We’re trying new heart-healthy recipes every month and will share the results with you. All recipes are from Club Red, UVA’s heart health club for women.
I grew up baking. Cookies, muffins or cake from a box were sacrilegious in my house. So my mom and I spent many Saturday afternoons in the kitchen, sifting flour and cracking eggs.
But we most certainly never used anything but bleached white flour. So when I see baked goods recipes with whole wheat flour, I’m skeptical. It seems just a little too chewy, a little too much fiber, a little too…well, healthy.
That’s why I was a little relieved to see this apple cider muffin recipe used both whole wheat and white flour. It seemed like a nice compromise, a toe in the pool before jumping in.
And a streusel topping with butter? Yes, please!
This recipe features a lot of familiar, tasty ingredients like brown sugar and cinnamon, but the yogurt, small amount of canola oil and applesauce give it the texture and moisture muffins would normally get from butter. Another bonus: Using apple cider and sugar-free applesauce meant I didn’t have to peel and chop apples.
The muffins were just a little sweet, moist, and best of all, filling. One of these and a glass of soy milk made a great breakfast for under 300 calories. I shared them with some friends, hard-to-please food snobs, and they also agreed they were tasty.
I didn’t get to share them with my mom, but I think she would have approved.
Stars: 5 out of 5