Cooking Princess: Red, White, and Blueberry Muffins

Hello all!

Princess K here and I am cooking again! I know it is the middle of August, but I could not resist these delicious Red, White, and Blueberry Muffins from my 400 Calorie Fix Cook Book from Prevention.

I was needing a good, low-cal breakfast that I could prepare ahead of time and take along with very little effort. These muffins turned out perfect! Even Jeremy was snacking on some.

First, I needed to gather my supplies:

Flour, buttermilk, baking powder, eggs (not in picture), strawberry yogurt, vanilla extract, sugar (I used Truvia), ground cinnamon, salt, frozen berries, and butter (not in picture.)

I mixed all the dry ingredients in a bowl and set aside,

melted  the butter,

and then mixed my eggs, buttermilk, yogurt, and melted butter together.

Next, I needed to put everything together and fold in my frozen berries.

The strawberries were on the large side, so I cut them up a bit before adding them.

Next, I threw this tasty mix into my muffin pan and let them bake at 400 F for about 20 minutes.

These muffins came out perfectly! Since I made them from scratch, I don't have nearly as many preservatives or chemicals in them as the little pouch mixes do.
To keep them fresh and moist, I let my muffins cool for about an hour and then put them in a Tupperware container with a paper towel under and on top of them. This locks in the moisture without making them soggy. I made these muffins on Sunday evening and they are still good on Wednesday afternoon!

Check out the official recipe below and happy cooking!

Princess K, out!

Red, White, and Blueberry Muffins!

Makes 12 muffins
Ingredients

• 2 cups all-purpose flour
• 1/2 cup sugar (I used Truvia instead of real sugar)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 2 eggs
• 1 cup strawberry blended yogurt (about two single servings)
• 1/4 cup buttermilk
• 1/4 cup melted butter
• 1/2 teaspoon almond extract (I used Vanilla)
• 1 cup frozen raspberries, blackberries, and blueberries

 Directions

1. PREHEAT the oven to 400°F. Coat a 12-cup (3 1/2" to 4" diameter) muffin pan with cooking spray.
2. COMBINE the flour, sugar, baking powder, salt, and cinnamon in a large bowl.
3. WHISK together the eggs, yogurt, buttermilk, butter, and almond extract in a medium bowl.
4. FOLD the egg mixture into the flour mixture, until just mixed. Gently fold in the frozen berries.
5. SPOON into the muffin pan. Bake for 15 to 20 minutes, or until a wooden pick inserted into the center of a muffin comes out clean.

Red, White, and Blueberry Muffins

Ingredients

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 2 eggs
• 1 cup strawberry blended yogurt
• 1/4 cup buttermilk
• 1/4 cup melted butter
• 1/2 teaspoon almond extract
• 1 cup frozen raspberries, blackberries, and blueberries

Directions

1. PREHEAT the oven to 400°F. Coat a 12-cup (3 1/2" to 4" diameter) muffin pan with cooking spray.
2. COMBINE the flour, sugar, baking powder, salt, and cinnamon in a large bowl.
3. WHISK together the eggs, yogurt, buttermilk, butter, and almond extract in a medium bowl.
4. FOLD the egg mixture into the flour mixture, until just mixed. Gently fold in the frozen berries.
5. SPOON into the muffin pan. Bake for 15 to 20 minutes, or until a wooden pick inserted into the center of a muffin comes out clean.

Nutritional Facts per serving (this is from following the recipe above with no substitutions; my muffins were about 100 calories each since I substituted Truvia for real sugar)

CALORIES	183.4 CAL
FAT	5.1 G
SATURATED FAT	2.9 G
SODIUM	249.3 MG
CARBOHYDRATES	30.1 G
TOTAL SUGARS	12.8 G
DIETARY FIBER	1 G
PROTEIN	4.3 G