Wheat and oat blueberry coffee cake

I find myself standing in the bakery department every single time I go to the grocery store, admiring the muffins and the cakes and the doughnuts and the scones. And I tell myself, “NO, NO, NO! WALK AWAY!” Sometimes I pick something up and read the ingredients list of how much fat one muffin contains and I remind myself of all the excess packaging. Besides, seeing the 14 grams of fat for one muffin makes it easier to walk away. I’ll make it myself at home. And I’ll make it better.

Advertisement

Prune and walnut whole-wheat/oat muffins = failure muffins

So, I take recipes from cookbooks and try to give them a “make over” by substituting (sometimes the entire recipe) with healthier, more wholesome ingredients. I tried it a few times with great success and then I got brave. Now I try it all the time. And well….let’s be honest. It just doesn’t always work out.

Muffins that taste like cookies

So, I made some multi-grain/whole wheat/chocolate-chip/walnut muffins. Well, that’s a mouth full, now isn’t it? And that’s just what you’ll get if you try them!

Low-fat, high-fiber homemade blueberry muffins

Still trying to perfect the blueberry muffin…I found yet another healthier adaption to try in order not to buy them in plastic containers. It was a hit!