Whole Wheat Blueberry Muffins ~ Happy Father's Day!

It’s Father’s Day, June 20, 2010!

Love my dad! I will be visiting him today, with muffins in hand.

He loves these muffins. They are simple to make, taste great AND only 184 calories.

You can switch it up and use different fruit to keep it interesting.

I originally posted this in February 2009.

Got to run…time to celebrate with my dad and family!

Whole Wheat Blueberry Muffins

INGREDIENTS:
1 cup blueberries, fresh or frozen
2 cups whole wheat flour
1 1/4 cups buttermilk
1 teaspoon baking soda
2 egg whites, lightly beaten
1/2 cup honey
1/3 cup vegetable oil

PREPARATION:
1. Preheat the oven to 350 degrees F.
2. Coat 12 muffin cups with cooking spray.
3. Sift together the flour and baking soda.
4. In a separate bowl, whisk together the egg whites, buttermilk, honey and oil until creamy
5. Stir in the blueberries to the mixture.
6. Pour the wet ingredients into the dry ingredients.
7. Fold together with a rubber spatula until the batter is moist, yet remains slightly lumpy.
8. Pour into muffin cups and bake for about 30-35 minutes.

Servings: 12 muffins
Nutritional information for one serving:
Calories: 184
Calories from fat: 60
Total fat: 6.7g
Cholesterol: 1mg
Total carbs: 29.2g
Fiber: 2.8g
Protein: 4.3g
WW points: 4

Happy Father’s Day to all dads!

Peace in Baking,

Carmen

Baking is my Zen…sweet nibbles for the soul

Lime-Sugar Cookies ~ no rolling pin needed!

Sugar Cookies are one of my favorites. But rolling the dough discourages me from making them. I prefer to bake cookies using the drop method.

I came upon a blog, Savory Sweet Life, by Alice. She made Sugar Cookies that didn’t require rolling dough. I was so happy to see this. Thank you Alice! You’ve inspired me to make these cookies.

I am such of fan of lime. So, I added a lime-sugar mixture on top of the cookies. Simply delicious! It’s very hard to just have one!

Lime-Sugar Cookies

Adapted by Carmen Ortiz of Baking is my Zen
(Source: Savory Sweet Life which was adapted from Allrecipes.com

Makes approx. 32 medium sized cookies

INGREDIENTS:

1 1/4 cups white sugar

1 cup salted butter

3 egg yolks

2 teaspoons vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon cream of tartar

1/4 teaspoon of salt


LIME-SUGAR TOPPING:

½ cup sugar

Zest of 1-2 limes

Pinch of fleur de sel or salt


Preheat oven to 350 degrees Fahrenheit.



Mis en Place:
Ingredients
Mixer
2 Bowls
sifter
Spatula or large spoon
Parchment or waxed paper – to wrap dough for chilling
Parchment paper – for lining baking trays
Baking trays
Ice cream scooper – medium size
Cookie spatula
Cooling racks
Container to store cookies



DIRECTIONS:

Lime-Sugar Topping: In a bowl, combine sugar, lime zest and salt. Set aside.

In a mixer, cream butter and sugar. (approx 3-4 min)

Mix in egg yolks, one at a time.

Add vanilla extract.

In a bowl, sift flour, baking soda, cream of tartar, and salt.

Add dry ingredients into butter mixture and mix until dough forms.

Scrape mixing bowl down to ensure even mixing.

Tear a sheet of wax or parchment paper. (about 12 inches or so)

Transfer dough onto wax paper. Wrap and chill for about 1 hour.

Remove dough from refrigerator. Unwrap.

Using a medium ice cream scooper, drop each dough ball in the lime-sugar mixture.

Roll the top & sides of dough in sugar. Do not coat the flat part of the dough with sugar.

Place cookie balls, flat side down, on a cookie sheet lined with parchment paper - 2 inches apart.

Do NOT flatten the dough balls.


Bake at 350 degrees for 12-14 minutes until a crack-like texture appears on the surface of the cookies. Don’t over bake.

Remove from oven and allow cookies to remain on the cookie sheet for approx. 3 mintues.

Transfer cookies to a cooling rack.

After cooling, store in an airtight container.

Enjoy. It’s hard to eat just one!

Peace in baking,

Carmen

Baking is my Zen…sweet nibbles for the soul