This lowfat take on the traditional muffin has undergone extensive revision. It started with the wonderful, full fat version in the Bread Bible and has evolved to become a lower fat, lower calorie version. My goal with this recipe is to create a muffin that no one will ever suspect of being "healthy!" The secret to this recipe is replacing some of the fat with applesauce to preserve the texture. The sugar is also reduced significantly because of the natural sweetness of the applesauce. The muffins keep well in the freezer.
Makes 18 large muffins or 24 medium
Preheat oven to 350F. Cream butter, sugar, and oil. Add eggs, applesauce, vanilla and stir well. In a separate bowl combine flour, baking soda, baking powder and salt. Fold in flour, mixing until most of the flour is incorporated. Fold in sour cream and blueberries. Portion into paper-lined muffin tins. Sprinkle tops with brown sugar and nutmeg. Bake on middle-high rack for 25-35 minutes until a toothpick inserted into the center comes out clean. Do not over bake. Cool for 5 minutes, then transfer muffins to a cooling rack after removing the pans from the oven.
Add 200g blueberries and 1 tsp sugar to a saucepan. Simmer gently over medium low heat for 5 minutes until thick. Proceed as directed above, folding in 200g of blueberries. Using an ice cream scoop portion batter into lined muffin pan. Spoon 1 tsp of mixture on top of muffins. Swirl jam with a chop stick. Sprinkle with nutmeg and cinnamon. Bake as above.