Healthy Blueberry-Carrot Muffins
- Cooking spray
- 1 1/2 cups blueberries
- 2 cups whole wheat pastry flour or white whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine salt
- 1/2 cup 2-percent lowfat milk
- 1/2 cup melted virgin or extra-virgin coconut oil
- 1/2 cup packed light-brown sugar
- 2 medium carrots, shredded and squeezed dried
- 2 large eggs
- 1 teaspoon finely grated lemon zest
- 1 teaspoon pure vanilla extract
- 1 tablespoon turbinado sugar
- Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line a 12-cup muffin pan with paper liners and spay the liners lightly with cooking spray.
- Reserve 1/2 cup of the blueberries for garnish.
- Place the remaining blueberries in a large bowl and lightly crush them with the back of a fork (crushing keeps them from sinking to the bottom of the muffin batter during baking).
- Add the flour, baking powder, cinnamon and salt to the blueberries and stir to combine.
- Whisk together the milk, oil, brown sugar, carrots, eggs, lemon zest and vanilla in another bowl, whisking until no clumps of brown sugar remain.
- Fold the milk mixture into the flour mixture until just combined (don't worry if there are a few lumps).
- Divide the batter evenly among the prepared muffin cups.
- Press the reserved blueberries into the tops of the muffins.
- Bake for 10 minutes.
- Remove the pan from the oven and sprinkle the tops of the muffins with the turbinado sugar.
- Rotate the pan and continue to bake until the muffins are golden and a toothpick inserted in the centers comes out clean, 20 to 24 minutes.
- Cool the muffins in the pan for a few minutes, then transfer the muffins to a rack to cool completely.
cooking spray, blueberries, whole wheat pastry, baking powder, ground cinnamon, salt, virgin, lightbrown sugar, carrots, eggs, lemon zest, vanilla, turbinado sugar
Taken from www.foodnetwork.com/recipes/food-network-kitchens/healthy-blueberry-carrot-muffins.html (may not work)