I NEEDED to cook this morning. It was like therapy. I’m so sorry for my absence. I’ve been dealing with quite a bit of personal stuff. But let’s not talk about that… I want to tell you about my experimental muffins that I turned into “upside down cakes” because they didn’t rise. ;)
Here’s the story…. I had a bunch of blueberries aging in the fridge. They weren’t pop-able anymore but they weren’t ready to be thrown own either. So I decided to puree them up for this idea.
They didn’t come out perfect but they sure were tasty and the toddler ate two. Here’s a pic of them upside down so you can see the “caky” part.
- 1 and Â¼ cups (150g) of whole wheat flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp of salt
- 1/2 tsp cinnamon
- 1 packet of truvia (stevia)
- 1 egg
- Â½ cup (114 g) plain non-fat yogurt
- 1 cup (~220 g) blueberry puree (about 2 cups whole)
Preheat the oven to 350 degrees and spray a 6 muffin tin with non-stick cooking spray.
Puree the the blueberries for at least 2 minutes (the puree will get dark) and set aside.
Mix the flour, baking soda, baking powder, salt, cinnamon and truvia. Set aside.
Whisk the egg, yogurt, and blueberry together. Add the flour mixture and mix to just combined.
Pour evenly in to the muffin tin (top with sprinkles if desired) and bake for about 18 minutes.
They shouldn’t stick so remove them when still hot. They will be super moist but will firm up when cooled.
I’m not sure what I would do differently next time, maybe increase the baking soda. The only think I didn’t like about them was the fact they didn’t rise. Other then that the taste was perfect. Here’s the toddler adding his sprinkle touch. ;)
|Servings||Amt per Serving|
|6||1 Mini Cake|
|140||2g||3g||old: 2||new: 4|