Monday, June 17, 2013
Guess what time it is? Secret Recipe Club! This month I was assigned Debbi's blog Debbi Does Dinner Healthy. Debbi is also the very gracious hostess Secret Recipe Club's Group C and keeps us all organized and on schedule each month. I was excited to browse Debbi's blog because she has so many great dinner ideas....that are healthy! Debbi mostly focuses on meals that are under 500 calories (though she throws in desserts here and there where calorie counting is strictly off limits!). I had every intention of making something savory from Debbi's blog. I had my eye on Raspberry Glazed Rosemary Chicken, Parmesan Chicken Bake and Chicken Poblano Casserole. All so tasty looking!
But surprise, surprise...
My sweet tooth took over once again. I'm starting to sounds like a broken record! I didn't go with a full on dessert so I give myself kudos for that. I had some beautiful blueberries to use up so I went with a little something sweet for breakfast. These blueberry muffins have whole wheat flour in them...so they are healthy! Right? Actually they are only 221 calories per muffin, which isn't too shabby. Especially if it means I can have a little sweet at breakfast. :)
The muffins are fluffy and soft on the inside and have a slight crunch on top (which I love) if you serve them fresh out of the oven! With a lightly sweet crumb, a pop of fresh blueberries and a bit of heartiness from the wheat flour, it's a great way to start your day. Thanks Debbi!
from Debbi Does Dinner Healthy adapted from Brown Eyed Baker
1 cup all purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup sugar
4 tablespoons butter, melted and cooled
1 1/4 cup light sour cream (I used Greek yogurt)
1 1/2 cups fresh blueberries (frozen can be used as well)
Preheat over to 350 and line 12 cup muffin tin with liners.
In a medium bowl whisk flours, baking powder and salt. Toss the blueberries in the dry mixture.
In a separate medium bowl whisk egg until light in color. Whisk in sugar and then add melted butter in 2 additions until combined. Whisk in the sour cream in 2 additions until combined.
Add the sour cream mixture to the flour mixture and gently fold until just combined. The batter will be very thick (almost the consistency of cookie dough) and may have some streaks of flour. Do not over mix.
Divide the batter into the muffin tins (I like to use a full size ice cream scoop for consistent portions). Bake for 25 - 30 minutes, rotating the pan halfway through baking, until muffins are lightly golden brown and a toothpick inserted comes out clean. Remove muffins from the tin and cool on a wire rack for 5 - 10 minutes. Serve warm if possible.