Sunday, December 03, 2006

Spiced Blueberry Muffins

I made these last year (reviewed here) and have been craving them. I'm trying to stock the freezer with quick bites for those times I don't have time to cook, am out of my breakfast yogurt, or just want something different. I made banana pecan muffins a few weeks ago. So, I now have a couple different muffins stocked up. I think I will try some cranberry-citrus ones later this week.

Here is the recipe for the muffins. It's a Cooking Light recipe. I made a few modifications.

I used 1 cup of whole wheat flour in place of 1 cup of the regular flour.
I used brown sugar for half of the sugar.
I used LF cream cheese, because I am not a fan of the FF variety.
I used frozen blueberries (and maybe a few extra ones).
I used 1 t. cinnamon and also added 1/8 t. of ground cardamom.

They are still cooking, but smell wonderful!

The verdict: I can tell they are a slight bit grainier because of the whole wheat flour. Still, the blending of the juicy blueberries with the spiciness of the cinnamon, allspice, nutmeg, and cardamom provides quite a flavor blast. This is recipe I will turn to again and again. I'm wondering how fresh chopped cranberries would work in the same recipe. THAT might be the recipe I make later this week!


Tendersoul said...
This comment has been removed by the author.
Tendersoul said...

These look wonderful! I plan to try them soon!

I absolutely love blueberry muffins, but find they spike my blood sugar way too high. I am a whole wheat kind of girl, because it's gentle in the carb area. Cinnamon lowers my blood sugar, too.

I can't wait!

Jennifer said...

Have you ever baked with Splenda? I think next time I make these, I will try using it. That would be even better for your blood sugar!

Be sure to come back and let me know how you like them!

Tendersoul said...

I have baked with Splenda and I have considered it for this recipe. The thing about Splenda is I usually have to use half and half regular sugar when baking, because it does not work alone. I have yet to try the Splenda for baking (it's been a while since I baked, not including the S'more brownies), but I do have some.

I'll let you know!