This past weekend was tough! I had been in the midst of a juice cleanse and could not stop considering how much I needed a salad how big is my encounter. Or grilled fish with one glass of wine followed by some Fro Yo with major levels of sprinkles and pink-frosted animal crackers.

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Then to make issues worse, I watched The Food Network again. They were playing Crimson Lobster commercials which nearly triggered me to drool on myself. I assume you could say my cravings had been pretty ridiculous; then again it was most likely my own fault for watching Diners, Drive-ins, and Dives.
There is good news though: I truly feel incredible and since I enjoy sharing my discoveries together with you, I journaled my experience with the cleanse. I anticipate publishing it sometime this week. Probably it will motivate you, too!
Okay enough chatting, may we get to the muffins?
We baked these the day before We started juicing and they were completely mouth watering, moist, and filling. Plus they're heart-healthy and I've held calories in check by adding the next:
Applesauce: I replaced the most common oil within the muffins with applesauce, which assists helps to keep them moist and gives them a tiny bit of sweetness without a lot of added glucose. I absolutely love the texture of these!
Almond Dairy: I really like cooking with almond dairy because it adds handful of fat for your muffins without adding calorie consumption. It is also generally wider in uniformity vs regular milk and retains muffins moist!
Oatmeal: There's oatmeal both in and on top of the muffin; it gives it an oaty taste and also adds fiber and protein.
WHOLE WHEAT GRAINS Pastry Flour: We opted to use whole wheat pastry flour seeing that it's a lot lighter than regular whole wheat flour. It can help the muffins from turning thick. You can even use regular flour or all-purpose gluten-free!
Cinnamon: Applesauce and cinnamon compliment one another perfectly and add great flavor! Oh and did you know that studies show that cinnamon helps to regular blood sugar levels? Win!
Walnuts: They're are high in Omega-3 and good fats, thus they'll help with keeping you total all morning long. Remeber never to be afraid of the nice fats!
Blueberries: A super fruit filled with antioxidants and absolutely gorgeous in muffins. They are filled with juicy blueberries that burst in your mouth!
My favorite component (aside from the juicy blueberries) is the walnut-oat streusel; it's a bit crunchy and special. I LOVE that each muffin is only 172 healthy calories from fat and packs 5g of protein; believe me, they're filling! Oh and theses babies are also freezer-friendly so you can get one, reheat, and proceed!
I ate mine warm and spread with almond butter and a drizzle of honey. Enjoy!
Oatmeal Blueberry Applesauce Muffins with Walnut Oat Streusel
Ingredients
3/4 cups rolled oats
1 teaspoon baking powder
1/2 teaspoon cooking soda
1 teaspoon essential olive oil
1/4 cup brown sugar
1 egg, slightly beaten
1 1/4 glass blueberries
1/2 cup chopped walnuts
1 tablespoon butter, melted
Instructions
Preheat oven to 375 levels F. Line 12-glass muffin tin with liners and coat the inside of these with cooking food spray
In a large bowl combine flour, oats, baking natural powder, baking soda, cinnamon and salt; set aside.
In a medium bowl combine applesauce, oil, brown glucose, egg, and almond milk. Add flour mix and mix until just combined. Don't overmix! The batter will be somewhat lumpy, and that's okay! Gently fold in the walnuts and blueberries.
To make the topping: In a small bowl combine oats, walnuts, flour, butter, and cinnamon.
Sprinkle 1 heaping teaspoon more than each muffin. Bake muffins for 15-19 a few minutes or until toothpick placed into center comes out clean or with several crumbs attached.

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