My Sunday afternoon tea-time challenge is going to be somewhat supernatural, it seems, because I’ve taken on the challenge of baking magic muffins. That’s right, magic muffins, as opposed to the kinds Muggles eat (c’mon Harry Potter fans).
This is another recipe I found on Pintrest. I have a feeling this website is going to be the source of many challenges to come. The recipe is actually on a crafty image that has been shared by this blog (Joanna Meyer), courtesy of Windsor, but I have also found this same recipe on the Weight Watcher’s website, so I’m not sure who came up with it first.
In this challenge, I’ll figure out what makes the muffins so magical. Judging by the simple recipe, I’m guessing it may be magical for its healthy choice of ingredients. It uses a sweetener instead of sugar and applesauce to keep the calories low. I’ve never tried to bake with applesauce before, but I think it’s all the rage now because I’m starting to see a surge of recipes online and in magazines that use applesauce for baking. Go health food!
So here I go: I’ve chosen to try the blueberry magic muffin mix, which includes:
- 1 cup whole wheat flour (I don’t have any, so I’m going with the regular white flour)
- 1 cup of Stevia (but I’m going to use Splenda because that’s what’s in my kitchen)
- 1 tbsp vanilla extract
- 1/2 cup unsweetened applesauce
- 1 tsp baking soda
- 2 egg whites
- 1 cup of blueberries
- 2 tbsp brown sugar
It’s the end of blueberry season right now so they’re harder to find and are more expensive, so I bought the frozen kind. The directions are simple: Mix the liquid ingredients first then slowly add in the dry ingredients.
I bought those cute applesauce cups that I haven’t eaten since I was in elementary school and learned that two applesauce containers equals about 3/4 cup. I ate 1/4 of the applesauce (briefly reliving my childhood) to make 1/2 cup and proceeded with the recipe.
Maybe it’s because I used frozen blueberries instead that my batter became amazingly (or magically?) blue when I added the blueberries. I was starting to worry a little because my batter turned out to be a bluish-greenish color when I was done mixing. I put the mixture into baking cups and baked for a little over 15 minutes.
And the muffins still came out blue! I’m pretty sure color-change is not the real magic to expect here, but one cup of frozen blueberries added some serious color these muffins. No matter – they tasted pretty great. They’re lighter and fluffier than most muffins, I think, and for a recipe that used a sweetener instead of sugar and applesauce instead of oil, I’d say that the muffin came out nice and moist. I’m not sure why they didn’t rise more to create that cute muffin top I love to see. I guess I’ll just add more magic next time. Or it’s time for me to change my baking soda.
Presentation*: A little flatter and bluer than I expected, but it still looks like a muffin.
Edibility: Totally. And healthy!
Tastiness: Super tasty!
Rematch?: Yes! Next time with banana walnuts!
*My roommate, who watches far more reality cooking competition shows than I ever have or will, suggested that I change the rating category from “success” to “presentation”.