Are you going to be in Austin, TX this fall? Want to run/mud crawl/obstacle climb a 5K? Leave a comment or e-mail me (firstname.lastname@example.org) and I’ll send you the dirty deets on how to be part of The Slender Student team! The largest team wins cases (yes, plural) of wine. I don’t think there’s much else I have to say.
Also, don’t forget to answer this week’s QOTW!
Last week, a trip to Costco was made. Our shopping cart included, but wasn’t limited to: 200 red Solo cups, 48 bagel thins, a (Duggar) family size bag of veggie chips, and an infinite supply of blueberries. I was inspired by the berries and pressured by the fact that they’d go bad faster than I could sprinkle them over Greek yogurt, so I decided to incorporate them into a slenderized recipe. My sister found this lemon blueberry bread recipe on Erica’s Sweet Tooth and I decided to add the Slender Student touch, turning the bread into low fat, low calorie, individually portioned muffins.
Slender Lemon Blueberry Muffins
adapted from Erica’s Sweet Tooth
Servings: 12-14 | Calories: 121 | Fat: 0.3 g | Carbohydrate: 25.3 g | Fiber: 2.5 g| Protein: 5.7 g
1-1/2 cups whole wheat flour
2 tsp baking powder
1/2 tsp salt
1 cup sweetener of choice (I used 1/2 C baking splenda + 1/2 C regular sugar; you can use all Splenda too)
1 cup fat free Greek yogurt (I prefer Fage brand)
3/4 C liquid egg whites
zest of 2 lemons
1/2 tsp vanilla extract
1/2 cup unsweetened/no sugar added apple sauce
1-1/2 cups blueberries, fresh or frozen
PAM Original nonstick spray
juice of one lemon
1/2 C Splenda
2 T powdered sugar, sifted
1/2 T water
1. Preheat your oven to 350 degrees. Line your muffin tin with paper liners and lightly coat the inside of the liners with PAM.
2. In a medium mixing bowl, combine all of the dry ingredients (1-1/2 C whole wheat flour, baking powder and salt)
3. In a second medium mixing bowl, combine the sugar/sweetener and wet ingredients (Greek yogurt, egg whites, lemon zest, vanilla extract, and apple sauce)
4. Add the dry ingredients to the wet ingredients, about a third of the dry ingredients at a time. Fold gently until combined.
5. Add the blueberries, gently folding until they’re evenly distributed.
6. Spoon the muffin batter into the cups until they’re about 3/4 full.
7. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
8. While the muffins are baking, stir all of the glaze ingredients together until the powdered sugar and Splenda are dissolved. If your glaze looks lumpy, let it sit for awhile and everything will eventually dissolve. Pinky promise.
9. Once the muffins are cooled, brush the glaze onto the tops of each one. They should be pretty and shiny (“oooh, shiny”)!