Clean Eating Blueberry Corn Muffins

For those of you who follow me on Facebook or Twitter or read the My Life section of this blog, you’ve probably heard me going on and on about making some of Elvis’s favorite recipes and photographing them for Elvis International Magazine.

I was very excited about this project because I’m a huge fan of Elvis’s music. I don’t think I’ve taken my Elvis CD out of my car’s CD player in months. My son knows all the songs by heart (Gotta love a 2 year old who sings Elvis, even if you’re not a fan!). His favorite song is “Teddy Bear”. He listens to the entire song in complete silence, and at the very end, and at the top of his lungs he sings, “teddy beeeaaaarrrrr. Oooooooooo.” It’s too cute for words.

But I digress.

One of the recipes I made for the magazine was Blueberry Corn Muffins.  The recipe was easy enough, and the muffins turned out well. But you know I couldn’t leave well enough alone. First of all, because I love to tinker with recipes. And second, I wouldn’t have much of a blog post if I didn’t have a clean eating recipe to post here.

Much to my surprise, I actually like the clean eating version better! They are moist and have a bit more flavor to them. Plus they have 1/4 less fat and 1/2 the salt! Can’t argue that! Although, even I have to admit that these are a once-in-a-while treat.

If you’d like to have the original recipe, you’ll have to order the magazine. But if you’d like to give my recipe a try, here it is.

Clean Eating Blueberry Corn Muffins
(Makes 12 muffins)

Ingredients
1 3/4 cups corn meal
1/2 cup whole wheat pastry flour
1 tsp. baking soda
1/4 tsp. salt
1 cup unsweetened apple sauce
3 tbsp. agave
1 tbsp. molasses
1 egg
1 cup low fat buttermilk
1/4 cup corn oil
1 1/2 cups frozen blueberries

Directions

Step 1 – Preheat oven to 425 degrees F.

Step 2 – Spray a 12 muffin tin with a light coating of olive oil.

Step 3 – In a large mixing bowl, mix all your dry ingredients.

Step 4 – In a separate large mixing bowl, mix all your wet ingredients, but NOT the blueberries.

Step 5 – Combine your wet and dry ingredients.

Step 6 – Quickly fold in your blueberries, but don’t over mix or the dough will all turn blue. (This is not the end of the world, but it’s nicer for presentation purposes).

Step 7 – Spoon batter into muffin tray. (See what I mean about the batter turning blue?)

Step 8 – Bake until the muffins have a nice, golden brown top to them (about 10 minutes). Then cover with foil, and continue to bake for another ten minutes. They will bake for a total of 20 minutes. You just want to cover them once the tops turn brown or they will burn.

Step 9 – Remove tray from oven and turn muffins over onto a cooling rack. Flip muffins onto their bottoms being careful not to burn yourself.

These are fabulous while they are still warm, but even better the next day when the flavors have had a chance to meld.

Eat and Enjoy!

Munchkin Helpers:

If you have little ones, here’s how they can help (With close supervision, of course).

Let your kids pour the measured ingredients into the mixing bowls. And let them mix! They love to mix! Older kids can measure ingredients and spoon the batter into the muffin tray.

RELATED READING:

• Clean Eating Kiwi Muffins
  

Nutritional Content
1 serving = 1 muffin

Calories: 180
Total Fat: 6 gm
Saturated Fats: 1 gm
Trans Fats: 0 gm
Cholesterol: 18 gm
Sodium: 180 mg
Carbohydrates: 31 gm
Dietary fiber: 3 gm
Sugars: 9 gm
Protein: 4 gm
Estimated Glycemic Load: 17

Nutritional Information estimated at Nutritiondata.com. Data may not be accurate.

Caution: Any time a child is in the kitchen, they will require close supervision. Munchkin Helpers suggestions should be applied with common sense to your own child, taking their own capabilities into account. Do not assume that because it says here that your child can do something, that they can, in fact do it. Please use common sense when in the kitchen with your child(ren).

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