Ruth’s Recipe’s

 

Ruth Ol­son is se­nior vo­cal per­for­mance ma­jor at Bethel Col­lege. Her sig­nif­i­cant food al­ler­gies are one of the rea­sons she chooses to have a health­ier lifestyle. She will be shar­ing a unique recipe each is­sue.

Healthy Blue­berry Muffins

(one dozen)

2 cups whole wheat flour ( King Arthur brand whole white wheat)

¼ c. wheat bran

1 Tbsp. bak­ing pow­der

½ tsp. salt

1 large egg

½ cup sugar

½ cup ery­thri­tol

2 Tbsp. salted but­ter, melted

1 and 1/​3 cups low fat sour cream (prefer­ably or­ganic)

1 ½ cups frozen or fresh blue­ber­ries

Pre­heat oven to 350 de­grees. Spray stan­dard muf­fin tin with non­stick veg­etable cook­ing spray.

Com­bine the flour, bran, bak­ing pow­der, and salt in a medium bowl. Set aside.

Whisk the egg in a sec­ond medium bowl un­til it’s light-col­ored, about 20 sec­onds. Add sugar and ery­thri­tol and whisk for about 30 sec­onds. Add the melted but­ter grad­u­ally, still whisk­ing. Whisk in sour cream.

Add washed and drained berries to the dry in­gre­di­ents and gen­tly toss to cover them with flour.

Add the wet mix­ture to the dry mix­ture and fold with rub­ber spat­ula un­til it’s com­bined with­out huge clumps of dry flour. Be care­ful not to over­mix.

Drop the batter into paper baking cups in a muffin pan (or just grease the cubbies in the pan). Bake for 25 to 30 minutes until the tops are light golden brown, and a toothpick inserted in the center comes out clean. Remove from pans and cool muffins on a wire rack