Home with a Sick Kid = Try a New Recipe!

Today is Day 2 of Emma being home sick.  Luckily, The Man (a.k.a. Mark) stayed home with her yesterday.  He can be pretty awesome when he tries.  Today, it's my turn.  I, also, can be pretty awesome. :-D  

Since I have all this time on my hands today (something I am definitely not used to), I decided to try out a recipe that I found on ShrinkingKitchen.com.  My big sis Amy recently made me aware of this website and I can't thank her enough!  It is amazing!  It has a weekly menu plan of healthy meals, and daily emails with new recipes.  I've made a resolution this year to eat cleaner and live a healthier lifestyle, so this website is amaaaaaaazing! LOVE, LOVE, LOVE it.   

Anyway, I recently received a meal plan email with a recipe for Whole Wheat Lemony Blueberry Muffins.  At a mere 106 calories a pop, I couldn't resist.  So, while The Captain watched some old episodes of She-Ra (oh yeah, my kid is old school), I decided to whip up a batch of these delightful muffins.  The recipe only makes 12 muffins, which, to me, is perfect.  Sometimes I really hate when the recipe makes like 3 dozen of something and then no one ends up eating any after the first like 10 because there are just too many of whatever the thing was that I made.  (That, my friends, was an awesome sentence...talk about run-on...)  I haven't tasted them yet, but I'm going to have one as my afternoon snack and I'm sure it's going to be amazing.  For your pleasure, I am including a picture and the recipe.  Enjoy!!

 

 

Whole Wheat Lemony Blueberry Muffins

Whole Grain Lemony Blueberry Muffins

Rating: 5

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 12 muffins

Serving Size: 1 muffin

While these muffins are not sugary sweet, the blueberries and lemon give a nice kick and lots of moistness to this whole grain muffin.

Gather

3/4 cups low fat milk

4 ounces (1/2 cup) Fage plain 2% Greek yogurt

1 egg

1/4 teaspoon vanilla

3/4 teaspoon lemon extract (you could add more)

1 tablespoon lemon zest

1/4 cup corn meal

1 cup white whole wheat flour (could use regular whole wheat)

1/2 cup oatmeal

1/2 cup + 2 tablespoons brown sugar

3 teaspoon baking powder

1/2 teaspoon salt

1 cup of fresh or frozen blueberries

Step by step

1. Preheat oven to 400 degrees and lightly spray muffin tin with oil or line with paper liners.
2. Combine wet ingredients in a small bowl and mix well.
3. Add dry ingredients, except blueberries, to a large bowl and whisk to combine.
4. Make a well in the dry ingredients and pour in the wet. Mix with a spoon until just combined. The batter will be lumpy, just make sure all the dry ingredients are wet.
5. Gently fold in blueberries. (*hint, if you lightly coat your blueberries in flour, they won't sink to the bottom when you bake.)
6. Put muffin tin on middle rack in oven and bake for 18-20 minutes or until toothpick inserted in middle comes out clean.
7. After completely cooled, you can store these in an air tight container or freeze for later!

Nutrition

WW PP 3, Calories 106, Total Fat 1.2g, Cholesterol 15mg, Sodium 115mg, Total Carbohydrates 20.9g, Dietary Fiber 1.7g, Sugars 9.0g, Protein 4.0g