Jun 2nd, 2004
As tempting as Priya's culinary concoction sounds, I ended up going with an old stand-by: blueberry muffins. In honor of our healthy muffin discussion, I picked a recipe that I found in a compilation of recipes from Cooking Light magazine. The recipe used very little sugar, no butter (2 tbsps of canola oil instead), and vanilla yogurt as a moistener and sweetener. A little sugar is then sprinkled on top before baking.
The results were, well mixed I guess you could say. The first problem was that the batter ended up really thick, more like paste than the usual thin muffin batter I'm used to. The second problem was that I let my frozen blueberries sit out before folding them in, as I was attempting to cook dinner at the same time, so they got all defrosted and juicy. The combination of the thick batter and messy juicy berries meant there was no way to avoid the blueberry juice seeping into the batter and turning it that oh so attractive shade of greenish blue. The sprinkling of sugar caused the tops to turn a pretty dark golden color. So I ended up with golden topped, green swirled blueberry muffins. The taste was okay, the vanilla yogurt (and additional teaspoon of good quality vanilla extract) added a nice vanilla flavor, but the texture had that spongeyness too it that so many 'lite' recipes do.
I think I will continue searching for a good healthy blueberry muffin recipe. I'll let you know how that turns out. Oh, and here is a tip for preventing your blueberry batter from turning blue/green. It wasn't enough to save me this time, but if you are using fresh berries, or still frozen ones, toss them with a bit of flour before folding them into the batter. It is supposed to prevent any juice from leaking out.
Percent of recipe eaten by Jay: 80%. After protesting that he doesn't like things in his muffins (apparently chocolate chips are acceptable but berries are suspect), he happily chomped down the outside of the muffin, leaving the inner core of the muffin on his plate (too smushy) to be happily scooped up and consumed by our resident low lying scrap trawler - Ian.