Kerstin’s blog, Cake, Batter, and Bowl, is one of my favorites. Her recipes always look fabulous…and healthy! Easy on the budget, too, as she provides the cost per serving for every recipe. What a saint, huh!?
When I saw this recipe, I knew I had to make these muffins. Especially since berries are slowly creeping up in price and starting to lose their prime-season sweetness and quality. I will forewarn that these muffins take a bit of time to concoct, but the result is well worth the wait. My father-in-law loved these muffins and gave them a definite 5-star rating. Everyone else enjoyed them, too…especially warm 🙂
Berry Muffins very slightly adapted from Cake, Batter, and Bowl
3 cups strawberries, hulled
2 cups blueberries
3/4 cup granulated sugar
1/4 cup canola oil
1/4 cup low-fat buttermilk
1 large egg
1/2 teaspoon vanilla extract
1 1/4 cups white whole wheat pastry flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 350˚F. Line a 12-cup muffin pan with cups. Place 2 cups strawberries and 1 cup blueberries in a food processor and pulse until smooth. Place berry puree in a small nonstick pan and cook over medium heat for 20 to 25 minutes or until reduced to 1/2 cup, stirring occasionally. Remove from heat and let cool to room temperature.
Mix cooled puree, sugar, oil, buttermilk, egg, and vanilla extract in a large bowl until smooth. Stir in flour, baking powder, baking soda, and salt. Coarsely chop remaining 1 cup strawberries and fold chopped strawberries and remaining 1 cup blueberries into the muffin batter.
Scoop muffin batter evenly into the 12 prepared muffin cups. Bake at 350˚F for 24 to 28 minutes or until a toothpick inserted in the center of the muffin comes out clean. Makes 12 large muffins.
Nutrition Information (per muffin): 172 calories; 5.5 g. fat; 18 mg. cholesterol; 109 mg. sodium; 30 g. carbohydrate; 3.1 g. fiber; 1.1 g. protein
Result: Mmmmm mmmm good! These muffins provide at least 1/2 serving of fruit, and I think that is just awesome! I love the fiber content and low calories and sodium for muffins, too.
Thank you for all the chili recipes for the Prevention Chili Contest! I’m sorry I couldn’t accept more than 12 recipes — we would’ve been eating chili through Easter if I didn’t put a cap on the entries!! 😦 I really appreciate all of the participation and look forward to a fall season of football and chili! 😀
In the news…
And Miss Lily wanted to show off some cuteness today…
And some cuddles with daddy…Awwww 🙂
Question: Do you think weight loss surgery should be covered by insurance? Do you think a portion of the cost should be covered? If so, what percentage?
A co-worker asked me this question yesterday and having working in bariatrics, I’ve seen the good and the bad outcomes of bariatric surgery, and most of it depends on the readiness for change on the part of the patient, as well as their support system in and out of the health care setting. I do think it’s appropriate for insurance companies to set up guidelines for weight loss surgery candidates (e.g. BMI > 50) to help offset future health care costs of chronic diseases, such as diabetes, a very costly disease. But I can’t decide if I consider bariatrics “prevenative” or “reactive” health care — I can see arguments both ways. Just curious as to everyone’s thoughts!
Have a wonderful day!