My little people were so very cold when they all arrived home today. 1 of 3 asked if I would please make something warm to eat. We settled on blueberry muffins. And since you all know that I am trying to cut most sugar out of our diet I had to make my own recipe. It was a smashing success. All 3 people ate them and had seconds. We ended up having a "tea" party with hot chocolate. Sorry 3 of 3 but you do have 2 older sisters!
Oh So Yummy Blueberry Muffins:
1 cups all-purpose flour
1 cup whole wheat pastry
2 tablespoons baking powder
1/2 cup agave nectar
1/2 cup applesauce
1/2 cup yellow squash puree and I added a small bit of cauiflower
1 egg, slightly beaten
1/2 cup plain coconut yogurt
1 1/2 cups fresh or frozen blueberries
evaporated cane juice sugar to sprinkle the tops of the muffins
Preheat the oven to 350 degrees F. Grease a 12-cup muffin tin or use 12 jumbo muffins tins placed on a cookie sheet.
I boiled my yellow squash and cauliflower. Next time I'm going to steam them. Place the squash, cauliflower, applesauce, and yogurt into a blender and puree. In a bowl, combine the flour and baking powder. In another bowl, combine puree mixture with egg and agave nectar. Mix well. Pour the wet ingredients into the flour mixture and with a spatula, stir until just combined. Gently fold the blueberries into the batter.
Spoon the batter into the muffin tray, filling each cup about 2/3 full. Bake for 10 minutes and remove from the oven. Sprinkle the tops of the muffins with the evaporated cane juice sugar and return the muffins to the oven to bake for an additional 10 to 15 minutes, until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Cool for about 10 minutes in the pan before turning the muffins out.
I was so pleasantly surprised at just how yummy the muffins turned out! And my 3 little people agreed!