I don’t know about you, but I can only take so much corned beef and cabbage. I had it twice this week, and although I enjoyed every bite, I am ready for something a little healthier.
Now, I know I’ve been a little obsessed with muffins lately, but this muffin recipe is different. It’s healthy! Or, maybe I should say healthier. I first made this recipe back in 1990. It's from Sunset’s Light & Healthy Cookbook. These muffins are made with half all-purpose flour and half whole wheat flour and canola oil, so they are on the healthier side. I hadn’t made this recipe in years, and for a moment while I was mixing the ingredients, I thought there was a misprint in the amount of cinnamon I should include. But, I didn’t remember having a problem in the past, so I forged ahead. The amount of cinnamon in the muffins is perfect. The whole wheat flour creates a more dense and chewy muffin, and the cinnamon adds a nice depth of flavor. These muffins taste even better the next day.
Adapted from Sunset’s Light & Healthy Cookbook
1 ½ cup all-purpose flour
1 ½ cup whole wheat flour
1 cup plus 2 Tablespoons firmly packed light brown sugar
2 teaspoons baking soda
4 teaspoons baking powder
1 Tablespoon cinnamon
¼ teaspoon salt
1 ½ cup lowfat buttermilk
¼ cup canola oil
2 cups of fresh or frozen blueberries
Preheat the oven to 375 °. Mix together the whole wheat flour, all-purpose flour, 1 cup sugar, baking soda, baking powder, cinnamon and salt. In another bowl beat the eggs and buttermilk. Stir the egg mixture into the flour mixture just until moistened. Add the blueberries stirring gently and briefly to mix them into the batter. Spoon the batter into greased muffin cups (you could also use foil liners). The original recipe called for filling the muffin cups almost full, but I filled the muffin cups about two-thirds full. Sprinkle the remaining 2 tablespoons of sugar on top of the batter. Bake for 20-30 minutes until well browned and a toothpick comes out clean. Remove from pan and cool muffins on a cooling rack. Makes 12-15 muffins.