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I have made more than a few muffin recipes. Okay ten. Not including this one. I like muffins, okay?! They can as healthy or as unhealthy as you want. They are fairly fool proof. And who doesn't like a good muffin. Definitely a crowd pleaser, which means they are great to take into work or to your friend who just became a new mom. Which is who these muffins were made for. A friend of mine ended up having her baby this past weekend (Labor Day weekend, how fitting), so I wanted to make her something healthy, yummy, and no-fuss to eat this week since she will have her hands full! I won't go into the muffin basics, since I have done that plenty of times in other posts. But one trick I wanted to share with you, was to toss your berries in flour before mixing them into the batter. Doing that will ensure that they don't sink to the bottom of the muffin tin. Nothing is worse than getting a muffin and all the berries are all stuck to the bottom. This recipe is a bit different than my basic muffin batter in that I added protein powder to it and used even more Greek yogurt to bump up that protein factor. I also used substituted half the flour for whole wheat flour. I have never had a baby or been a mom, so I can't tell you what to eat after giving birth. But I would think that a new mom would want to be eating healthy, and if they are breastfeeding, they need to keep their energy up. I think these muffins will be perfect for my friend, since she can just nibble on one of these minis whenever she has a hand free. What other food items or meals would be great to make for a new-mom?


Servings

36

Total time

30 minutes

Courses

Breakfast


Ingredients

  • 1 cup a.p. flour
  • 1 cup whole wheat flour
  • ¼ cup vanilla or unflavored protein powder
  • ⅓ cup sugar
  • 1 tbsp baking powder
  • ½ tsp salt
  • ¾ cup almond milk (can sub cows or soy milk)
  • ¾ cup Greek yogurt
  • 1 egg (beaten)
  • 1 tsp vanilla
  • 2 cups blueberries


Method

  1. Preheat the oven to 375 degrees and prepare 1 mini muffin tin. In a large bowl, mix together flours, protein powder, sugar, salt, and baking powder. In a small bowl or large liquid measuring cup, whisk together milk, yogurt, egg, and vanilla. Pour the liquid ingredients into the dry ingredients, and mix until dry ingredients are just incorporated. Fold in the blueberries. Fill each muffin tin about three-quarters of the way. Bake for 15 to 20 minutes, until tops are golden brown.

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