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Blueberry mania
Had lunch with a friend recently who wondered at my obsession with watching the food channel while I walked on the treadmill. But, I wailed, there’s absolutely nothing more entertaining than watching Rachael Rae or Emeril Live, especially when there’s nothing else to do but walk. It’s enjoying food while you are absolutely in no position to eat or put on more weight. She thought it would make her so hungry she would have to quit.
In truth, it does, especially when you watch a Häagen Dazs ice cream feature about finding and launching their newest flavor: Sticky Toffee Pudding. On the other hand, if you watch really closely and keep notes, you can pick up a lot of handy kitchen tips, such as Rachael Rae’s technique for slicing onions.
But when I get home after the workout, and crave something sweet yet healthful, I forget the ice cream and certainly don’t slice up onions. This is what I may whip up, when all the ingredients are at hand. Best of all, these don’t feel like they would threaten anyone’s diet, and using whole wheat flour assures you of a healthier choice. Of course, for a richer product, use melted butter instead of vegetable oil. The best time of year for these yummy muffins is right now, when blueberries are plump, sweet, and juicy—and fresh:
Peggy’s Blueberry Muffins
1 large egg
¼ cup vegetable oil
½ cup whole or skim milk
¾ cup whole wheat flour
¾ cup sifted all-purpose flour
¼ cup granulated sugar
1 teaspoon baking powder
½ teaspoon salt
½ pint (about 1 cup) blueberries
Preheat oven to 400 degrees. Spray muffin tin with nonstick spray.
Beat the egg, and stir in the liquid ingredients. Add the dry ingredients, blending well, but taking care not to overbeat. Stir in the blueberries gently. Spoon the mixture into the muffin tin. Bake for 20 to 25 minutes, or until tops feel firm to the touch.
Sounds tasty...
Posted by S_Jjacks
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