Marionberry Streusel Muffins - These are so delicious and the streusel topping is decadent and really makes the muffin! But if you want to be healthier, skip the topping. This is a dense but moist muffin due to the berries and you will want to eat them up ASAP as the streusel topping begins to get less delightful as time passes. I modified the recipe from Better Crocker. The original version has 185 calories per muffin and a batch made 12. I made 15 muffins with my recipe below.
Streusel Topping (unmodified):
1/4 c flour
2 Tbl packed brown sugar
2 Tbl butter
1/4 tsp cinnamon
Mix together and set to the side.
Muffin Batter (modified):
1 c vanilla soymilk (replaced milk and I eliminated adding vanilla)
1/4 c vegetable oil
2 c flour
1/6 c sugar (I believe the recipe called for 1/3 c)
3 tsp baking powder
1/2 tsp salt
3/4 c - 1 c frozen marionberries (thawed and drained and replaced blueberries)
Beat milk, oil, and egg. Stir in flour, sugar, baking powder, salt. Fold in berries. Spoon into muffin cups sprayed with non-stick spray. Top with streusel topping. Bake 25-30 minutes until golden brown. Cool and enjoy!
Oatie Muffins - I didn't know what I was getting into when I made these muffins. They are my new "magic" pre-run muffins because they settle well and give me lots of energy. They are indeed dense and have no berries to make them moister. I like this since it is a solid muffin I can carry and eat on the go as I get to the gym, etc. I really cut back the sugar on these and you can taste the natural oatie-ness. By all means, if you want a sweeter treat, up the sugar to meet your desires. I modified a recipe from Better Homes and Gardens. The original recipe says it makes 10-12. I made 12 muffins with my recipe below. Sorry, no calories given in this book but I really would think they would be on par with the muffins above. If any of you are experts on calculating this kinda stuff, let me and the readers know! I typically eat one for breakfast with my coffee. Before my recent 18-mile run I ate two and they did the trick.
Muffin Batter (modified):
1 1/3 c flour (I used mixed wheat and white)
3/4 c rolled oats (I have used whole grain and regular and added hemp seed once)
1 Tbl sugar (recipe calls for 1/3 c)
2 tsp baking powder
3/4 c vanilla soymilk (replaces milk)
1/4 c applesauce (replaces vegetable oil)
I added sprinklings of cinnamon and nutmeg to add flavor - cinnamon is a natural sweetness booster
Honestly, I toss it all in a bowl and mix with a blender until all moist. Quick and easy. Spoon into greased muffin cups. I use non-stick spray. Bake 20-25 minutes are until golden brown. Cool and enjoy!
Special Notes: I use reusable muffin cups and the muffins always pop out easily. This eliminates having to buy and toss the paper cups and you can make cute shapes. Win-Win! I store the muffins in an "airtight" but not really true container in the fridge. They both taste good coming out of the fridge but I am sure they would both be so much better warmed up.
Daily Gratitude: I am thankful it is Friday.
Daily Affirmation: I contribute positively to the world.