Muffins: Usually nutritional disaster; 'Nuffins: not so much.
I hate muffins, but not like in the same way that I would say I hate Brussels sprouts. I hate muffins because they’re so cute and innocent and sweet that I really want them. But there’s practically no way to make a muffin worth its cost in Weight Watchers Points. No matter how much applesauce and whole-wheat and fruit you pack in, they still come out to 4 or 5.
These I kind of made up based on an Allrecipes, er, recipe. They’re only 3 points.
I’ll admit they’re smaller than the regular white-flour-sugar-oil yummy breakfast ones I crave, but I really like that they don’t taste “whole-wheat-y” like some healthy muffins do. I think it’s the pastry flour.
They also have more flavor because I used my homemade (sweetened) applesauce, which is heavy on fall-favorite spices cinnamon, nutmeg, ginger and cloves. You can use store bought applesauce and add — very small amounts of — these, if you like.
I wound up using Splenda Brown Sugar blend because I stumbled over half a bag of it when looking for something else in the pantry. Didn’t hurt the flavor a bit. Kind of turned me back on to using the stuff if I can hold my nose at the price.
I also added a sprinkle of crumb topping, made with 1 tablespoon melted butter, a tablespoon of brown sugar and a sprinkle of pecans. Divided over 18 muffins, the calorie addition was negligible, but the topping added a little decadent hint of the lethal kind of regular muffins. Which I “hate.”
BLUEBERRY WHOLE-WHEAT PECAN MUFFINS
1 1/2 cups whole wheat pastry flour
1 cup 1 percent milk
1/2 cup sweetened applesauce
2/3 cup Splenda brown sugar blend
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup blueberries
1/2 cup chopped pecans
. Preheat oven to 375 degrees. Grease muffin cups or use paper muffin liners. Mix together whole wheat pastry flour and milk, and let stand for 10 minutes.
. In a large bowl, mix together applesauce, egg, brown sugar blend, and vanilla. Beat in pastry flour mixture.
. Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt. Stir into bran mixture until just blended.
. Fold in blueberries and pecans. Scoop into muffin cups.
. Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped.