My friend Lisa (yes Lisa is a popular name) is doing Weight Watchers (and doing great at it I might add) and she recently had surgery so while she was recovering I brought her dinner one night. For her meal I decided to make Slimmed Down Loaded Potato & Buffalo Chicken Casserole and I also wanted to bring her some WW friendly sweet treats. I decided that her sweet treats would be my blueberry muffin challenge. Up front I knew that I wasn’t going to use fresh or frozen blueberries but rather blueberry yogurt as I felt it would be safer for me. I then set out searching the internet looking for my, well really Lisa’s, not me Lisa but friend Lisa’s, ultimate blueberry muffin recipe. I knew that the recipe I would choose needed to include yogurt and because of Lisa’s diet I wanted to avoid recipes which included a lot of oil, butter or eggs. In my search I decided to look for recipes which included yogurt (my blueberry addition) and applesauce in place of the fat and as far as the sugar, well that I knew I could easily substitute. When I happened upon Ruth’s She-Fit.com and her Skinny Lemon Poppy Seed Muffins, well I knew that I had found my recipe. I’ve heard that lemon and blueberry go fabulously together and with Ruth’s recipe all I had to do was swap out her lemon yogurt for my blueberry yogurt, easy-peasy!! I held pretty true to Ruth’s recipe just switching out the yogurt flavor and I didn’t bother with the additional sprinkling of Splenda on top of the muffins.
As the muffins cooked the house smelled absolutely delicious and I do wish that I was able to sample one of the muffins but Maisie (because of her food allergies) and I (because of my blueberry allergy) had to just watch as Eammon was our taste tester.
The results, both Eammon and Lisa had thumbs up for this recipe and said that even though it’s skinny and healthy you’d never know it as these muffins were moist, tender, delicious and full of flavor. Sounds like a winner to me!
- 1 3/4 c. all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/4 teaspoon baking soda
- 1/2 c. Splenda
- 5.3 oz container fat-free Greek fruit-on-the-bottom blueberry yogurt
- 2 TBS. fresh lemon juice
- 1/2 Cup unsweetened applesauce
- 2 large egg whites
- grated lemon peel of 1 fresh lemon
- 1 TBS. poppy seeds
Preheat oven to 350F. In a medium bowl mix the flour, baking powder, salt, baking soda and Splenda together. Add the yogurt, lemon juice and applesauce, lemon peel and poppy seeds. Stir to combine. This will make a very thick batter. In a separate bowl whip the egg whites to stiff peaks. Add the egg whites to the flour mix and fold in. Spray a muffin tin with non-stick cooking spray. Using a large cookie scoop place approximately 1/4 cup of batter into each muffin mold. Bake for approximately 20-25 minutes, until a tooth pick inserted in the muffin comes out clean.
My previous Crazy Cooking Challenge entries:
Spaghetti with Red Sauce Challenge: Tomato Sauce with Onion & Butter
Chocolate Cake Challenge: Double Chocolate Meyer Lemon Mousse Cake
Chicken Noodle Soup Challenge: Thai Chicken Noodle Soup
Fudge Challenge: Biscoff Fudge
Mashed Potato Challenge: Aloo Tikki
Chocolate Chip Cookie Challenge: Chocolate Chip Gingersnaps
Mac & Cheese Challenge: Velvety Mac & Cheese