Blueberry Muffins

A recipe for delicious whole-wheat blueberry muffins.  I love these, and my kids do, too.

Sorry for the lack of pictures--they don't last long enough!

This recipe was adapted from Hungry Girl's 200 Under 200 cookbook.  I love Hungry Girl, I do, but I don't like use super-processed ingredients like Splenda when I'm cooking.  I'll post the original recipe, but my alterations are in parentheses.

Big Fat Blueberry Muffins
1 cup blueberries (I used frozen, tossed with 1 T. of flour)
Toss blueberries with flour in a small bowl--set aside

1 cup whole wheat flour
1/4 cup granulated Splenda (white sugar)
3 T. unpacked brown sugar
1 1/2 t. baking powder
1/4 t. salt
Sift dry ingredients together in a large bowl.  Set aside.

1/2 cup light vanilla soymilk (I used plain almond milk)
1/4 cup sugar-free pancake syrup (I used reduce-sugar syrup)
1/4 cup fat-free egg substitute (one large egg)
2 T. light whipped buttery spread, room temperature
2 T. unsweetened applesauce
1/2 t. vanilla extract
Mix wet ingredients together thoroughly in a large mixing bowl.  Add dry ingredients and mix well.  Fold in blueberries.

Spray 6 muffin cups with nonstick cooking spray.  Fill cups with muffin batter.  Bake at 400 degrees for approximately 25 minutes.

Note: You have 2 choices here--fill 6 muffin cups completely for huge muffins, or fill 9 muffin cups 2/3 of the way full to have "standard-size" muffins.  Your choice.  This recipe easily doubles to make 12 giant muffins or 18 regular ones.

This recipe shared at:

The Project/Mission

This blog has been percolating in my brain since January 1 of this year.  I wanted a place to write about my attempts at fitness and weight loss.  I am afraid to put some of those thoughts "out there", though!  But the email address is registered and the blog address is set, so here we go!

The Facts:
Hubby and I are overweight.  We are not being good role models for our children.  We are intelligent people who know the "right things" to do, but we can't seem to put them into practice.  This blog will chronicle our attempts to eat better and exercise more and teach our children how to be healthy people.

Kid 1 is our 3-year-old daughter and Kid 2 is our 17-month-old son.  So far they are good eaters with a preference for fruit, milk, and cheese.

I am 5' 8" tall and currently weigh 170 lbs.  My highest weight ever, at the end of my 2nd pregnancy, was 210 lbs.  I hovered around 190 between pregnancy 1 and 2.  My goal is to weigh 140 lbs.

Hubby is 6 feet tall and weighs 375 lbs.  This is the heaviest he has ever been.  His ultimate goal would be to weigh 250 lbs.

The tools we have at our disposal are typical of any family: healthy food, a working kitchen, and a membership to the local YMCA.  Hopefully we can make some positive changes as this year progresses.