Carpe Crustum – Latin; Seize the Pastry

Cooking should always taste like heavan. Why else eat it. But I don’t like to eat all those calories. So I’ve tried to make recepies of wonderful tasting food that isn’t nearly as bad for you as you would think.

Today, I’m posting my recipe for Almond Blueberry Muffins.  Please feel free to adjust the amount of sugar substitute and brand of butter substitute to your taste. I also like to use frozen blueberries because they are cheaper and they keep their shape if you put them in frozen. For this recipe here, each muffin comes out to about 122 calories.


Makes 12 Muffins

1 1/4 c. Flour
1/2c c. oats
1/4 c. almond slivers
1 1/2 tsp. baking powder
1/2 tsp. baking soda
a dash of salt
1/2 c nonfat greek yogurt
1/4 c nonfat milk
1 1/2 Tbsp. Smart Balance butter substitute, melted
2-3 Tbsp. apple sauce
1 1/2 tsp. vanilla extract
1 tsp. almond extract
3/4 c. blueberries

Preheat your oven to 400deg. Grease your muffin tins or use liners

Combine first six items in a medium bowl. Make a hole in the center of the ingredients so that it looks like a volcano. Fill the volcano with milk, yogurt, applesauce, flavor extracts and melted butter. Using a whisk, mix everything together till there are no dry ingredients. Try not to mix too much otherwise your muffins will come out tough.

Using a spoon, fold in the blueberries till they are evenly distributed throughout the batter. Spoon the batter evenly into  your muffin tins, about 3/4ths of the way or so. Bake for 15min. or till the muffins are nice and golden.

I like to eat them strait but they are great with honey. Keep in an air tight container in the fridge for up to five days.

Enjoy, and share with me what your muffins look like.