Bikini Muffins


Recently, I discovered that a typical coffee shop blueberry muffin has more calories and fat than a glazed doughnut (average medium blueberry muffin= 444 cal & 21.7 g fat, average glazed doughnut= 250 cal & 13 g fat from loseit.com).  I don’t know about you, but I would have rather eaten a doughnut!  Upon realizing this, I was outraged.  Here, I thought I was making a somewhat healthy decision by choosing an innocent blueberry muffin out of all the other sinful-looking baked goods to choose from.  This was my motivation to make a healthier blueberry muffin!

I created a delicious low-fat muffin made with blueberries and zucchini (bikini :-)).  I hope you like them!

Bikini Muffins

Servings: 16 muffins

Ingredients:

Dry:

-1 3/4 cup whole wheat flour

-3/4 cup white wheat flour

-1 1/2 tsp baking soda

-1/2 tsp baking powder

Wet:

-1 1/2 cups grated zucchini (peeled to remove green skin)

-1/4 cup canola oil

-1/4 cup soymilk or buttermilk

-1 to 1 1/4 cups sugar or agave nectar (most people like the full 1 1/4 cups of sugar :-))

-1 tsp salt

-2 tsp vanilla extract (0r 4-5 drops of concentrated butter-vanilla)

-2 Tbls ground flaxseed (optional)

For blueberries:

-1 cup blueberries (fresh or frozen, un-thawed)

-2 tsp flour + 1 tsp sugar

Extras:

-2 tsp sanding sugar (regular sugar is fine too) for sprinkling

Directions

*Preheat the oven to 215 degrees Celsius.

1. Mix the dry ingredients together in a bowl.

2. Mix the wet ingredients together in a separate bowl.

3. Coat the frozen or fresh blueberries in 2 tsp flour mixed with 1 tsp of sugar, this allows your blueberries to stay afloat during the baking process.

4. Combine the wet ingredients and dry ingredients gently, once combined, gently fold in the blueberries.  Careful not to rupture the blueberries or your batter will turn blue.

5. Line a muffin tray or baking tray with cupcake cups/tins.

6. Scoop about 1/4 cup of the batter into 14-16 muffin cups/tins.  Sprinkle each muffin with sanding sugar.

7. Bake the muffins at 215 degrees Celsius for 18-25 minutes depending on your oven.  These muffins are very moist, so don’t worry too much about over baking a little.

8. Let the muffins cool for at least 30 minutes.  Enjoy plain or with some low-fat butter spread!

Below are the ingredients used in this recipe. The agave nectar and blueberries can be found at Home Plus or Costco, the vanilla at Home Plus and the flours at your local mart (Top Mart, Jin Mart etc…).

Nutrition Information:

For 1 serving (1 muffin): 158 calories, 4.3 g Fat, 0.4 g Saturated Fat, 0 mg Cholesterol, 183 mg Sodium, 28.3 g Carbohydrates, 2.4 g Fiber, 13.2 g Sugars, 3 g Protein.  * This calculation is based on 1 cup of sugars used.

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