use all purpose if you want
1 cup sugar…..yeah…..like that is gonna happen…… changed that to 1/2 cup Truvia
1tsp baking powder
1tsp baking soda
1 8oz container of blueberry yogurt – I don’t used the flavored yogurts, way to high in sugar, I use 1 cup Fat Free Yogurt, yeah I am not real big on “fat free” but it IS 0 points…so sigh…..I use it. I mix into it whatever fruit flavor I want, so I had some extra apples and made them in to a apple butter (apples, water, vanilla, very small amount of agave, cook down til thick), so I mixed this in the yogurt.
1 egg – remember I am not vegan, you can probably use a “flax egg” if you are
1 tsp Vanilla
4 Tbl Spoon butter – NOT!!! I made a batch with 1/2 the butter, couldn’t tell the difference, then I made a batch with NO butter and still couldn’t taste a difference so I skip this altogether
2 cups blueberries- I just replace it with what ever fruit I happen to have on hand that is going to go bad if I don’t use it.
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Stir together flour, sugar, baking soda and baking powder. In a separate bowl, combine yogurt, egg, vanilla, butter and blueberries. Stir mixtures together just until combined; batter will be very thick. Scoop into prepared muffin cups.
- Bake in preheated oven for 25 minutes.
Per Serving: 205 calories; 4.538.1 3.6 26 179
Now I will eat them like this, but since they are for my son, I made two types of toppings
Butter, Brown sugar, Vanilla
Coconut milk (just because I had no regular milk, hopefully he won’t be able to tell the difference), powdered sugar, Vanilla
Plus two with no toppings for ME!