Very pleased to report the 4th experiment was a huge success! I came up with a healthier alternative to a traditional blueberry muffin, and it tastes like a blueberry muffin. It’s really good! At this point I don’t even notice the odd colour. I see one and think “delicious muffin get in my mouth”.
Thanks to Calorie Count I have the nutritional data again, and I notice the sodium is still fairly high, based purely on using baking soda. No other ingredient has salt. I want research further into leavening agents to see if anything can be done about that.
healthy awesome is this muffin?
The flavour not was sacrificed in the name of nutrition, to make this just required opening my mind to some new ingredients and getting more creative. I compared my muffin to what you can buy at two popular fast food chains:
That is a lot of calories! The salt in the next one is even more insane!
After reading those charts, I’m even more excited about my muffins! I learned a lot by experimenting to make a healthier muffin. If you try this recipe, I suggest adding a little more water, my batter was very thick.
The spelt flour came from the Bulk Barn, and they have two types of spelt, the stone-ground spelt has way more calories (ha ha, get it?) than the sprouted spelt. I used sprouted spelt. I’m going to check what other brands are available locally though since there seems to be a big difference in the numbers of the flour.
Time required: 30 min
Total cost if you have none of the ingredients: $45 ish
Cost per muffin: 52 cents
- 230 g frozen blueberries
- 188 g organic sprouted spelt flour
- 63 g egg whites
- 60 g organic, unrefined red palm oil
- 50 g Splenda granulated sucralose
- 5 g baking soda
- 4 oz water
- 4 g pure vanilla extract, Lorann Madagascar Bourbon
1.Grease the muffin tin. (Grease it really well because mine stuck badly.)
2.Combine all of the wet ingredients (except the berries) with the Splenda.
Something really awesome about baking by weight is that I used way less dishes! All I needed to do was sit the mixing bowl on my scale, and add each ingredient one at a time until the desired weight. So easy!
3.Measure out the dry ingredients and add them to wet, gradually.
4.Stir in fruit and spoon into tray. They are an… alarming colour I’ve begun to refer to as “blinding chartreuse”.
The batter was very thick.
5.Bake 20 min.
6.Remove from tray immediately.
They tasted great! We tried them with breakfast when they were fresh from the oven, and they were amazing. However the real test of a muffin is once it’s cooled down. I’ve yet to eat a baked good straight out of the oven that tasted bad. These muffins were still very tasty once they cooled completely.
Boyfriend Unit says, “They’re delicious. Better eaten warm. But still delicious.”
Once the muffins cooled the texture got crumbly. I believe this is caused by the spelt flour. Future baking plans include looking into correcting the crumbliness, lowering the sodium content in the leavener, and find a flour with less calories.
Playlist: Walk the Moon – Shut up and dance