Berry Rich Muffins

Berry Rich Muffins

Dried blueberries or cherries enhance the fruitiness of these wholesome berry muffins. If it is more convenient, use frozen berries instead of fresh.

From EatingWell: September/October 1996, The EatingWell Diabetes Cookbook (2005)
Yield: 1 dozen muffins
Active Time: 20
Total Time: 40

Ingredients

  1. 1 cup whole-wheat flour
  2. 1 cup all-purpose flour
  3. 1 teaspoon baking powder
  4. 1/2 teaspoon baking soda
  5. 1/4 teaspoon salt
  6. 1 large egg
  7. 1 large egg white
  8. 2/3 cup packed light brown sugar, or 1/3 cup Splenda Sugar Blend for Baking
  9. 1 cup buttermilk, or equivalent buttermilk powder and water
  10. 1/4 cup canola oil
  11. 1 1/2 teaspoons grated lemon or orange zest
  12. 1 teaspoon vanilla extract
  13. 1 1/2 cups mixed fresh berries, such as blueberries, raspberries and/or blackberries
  14. 1/4 cup dried blueberries, or dried cherries
  15. 1 tablespoon sugar

Preparation

  1. Preheat oven to 400°F. Coat 12 standard 2 1/2-inch muffin cups with cooking spray.
  2. Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl.
  3. Whisk egg, egg white and brown sugar (or Splenda) in a medium bowl until smooth. Add buttermilk, oil, lemon (or orange) zest and vanilla; whisk until blended.
  4. Make a well in the center of the dry ingredients. Add the wet ingredients; stir with a rubber spatula until just combined. Gently stir in mixed berries and dried fruit. Scoop the batter into the prepared pan and sprinkle sugar over the tops.
  5. Bake the muffins until the tops spring back when touched lightly, 20 to 25 minutes. Let cool in the pan for 5 minutes. Loosen the edges and turn the muffins out onto a wire rack to cool slightly before serving.

Tips & Notes

  • Ingredient note: You can use buttermilk powder in place of fresh buttermilk. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
  • Substituting with Splenda: In the EatingWell Test Kitchen, sucralose is the only alternative sweetener we test with when we feel the option is appropriate. For nonbaking recipes, we use Splenda Granular (boxed, not in a packet). For baking, we use Splenda Sugar Blend for Baking, a mix of sugar and sucralose. It can be substituted in recipes (1/2 cup of the blend for each 1 cup of sugar) to reduce sugar calories by half while maintaining some of the baking properties of sugar. If you make a similar blend with half sugar and half Splenda Granular, substitute this homemade mixture cup for cup.
  • When choosing any low- or no-calorie sweetener, be sure to check the label to make sure it is suitable for your intended use.

Nutrition

Nutrition Per Serving: 196 calories; 6 g fat (1 g sat, 3 g mono); 18 mg cholesterol; 35 g carbohydrates; 5 g protein; 3 g fiber; 174 mg sodium; 119 mg potassium.

Nutrition Bonus:

2 Carbohydrate Serving

Exchanges: 2 starch, 1 fat