Saturday, January 7, 2012

Cherry-Wheat Germ Muffins

Happy New Year! So with every new year comes new resolutions. This year, one of my many resolutions, is to lose weight. I would love to lose 20 pounds but I will start of with 10. However I don't want to radically change my eating habits--just cut out the stuff that is bad for me. I have been hearing a lot about detox diets which sound great but I don't want to give up food for a liquid diet. So instead I am going for an all natural diet. Eating lots of fruits and veggies and eating smaller portions. When I found this recipe in my binder I thought it would be perfect for a snack this week. It will make my sweet tooth happy yet is healthier than a vending machine snack or an oversized muffin I would buy with my coffee every morning.

I was completly surprised how delicious these muffins came out considering they have no butter at all! Also, Cooking Light magazine has it listed under the recipe that each muffin is only 202 calories. That is a perfect amount of calories for a mid-morning snack. Enjoy!

Cherry-Wheat Germ Muffins
Recipe by Cooking Light magazine
Makes 12 muffins

6 3/4 ounces all-purpose flour (about 1 1/2 cups)
3/4 cup dried cherries, coarsely chopped
1/2 cup toasted wheat germ
1/2 cup packed dark brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground allspice
1 cup low-fat buttermilk
1/4 cup canola oil
1 large egg, lightly beaten
Optional: 1 tablespoons sugar in the raw (I sprinkled just a little of this on top of the batter before baking for a little sweetness)
Cooking spray

Directions: Preheat oven to 400°. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients (through allspice) in a large bowl, stirring with a whisk.

Make a well in center of mixture. Combine buttermilk, oil, and egg in a bowl, stirring well with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist.

Place 12 muffin-cup liners in muffin cups, and coat liners with cooking spray. Divide batter evenly among prepared muffin cups. I sprinkled a little raw sugar on the top of each muffin before baking. Bake at 400° for 15 minutes or until a wooden pick inserted in center comes out clean. 
Ready to go in the oven.
Cool 5 minutes in pan on a wire rack. Then enjoy!