HEALTHIER BUTTERMILK SPICE MUFFINS
Back in high school , my girlfriends and I used to go to dinner at a café, which was actually a chain restaurant, but it felt special to us at the time. And we would talk and laugh so loud that I’m sure everyone around wanted to strangle us. Not that we ever noticed or cared, we just liked spending time together. And the muffins.
The café we went to had the best buttermilk muffins ever. We would all order a salad for dinner just for the fact that the salads always came with a muffin the size of a small child’s head. And man were they good. My favorite ones to order were the buttermilk spice muffins.
I ended up finding a recipe online for the buttermilk spice muffins, and decided that I could take on the challenge of making them healthier. Not an easy task for a delicious, sugar-filled muffin that I’m sure had tons of butter and more calories than you need in a day. Never one to back down from a challenge, I took it on head first. Step one was to make it a reasonable portion size.
Once I made the recipe into normal-sized muffins (12 to a tin), the rest was fairly easy. I cut the sugar a bit, added some creamy greek yogurt and subbed in low-fat buttermilk. And of course I used whole wheat flour for good measure. The result was a batch of delicious, sweet buttermilk spice muffins just like I remember, crumbly walnut topping and all.
INGREDIENTS
for the topping:
INSTRUCTIONS
for full instruction please see : livelytable.com
The café we went to had the best buttermilk muffins ever. We would all order a salad for dinner just for the fact that the salads always came with a muffin the size of a small child’s head. And man were they good. My favorite ones to order were the buttermilk spice muffins.
I ended up finding a recipe online for the buttermilk spice muffins, and decided that I could take on the challenge of making them healthier. Not an easy task for a delicious, sugar-filled muffin that I’m sure had tons of butter and more calories than you need in a day. Never one to back down from a challenge, I took it on head first. Step one was to make it a reasonable portion size.
Once I made the recipe into normal-sized muffins (12 to a tin), the rest was fairly easy. I cut the sugar a bit, added some creamy greek yogurt and subbed in low-fat buttermilk. And of course I used whole wheat flour for good measure. The result was a batch of delicious, sweet buttermilk spice muffins just like I remember, crumbly walnut topping and all.
INGREDIENTS
- 3/4 cup granulated sugar
- 1/2 cup plain nonfat greek yogurt
- 2 tbsp butter, melted
- 3 eggs
- 1 cup lowfat buttermilk
- 1 tsp vanilla extract
- 2 1/4 cups white whole wheat flour
- 1 1/2 tsp baking soda
- 1 tsp nutmeg
- 1/2 tsp cinnamon
- Pinch of salt
for the topping:
- 1/4 cup granulated sugar
- 1/2 cup walnuts
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
INSTRUCTIONS
- Preheat oven to 375° F. Line muffin tins with liners.
- In a large bowl, whisk sugar, yogurt, and butter until well combined. Add eggs, vanilla, and buttermilk. Mix until smooth.
- ....................................
for full instruction please see : livelytable.com