Don't get too excited ladies, we're not talking about the new 2011 Calendar you can expect under your tree this year :) Since beginning my blog, I've gotten to hear great stories from my friends about their baking exploits. Surprisingly, a number of these came from my guy friends, eager to share that they, too, liked to bake the occasional cupcake or had learned to bake the most incredible fruit pies with their grandfathers growing up. And so, in their honor, I am starting the Boys Who Bake series on The Cupcake Avenger. Please join me in welcoming my second-ever guest blogger and super brave friend Matt Sullivan who agreed to be featured in volume 1! Hit me up at cupcakeavenger@gmail.com if you'd like to be considered for the next installment of Boys Who Bake!
I was invited this week by my friend Hilary to write a guest spot for the "Cupcake Avenger". Yes, I am a male. And yes, I just successfully baked something. I consider this a minor victory for men everywhere.
This may be blasphemous, but I decided to make my medium muffins vice cupcakes. And muffins are just bald cupcakes, right? :)
I spent some good time looking at recipes for this venture, and narrowed my focus down to creating something healthy I could bring back to my office, as we are constantly inundated with all sorts of caloric-packed treats. I finally landed on Oatmeal Blueberry Muffins, and found the healthiest recipe I could find. However, I currently live in the Middle East, and finding everything I needed for this was difficult and/or impossible. I did the best I could.
The baking was actually quite fun. I am already ready for an encore. Perhaps if Hilary will host me again in the future I can take a crack at something a wee bit more complicated.
When it was all said and done, they turned out rather flat looking, but they are delicious! It's an added bonus knowing they aren't completely terrible for you.
*It is of note to point out I listened to rock music while I was baking to make this experience as masculine as possible.
Here is the recipe for anyone who wants to try it out as well:
Oatmeal Blueberry Muffins
1/2 cup flour
1 3/4 cup uncooked oatmeal
5 Tbs Splenda brown sugar blend
1 Tbs baking powder
1/2 tsp salt
1 cup skim milk
1/4 cup Egg Beaters or 1 egg equivalent
1/2 cup unsweetened apple sauce
2 Tbs vanilla extract
1 to 1 1/2 cups blueberries (thawed, if frozen)
1 Tbs Splenda
1 Tbs ground cinnamon
1. Preheat oven to 375° F and line a standard 12-cup muffin pan with paper baking cups.
2. In a medium bowl, combine flour, oatmeal, brown sugar blend, baking powder and salt. Mix well with a spoon.
3. In a small bowl, using a spoon or fork, combine vanilla extract, skim milk, Egg Beaters, and apple sauce. Mix well.
4. Add this mixture to the flour mixture and beat until ingredients are well-blended. Fold in the blueberries.
5. Pour an equal amount of batter into each cup until cups are about 2/3 to 3/4 full.
6. Combine Splenda and cinnamon; sprinkle evenly over muffins.
7. Bake for 20-25 minutes or until lightly browned and a toothpick inserted in center comes out clean.
Each muffin provides approximately 115 calories, .9 g fat, 0mg Cholesterol, 120mg sodium, 21.9g Carbohydrates including 2.1g of Dietary Fiber and 8.3g Sugar and 3.8g Protein
2. In a medium bowl, combine flour, oatmeal, brown sugar blend, baking powder and salt. Mix well with a spoon.
3. In a small bowl, using a spoon or fork, combine vanilla extract, skim milk, Egg Beaters, and apple sauce. Mix well.
4. Add this mixture to the flour mixture and beat until ingredients are well-blended. Fold in the blueberries.
5. Pour an equal amount of batter into each cup until cups are about 2/3 to 3/4 full.
6. Combine Splenda and cinnamon; sprinkle evenly over muffins.
7. Bake for 20-25 minutes or until lightly browned and a toothpick inserted in center comes out clean.
Each muffin provides approximately 115 calories, .9 g fat, 0mg Cholesterol, 120mg sodium, 21.9g Carbohydrates including 2.1g of Dietary Fiber and 8.3g Sugar and 3.8g Protein
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