Hey there collegiettes™!
Have you seen Gwyneth Paltrow, Ms. Holly Holiday herself (GLEE, anyone?), gracing the latest issue of SELF? Her rockin’ bod has definitely inspired me to become country strong like her in her diet and fitness.
Inside this issue, she shared a few recipes from her cookbook “My Father’s Daughter” and I decided to take a stab at one of them– obviously I went straight for the sweets: blueberry muffins.
Though I consider myself an avid baker, the extent of my blueberry muffin baking in the past has honestly been boxed mixes, so making a batch from scratch was a first, but certainly not a challenge.
The recipe featured in this issue of SELF was from mother, Blythe Danner, and while they certainly looked delicious from the pictures, each muffin is 232 calories. Since it’s taken eight weeks for me to lose the “freshman 15,” I’m not taking any risks.
- 1/2 cup vegetable oil
- 1/2 cup soymilk
- 1/2 cup pure maple syrup
- 1/4 cup light agave nectar
- 1 cup white spelt flour
- 1 cup whole spelt flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 1/2 cups fresh blueberries
Directions: Heat oven to 375°. Combine dry ingredients in one bowl, and stir together wet ingredients in another. Fold in blueberries and divide batter evenly among muffin cups. Bake for 30 minutes until golden brown. Tip: Stick a toothpick in the muffin cup, and if it comes out clean it’s ready! This recipe makes 12 muffins, 221 cal. each.
Ok, I might have added more than 2 1/2 cups of blueberries because they started to get a little runny in the batter. They may not look amazing, but they certainly were heavenly!
If you want to give Gwyneth’s recipe or the other ones featured in the magazine a try, be sure to check out SELF, and while you’re at it make sure to take advantage of their subscription deal– $8 for a year’s worth of issues. Perfect for the collegiette™ budget!
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