I found the book Muffins & Quick Breads (Williams-Sonoma Kitchen Library) at the library a few weeks ago and after browsing through the many recipes, I found so many that I was excited to try! A lot of the recipes were lower in sugar, and that was even better.
I searched for it on Amazon and was thrilled to find a used copy for less than $4. Yay! It was from a 3rd party seller, but “fulfilled by Amazon” which means it qualified for free shipping if your total order was $25 or more.
I ordered it immediately! I highly recommend this book if you are into muffins and quickbreads. Read my review for more details.
The first recipe I baked was Blueberry Muffins (pg 36). This was before my copy even arrived, I couldn’t wait! They were delicious and I can’t wait to try other recipes from the book!
Of course I modified the recipe to use whole wheat flour instead of white flour. Instead of butter, I used Almond Oil. I lowered the sugar content and added ginger and nutmeg. I increased the amount of blueberries, because I don’t think a muffin can ever have too many blueberries! Yum!
Recipe makes 12 muffins – approx 2.6 oz each
Ingredients:
2 cups of Whole Wheat flour
1/2 cup Sugar – can be lowered to 1/3 cup if needed
2.5 tsp Baking Powder
1/4 tsp Baking Soda
1/2 tsp Sea Salt
1 tsp ground Cinnamon
1 tsp ground Ginger
1/4 tsp ground Nutmeg
2 large Eggs
1 cup Milk
1/2 cup Almond Oil (or other vegetable oil)
1 tsp Vanilla Extract
2 cups (10 oz) Blueberries
Baking Instructions
- Preheat oven to 350° and line muffin pans with papers (or grease/oil)
- In first bowl, mix the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
- In second smaller bowl, whisk the eggs, milk, oil, and vanilla extract.
- Combine the wet ingredients into the dry ingredients’ bowl
- Mix in the blueberries
- Spoon into muffin tins.
- Bake for about 15 minutes or until a toothpick inserted into the center comes out clean.
- Cool slightly in tins, and then remove muffins to cool on rack.
Extra Notes
- I like using a 6 cup muffin tin lined with papers, along with 6 free standing muffin paper cups placed on a tiny aluminum baking sheet; they both fit together nicely on one rack in my countertop oven.
- They freeze beautifully! We were eating them days later, and they were still delicious!
- The muffins are still very sweet, even with less sugar compared to the original recipe. I might try reducing to 1/3 cup next time.
Nutritional Data
Recipe makes 12 muffins.
Calories: 215
Protein: 5g
Carbs: 25g
Sugar: 12g (8g from refined sugar)
Fiber: 3g
Fat: 11g
Saturated: 1g
Polyunsaturated: 1g
Monounsaturated: 6g
Cholesterol: 37mg
Sodium: 234mg
Potassium: 62mg
Vit A: 1%
Vit C: 4%
Calcium: 11%
Iron: 6%
