From the recipe box #6.
Blueberry Johnson here, to pitch a recipe for Jordan Marsh's Blueberry Muffins. There are a few things to note from that first sentence. First, The State rules. Two, I'm old enough to remember Jordan Marsh. Third, if you've never heard of Jordan Marsh than chances are you didn't live in Massachusetts pre-1996.
I could regale you with how Jordan Marsh even played a role in my birth but I'll save that for another time.
Anyway, I dug this out of the recipe box over the weekend in order to test all-natural sugar alternative, Xyla. Having passed by xylitol in the store about a million times, it was time to see how it compares to sugar.
I adapted the recipe a little bit for modernity's sake. Ingredients, steps and my thoughts on Xyla after the jump!
- 1/4 cup of butter, softened
- 1/4 cup of Greek yogurt
- 1-1/4 cups of Xyla + 3 teaspoons
- 2 eggs
- 2 cups of flour
- 1/2 teaspoon of salt
- 2 teaspoons baking powder
- 1/2 cup of milk
- 1-1/2 of blueberries, washed
- Preheat the over to 375 degrees F. Prepare muffin tin (either line or grease).
- Cream together the butter, yogurt and 1-1/4 cup of Xyla (or sugar if you prefer) until light and a little fluffy.
- Add the eggs, one at a time, beating well.
- Sift together flour, salt & baking powder.
- Add flour into the creamed butter mixture alternating with milk.
- Mash 1/2 cup of blueberries with a fork and mix into the batter.
- Fold in the remaining cup of whole blueberries.
- Divide the batter into the prepared muffin tin.
- Sprinkle the remaining 3 teaspoons of Xyla over the top of each muffin.
- Bake for 25-30 minutes before removing.
Cool completely before eating. Store uncovered. Yield will depend on the size of your muffin tins. The larger the muffin, the better!
This was my first foray into baking with Xyla (courtesy of Emerald Forest), I have to say I was pretty amazed. It tasted a little different when I sampled just the batter, but once the muffins were baked and cooled, this batch tasted just like all the batches that came before!
My batch turned out 16 smaller muffins. Estimated nutritional breakdown per muffin: 150 calories, 4 grams of fat, 1 gram of sugar, 1 gram of fiber, 3.5 grams of protein.
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