sweets for every tooth.

Thursday, June 17, 2010

Peachy Buckwheat-Corn Muffins

I'm in the middle of a crazy work out all the time and eat really healthy boot camp.  It has put a damper on my baking spirits.  So I pulled some buckwheat flour out of the pantry and decided to bake healthy.  The result is a little muffin that is great for breakfast paired with coffee and a piece of fruit, or as a mid-morning snack all on its own.  And I'm allowed to eat it for breakfast.  My trainers say carbs are ok as long as they're whole grain, complex, and not eaten after lunch.  So I'm still following the rules.  I included nutrition info for these guys too, since this may be the first time that information won't scare you away from eating a baked good.

Here's what you'll need:

1 Cup Buckwheat Flour (I used Hodgson Mill)
1/2 Cup Corn Meal (I used Bob's Red Mill)
2 1/2 teaspoons Baking Powder
1/2 teaspoon Salt
1/4 Cup Splenda (If you're not being uber healthy, you can use sugar here)
1 Whole Egg, plus 2 Egg Whites, beaten
1 1/4 Cup Skim Milk
1/2 Cup Unsweetened Applesauce
3 Peaches, largely diced (You can use apples, plums, apricots, blueberries...)
Cinnamon, for top of muffin

1. Preheat oven to 400 Degrees Fahrenheit.  Line 12 muffin cups with paper liners, or grease muffin cups.

2. Mix together dry ingredients.  Combine wet ingredients and add to dry mixture, stirring until just moistened.  Batter will be very thin.  Gently stir in diced peaches. 

3. Fill muffin tins almost all the way.  This batter doesn't rise/spread out much, so you don't have to worry about your muffins going crazy and sticking to the top of the pan.  Sprinkle a bit of cinnamon on top of each muffin before placing in oven.  

4. Bake at 400 for 15 minutes, until top of muffin is firm to the touch.  Remove from oven and cool in pan for 2 minutes before transferring to cooling rack.

Each muffin contains:

88 Calories
>1g Fat
220mg Sodium
2.5g Fiber
5g Sugar (without fruit the sugar is cut in half)
2.5g Protein


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