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Ruth’s Recipe’s

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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  
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