I wiped the dust off of the cookbook and thought I’d give some of these recipes a second try.
I’m referring to Rocco DiSpirito’s Now Eat This Diet. I originally made his tuna casserole, and was pleased. I thought it needed butter, I kind of feel the same way with these muffins. They’d be perfect cut in half, popped in the toaster until they get a little crunch, then smothered in butter.
I think I’m missing the point of the cookbook. Well, I’m not, I’m just a rebel. Sorry, butter makes the world go round. Or is that money? No, I’m pretty sure it’s butter. I’ll double check, but let’s go with that for a while.
Point of the story is this: yummy muffins. Hello, they have blueberries and cream cheese, there is nothing bad about that combination. Also, they are 145 calories per serving versus 610 from your average blueberry muffin. So yeah, before a butter bath, these are pretty “guilt free.” I can’t complain about that.
This is a basic recipe. Nothing too tough here.
Mix dry ingredients.
Mix wet ingredients.
Add in funsies.
Pop ‘em in the oven.
Take them out in about 19 minutes.
(Pop them in the toaster then bathe ‘em in butter….you did NOT hear that from me…)
Makes 12 muffins
Butter-flavored nonstick cooking spray
2 cups plus 2 Tablespoons whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
4 packets (about 4 grams) powdered stevia
1/2 teaspoon salt
1/2 cup skim milk (I used Almond milk and there weren’t any issues)
1/2 cup unsweetened applesauce
1/4 cup agave nectar
2 Tablespoons canola oil
2 teaspoons pure vanilla extract
1/2 cup liquid egg substitute
4 ounces reduced-fat cream cheese, cut into small chunks
1 cup frozen blueberries
Preheat the oven to 350 degrees F. Line a 12 –cup muffin tin with baking cups and lightly coat the cups with cooking spray.
In a large mixing bowl, add the flour, baking powder, baking soda, stevia and salt. Whisk together and set aside.
In a medium bowl, add the milk, applesauce, agave, oil, vanilla and egg substitute. Stir until well incorporated.
Add the liquids to the dry ingredients and stir until well combined. Gently fold in the cream cheese and blueberries.
Spoon mixture into the prepared tin. Bake until a toothpick inserted comes out clean, about 18 – 20 minutes.
Quick, go bake some now so you’ll have them ready for breakfast!