Halloween is such a tough week to stay healthy or stick with a diet plan. Even if you don’t have kids, candy and treats always find their way on to someone’s desk at work, on the counter at the doctor’s office, or at get-togethers with friends and family. While we can’t always control what others put in front of us, we can make small changes in our own home, or what we take to school, work, or a party. There are always small tricks and tips to spruce up a recipe, making it more figure-friendly!
Muffin batter ingredients:
- 1 cup all purpose flour
- 1 cups whole wheat flour
- 1/3 cup raw cane sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 eggs
- 1/2 cup plain greek yogurt (I used 2% but you could use fat free)
- 1/2 cup blueberry jam (I used a blueberry lemon preserves from Target)
- 1/3 cup canola oil
- 3/4 cup fresh or frozen blueberries
- 1/4 cup blueberries
- 2 tsp sugar
- 1 tsp water
1. Preheat oven to 350°F. Prepare 12-cup muffin tin by greasing it or lining it with muffin papers.
2. In a large mixing bowl, combine flour, sugar, salt, baking powder and baking soda.
3. While muffins are cooking, make “drizzle”: Mash “drizzle” ingredients together in small bowl, heat in microwave for 1 minute, stir.
4. In another smaller bowl, whisk together your eggs, blueberry yogurt, blueberry jam and oil.
5. Pour your wet mixture into the dry ingredients and stir until they are just combined. There should be some dry flour still showing.
6. Fold in the blueberries
7. Divide the batter evenly between the muffin cups.
8. Bake for about 20-25 minutes or until a toothpick comes out clean when inserted in the middle. It’s hard to see when a purplish blue muffin is golden so the toothpick test is best.
9. Remove from oven, let cool.
10. Spoon “drizzle” on top in desired. Enjoy!