Wednesday, June 24, 2009

Raspberry Walnut "Better for You" Muffins

Sorry for the delay....

...I have been out of town. This past weekend my brother graduated from college, so my boyfriend and I flew down to Atlanta to be with my family. I could not be more proud of my brother. We are very close in age which was a curse when I was young and a blessing now that I am older. My brother and I did not get along in the slightest when we were young. He was always teasing me, calling me names, and generally being mean. Then one day I moved to DC and when I went back to visit we were friends. I guess absence really did make the heart grow fonder. My brother truly is an amazing person and an even better brother. Anyway, this is why my post is delayed and why I have not been visiting with your blogs. Don't worry, I am back to updating Baked Perfection and I will be visiting your blogs shortly.

So on to these muffins. I bought a ton of raspberries and knew I wanted to make muffins. My friends and I decided we wanted to eat healthier, so I did all that I could to make this a "healthy muffin" and I think I did a pretty good job. I think each muffin has around 175 calories, but don't hold me to that count because I calculated it quite a while ago. These muffins did not taste one bit "healthy". They were moist, light, fruity, sweet, and had a nutty crunch. Everybody loved them and they were gone in no time.

Raspberry Walnut "Better for You" Muffins
recipe from Baked Perfection

Cooking Spray or Paper Liners
3/4 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup uncooked old fashioned oats
dash of cinnamon
1/4 cup sugar
1 1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp table salt
1 cup fat-free vanilla Greek yogurt
1/4 cup fat-free skim milk
1 egg
1 tbsp butter, melted
1/2 tsp vanilla extract
1/2 tsp almond extract
1 cup fresh raspberries
1/2 cup chopped walnuts
1 tbsp sugar

Preheat oven to 400ºF. Coat a 12-cup muffin pan with cooking spray or fill pan with paper liners.

Combine flours, oats, 1/4 cup of sugar, cinnamon, baking powder, baking soda, salt, and chopped walnuts in a large bowl. Mix well, make a well in the center and set aside.

Whisk yogurt, milk, egg, butter, vanilla and almond extract together in a small bowl. Fold mixture into dry ingredients until blended; fold in raspberries. Spoon batter into prepared pan, filling each cup about 2/3 full.

Bake for 20 minutes; sprinkle tops of muffins with remaining tablespoon of sugar. Bake until a wooden toothpick inserted in center of a muffin comes out clean, about 5 minutes more. Allow to cool in pan for at least 10 minutes; remove from pan and cool completely.

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