Wednesday, May 30, 2012

One Superfood

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Blueberries scream summer!!!!
.....and they are one of the highest antioxidant containing fruits in the US diet, also high in potassium and Vitamin C. What to do with blueberries? I woke up this morning needing another hit of THIS.

But I decided to try a different recipe this time that I can have for breakfast or for a healthy snack.

Blueberry-Lemon Muffins
Ingredients:
  • 2 cups AP flour
  • 2/3 cup granulated sugar (I substituted Splenda)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup fresh blueberries
  • 2 tsp grated lemon rind
  • 3/4 cup low fat buttermilk (I substituted light Silk soy milk)
  • 3 Tbsp butter, melted
  • 1 tsp lemon juice
  • 1 large egg, lightly beaten



Directions:

Preheat oven to 400F

Whisk together flour and the next 4 ingredients in a medium bowl. Add blueberries and 2 tsp lemon rind; toss gently. Make a well in center of mixture.

Combine buttermilk (or so=y milk), butter, 1 tsp lemon juice and egg in a bowl; stir well with a whisk. Add to flour mixture, stirring just until moist. Spoon batter into 12  muffin cups coated with cooking spray.

Bake at 400F for 17-18 minutes or until golden brown. Remove muffins from pan immediately; cool on a wire rack.

Option: Combine 1/2 cup of powdered sugar and 1 tsp lemon rind, 2 tsp lemon juice and stir until smooth. Drizzle glaze evenly over muffins.

Some other recent eats:
Shrimp and Grits





Running streak Day 3 - I did an interval training on the TM today for a total of 3 miles.

(source)

Reminder for everyone out there

Have a happy hump day!







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