Low-Fat Strawberry Muffins #SundaySupper

Spring!!! Oh how I have longed for you this year. It has been a horrible year for winter colds, especially with such a young baby in the house, which has made winter very unwelcome. But the air is warming up, buds are already appearing on the plants and my seedlings are growing. One long awaited ingredient that makes its way back into our house more regularly during spring are berries. My daughter is too young to understand the concept of seasonal food but she understands the taste. It is a bit of a challenge trying to explain to a 3 1/2 year old that those blueberries she is so desperate for me to buy aren’t going to taste as nice. Sure enough everytime I fall victim to her pleading during the winter months she doesn’t want to eat them. But come spring when they are starting to hit their season they are back on our table and she can’t get enough of them. I don’t blame her, berries are so full of flavour when they are in season but they are a delicate enough flavour that when out of season they are bland and not very sweet. So come spring once they start hitting the stores and markets we do tend to go a little crazy. And why not, they are healthy and I can still buy them instead of sweets and cookies and toddler still sees them as big of a treat. I know those days probably aren’t long lived but as long as they are here I plan on taking full advantage of it.

Today I decided to share some strawberry muffins that I actually made last year, that are also lower in fat so if you are like us and trying to not indulge and lose weight these are a great treat as they are only 89 calories a muffin. I am so excited for the spring inspiration, how about you?

Don’t forget to scroll down to see the other amazing recipe ideas from the Sunday Supper team.

Strawberry-muffins

Low-Fat Strawberry Muffins

125g (1 c.) plain flour
120g (1 c.) whole wheat flour
100g (1/2 c.) sugar
4 tsp baking powder
1/2 tsp salt
2 Tbsp butter, melted
122g (1/2 c.) applesauce
2 egg whites
200g (1 c.) fresh strawberries, chopped
2 Tbsp strawberry jam *optional
Recipe adapted from Food

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Nutella Stuffed Snickerdoodle Muffins

Something just happened in this house that really shouldn’t have since I have been trying so hard to stick to a diet. But when these incredible muffins caught my eye I just couldn’t resist stopping what I was doing and make them. And let me just say they do not disappoint. I had to rely on Google translate to try and follow the recipe so at times I wasn’t really sure about the instructions but let me say each bit was so incredible that if there was a small error somewhere we didn’t notice it at all.

Nutella Stuffed Snickerdoodle Muffins

290g (2 1/4 c.) plain flour
2 tsp baking powder
3/4 tsp cinnamon
1/3 tsp nutmeg
1/4 tsp salt
120g (1/2 c.) sugar
1 egg
1 egg yoke
100mL (a little less then 1/2 c.) olive oil
1 1/2 tsp vanilla extract
180mL (3/4 c.) milk
Nutella
Topping
70g. sugar
3 tsp cinnamon
65g (4 Tbsp) butter
Recipe from Winnish

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Guest Post: Blueberry Muffins, German Style

Blueberry Muffins, German Style
About Sofie Dittmann AKA The German Foodie:
I am an expat German living in Northeast Ohio, and blogging mostly about authentic German food and my own original recipes inspired by German food at GermanFoodie.com. Having grown up in the border region with France in a very cosmopolitan city, even for its size, I am also drawn to all sorts of ethnic recipes.
I have been baking ever since I could hold a spoon, and it is my great passion in life. I have somehow always baked. I love to explore and experiment, to create and yes, eat what I have created. I am not just a consummate baker; I like to cook as well, especially seasonally.


Blueberry Muffins, German Style
I am thrilled to be guest posting at “Small Wallet, Big Appetite” today! You all probably looked at the title, saw the word “muffins” and thought, “That’s not exactly GERMAN!” 🙂 Well, just like tacos have conquered the American table, muffins have made their way into German baking, along with their decorated cousins AKA cupcakes.
The main difference in this recipe is the addition of starch and the fact that the original recipe apparently never heard of the “muffin method”, which would have rendered them crumbly and dry. They still have a different texture due to the change in ingredients, but that’s just the German palate. My friend Mary who was born and raised in Kansas thought they were great, so there. 😀
Blueberry Muffins, German Style
The recipe for these came from “Backen Macht Freude” (Dr. Oetker’s “German Baking Today), and the primary change I made was to leave out the chocolate chunks the recipe called for and added in blueberries. I also upped the sugar slightly.
What is your favorite blueberry dish?
Blueberry Muffins, German Style
Blueberry Muffins, German Style
(Adapted from Dr. Oetker’s “Backen Macht Freude”/”German Baking Today”)
Ingredients:

  • 200 g (1 2/3 cups) all-purpose flour
  • 200 g (1 cup) sugar
  • 43 g (1/3 cup) corn starch
  • 3 teaspoons* (9 g or 2 tsp) baking powder [*denotes a real spoon]
  • 20 g (1 1/2 tbsp) vanilla flavor
  • 200 g (3/4 cup or 1 3/4 sticks) butter, at room temperature
  • 3 eggs
  • 100 ml (1/2 cup) milk
  • 200 g (1 1/3 cup) fresh or frozen blueberries
  • Coarse sugar for topping.

Directions:
Preheat the oven to 355 F (180 C).
Sift the flour, corn starch and baking powder into a bowl. Add the blueberries and stir a few times.
In the bowl of a mixer, add the sugar and eggs. Beat on medium high for about 2 minutes.
Add the butter, milk and vanilla flavor. Mix on medium high until well combined.
Pour the liquid into the dry ingredients and stir with a spoon until the flour is just about hydrated and the batter appears lumpy.
Variation: Add the dry ingredients and sugar to the mixer bowl. Slowly add the butter, milk, vanilla and eggs. This will give you a more crumbly, drier texture. The blueberries are added as a last step.
Spray a muffin pan with baking spray and put a paper liner into each cavity. Fill the liners equally with muffin batter.
Sprinkle with coarse sugar right before baking.
Bake for about 25 minutes, or until a toothpick inserted comes out clean and the muffins appear golden brown and have small peaks.
Yield: 12
Blueberry Muffins, German Style

Spicy Bacon and Cheddar Cornmeal Muffins

So I have a confession to make, up until last year I hated bacon. Even the smell of it was enough to make me nauseous. For years I thought that it was just going to always be one of the meats that just wasn’t for me. That is until last year. Maybe it was the pregnancy hormones changing my taste buds or just the fact that I was finally introduced to English bacon which unlike American streaky bacon is 90% meat. But what ever the reason was I finally found a love for bacon and I have so enjoyed making up for lost time. This recipe came about for two reasons, one I had quite a bit of cornmeal just sitting in the pantry not getting any love and two because I wanted to test out my skills at making home made baked beans, which I will share with you on Thursday. So after doing some research for inspiration I adapted a recipe from a website I have come to love, MyRecipes.com. It was such a perfect companion to the baked beans so I am so excited for Thursday so I can share with you the success of my first attempt at home made baked beans. But while you wait these delicious muffins.

Spicy Bacon and Cheddar Cornmeal Muffins

127g (1 c.) plain flour
95g (3/4 c.) yellow cornmeal
50g (1 c.) cheddar cheese, grated
2 Tbsp sugar
1 tsp baking powder
1 tsp baking soda
3/4 tsp ground cumin
1/4 tsp salt
4 bacon rashers, cooked and chopped (6 rashers if you are using American style)
1 jalapeño pepper, seeded and minced fine
300mL (1 1/4 c.) skim milk
60mL (1/4 c.) oil
1 large egg, lightly beaten

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Blackcurrant Muffins

I grew up eating blackcurrants, so when I moved back to the states as a kid I was devastated to find that you can’t buy blackcurrants and that no one seemed to make anything flavored with it either. So it was been absolutely wonderful to be living in a country where they are so readily available and are used in so many things. But one thing I was surprised to find was that my family had never thought to make them in a muffin. Now that shouldn’t be too shocked as I have found that sweet muffins are a rather American tradition so it is not a common baked item to prepare but everyone was very keen on trying it. So I went ahead and used a basic blueberry muffin recipe and just substituted blackcurrants, making sure to add just a little bit more sugar then I would normally use to account for the tartness in the black currents. And no surprise here that the result was amazing.


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