Friday, January 4, 2008

Oh So Sweet Blueberry Muffins!




Blueberries baby!!

Yes, I know it is not the season for blueberries... but...

It is FINALLY winter in this cozy part of Eastern NC (although it's supposed to be in the 70's again by Monday)... and sometimes this ginger lemon girl just craves blueberry muffins!! Especially when she's curled up in soft blankets with a good book on a cold day!

For Christmas, one of the wonderful gifts my sweet husband bought for me was a mini-muffin tin. I have always wanted one of these contraptions, even though I thought it was silly to make such a small little muffin or cupcake...

But now I know why I needed one... because it just makes the cutest darn muffins ever!

Cuteness, my friends, is why you need to buy a mini-muffin tin! (See some of Abby's wonderful "mini" creations... she's really the reason why I wanted one!!)




Aren't these little puppies just the cutest things EVER?
Okay, ignore the fact that they really look like little blue alien muffins... they were still good!




These muffins were supposed to actually be "Lemon Blueberry" muffins, but in a strange twist of fate, there were no lemons in my kitchen... unbelievable, I know!


Then these muffins were supposed to be "Orange Blueberry" muffins, but in a strange twist of fate, there were no oranges in my kitchen... this is starting to sound familiar...

BUT there were tangerines in my kitchen, and this girl likes to be creative!

So, we ended up with Blueberry Tangerine Muffins... stop guffawing... they are really quite delicious!

The tangerine zest actually provided a wonderful sweetness to these sugar-free muffins! I used agave nectar in place of sugar and I am very pleased with the results. If you are not familiar with agave nectar, you need to understand that agave nectar does not produce the same type of strong sweetness as sugar. They are still very good (and sweet)! With blueberries and natural applesauce in the recipe too, you won't miss the sugar!

If you're still being naughty, throw in some regular sugar for heaven's sake! You won't hurt my feelings! But I would love for you to try these as is: with citrus zest and agave nectar. I think you will be pleasantly surprised!!


I made some regular ol' big muffins too... they're still pretty cute and they don't look like alien muffins!


Blueberry Tangerine Muffins

Wet Ingredients:
2 eggs, separated
1/2 cup applesauce
3/4 cup plain yogurt
2/3 cup agave nectar
2 Tbsp. vegetable oil (opt.)
1 tsp. vanilla extract (opt.)
1-2 tsp. tangerine zest (opt.)
1-2 cups fresh or frozen blueberries (I used frozen organic because they were cheaper than the "fresh" ones this time of year..but it caused the batter to turn blue!)


Dry Ingredients:
2/3 cup brown rice flour
2/3 cup sorghum flour
2/3 cup soy flour
(Aren't you proud Mary Frances! I do like it!)
2 tsp. baking soda
1 tsp. salt
1 tsp. xanthan gum

Directions:
Preheat oven to 350 degrees. In a small bowl, whisk egg whites until stiff. In another bowl, mix or sift all dry ingredients together. In a large bowl, beat egg yolks. Add agave nectar, applesauce, yogurt, oil, vanilla, tangerine zest, and mix thoroughly. Mix in blueberries. Add flour mixture slowly to batter. Batter will be thick. Last, fold in egg whites.


Drop batter by tablespoons into prepared mini-muffin or regular muffin tin. Will make 36 mini-muffins, or 12 regular muffins. For mini-muffins bake 12-14 minutes or until toothpick inserted in the middle comes out clean. For regular muffins bake 18-20 minutes or until toothpick inserted in the middle comes out clean.



For a printer-friendly version, click here.



**********




Just in case you were wondering, blueberries are a powerhouse of nutritional goodness... here are some facts you might not know...

Blueberries:
  • are part of the "heath" family of plants which also include cranberries and bilberries, azaleas, and mountain laurels!
  • are colorful! They range in color from blue to maroon to purple-black!
  • are very nutritious! 1 cup of fresh blueberries contains 30% of your daily requirements for vitamin C, 20% of your daily requirement of manganese, 15% of your daily fiber requirement, and only 81 little bitty calories!
  • are packed full of antioxidents which provide many health benefits such as protecting your skin cells and tissues.
  • are powerful fruits that have compounds that protect your eyes from macular degeneration!
  • provide protection against diseases such as colon cancer and ovarian cancer!
  • promote a healthy gastrointestinal system!
  • are in season from May-June.
Don't you feel smarter and healthier for knowing all that!
Pin It!

15 comments:

  1. Oh, oh, oh those look delickity! Do you suppose I could substitute a bit more of the other two flours for the soy? It doesn't do happy things for my body... I'm glad you are 'sperimenting with agave, too. I use it instead of honey or sugar in almost everything now. I need to find a cheap source!
    TM

    ReplyDelete
  2. Cassandra! Thanks for the compliment! They are yummy! really hit the spot for those blueberries I was craving!!

    ornery's wife - Thanks girl!! I love your word "delickity!" too funny chic!! YES, you could definitely use another flour in place of the soy! I was just trying to use all whole grain gluten-free flours, and while soy isn't a grain it's super good for most people (but I know a lot of people are allergic!!)

    If you find a cheap source for agave LET me know!! I need to find one too!!

    Thanks for checking out my site today!!

    ReplyDelete
  3. wow, carrie - these look great. the blue batter just makes them look more festive :)

    ReplyDelete
  4. Beth!!! Thanks girl!! YAY! She finally commented! I'm so glad you think they look nice! It does give them a rather festive "smurfy" look doesn't it! :-) Thanks for reading gal!!

    ReplyDelete
  5. These look good. I love agave but it is expensive! Although you know I am not one to save money on food. :)

    ReplyDelete
  6. mini muffins are the best ever! I love my mini muffin tins so much I have not one but TWO tins... They're perfect for the babycakes chocolate muffins (Which use agave btw, they're fabulous). :) But blueberry sounds good, too... mmmm... muffiny goodness.

    -Sea

    ReplyDelete
  7. After May and June you can skip over to the Pacific NW and enjoy the July/early August blueberries. Yum!

    These look marvelous. I know what is on my list to try this week...I still have those frozen ones from picking last summer.

    ReplyDelete
  8. Natalie -- You are right there, it is expensive, I think I'm finding you can buy it in 46 oz. containers from amazon for much cheaper than directly from whole foods! I may go that route!! ;-) I do wish it weren't so expensive!

    SEA -- I will DEFINITELY go looking for your babycakes chocolate muffins with agave!! Sounds WONDERFUL!! Do you use agave in a lot of your baked goods?? LOL I may have to buy ANOTHER mini-muffin tin after this... cuteness may just win me over!!

    Cris -- OH I am so jealous!! Of course the season is longer in the NW, I didn't think about that!! You need to freeze some of those beauties for me next year!! ;-P

    ReplyDelete
  9. Oooh - much yumminess. I think the fact that they're mini-sized and blue makes them really cute :-)

    And I looooooooove blueberries. I've got a stash in the freezer - any time there's an offer on in the supermarket I grab a couple of punnets to feed my habit!

    Have been meaning to play with agave in some baking. Not sure how much it costs over here but I'm sure it'll be fairly pricey...

    ReplyDelete
  10. I'm super proud of you for trying soy flour again! Do you have a new theory on what you didn't like in the bread?

    ReplyDelete
  11. Mary Frances -- You were right... it must be the garbanzo bean flour that I don't like. I made bread about 2 weeks ago trying to use up some old bob's red mill all purpose GF flour and that must have been what I didn't like in it!! What's wierd is I LOVE chick peas... I don't know why I woudln't like garbanzo bean flour, but apparently I don't!!

    ReplyDelete
  12. Look fun. Mini muffins are great for smalls as well who struggle with a full size one, as in getting it into their mouth. Plus it's easier to regulate how much cake they get :)

    Chickpea flour does have a very specific taste I like it in batter based things like bargies and even batter veg or fish and it works well in chesses scones for some reason but i can see in bread it might be weird.

    Soy, I'm not keen on in some things but it makes the best ever chocolate brownies so I think it depends on the recipe.

    ReplyDelete
  13. These look great!! SO good. I miss browsing around my blogs, but you guys are all making me SO hungry!! I have to start baking.

    :)

    ReplyDelete
  14. I made these this morning with only 1/3 cup soy flour and added 1/3 cup quinoa flakes, also, I omitted the oil. Fabulous. So healthy and so delicious! I could eat 3 right now! But no, I'm going to save some for later! Thanks again Carrie!

    ReplyDelete

Thank you for commenting on Gingerlemongirl.com. I appreciate your comments, ideas, stories, and feedback!

To send me recipes to try or for gluten free baking help, feel free to email me at gingerlemongirl (at) gmail (dot) com.

Sincerely,
Carrie

LinkWithin

LinkWithin Related Stories Widget for Blogs