Every once in a while, I have to bake something that could possibly be categorized as "healthy". These blueberry-coconut-macadamia muffins from Eating Well are one such recipe. These muffins feel healthy and decadent at the same time. Healthy due to the preponderance of whole wheat flour and antioxidant-rich blueberries and the absence of evil white sugar and the absurd quantities of butter that are usually lurking in innocent little breakfast muffins. Decadent due to the hefty dose of macadamia nuts and the tasty coconut topping. Drizzle these lovelies with a little honey and it's like Hawaii in a breakfast - lean, healthy, fitness-loving Hawaii not indulgent, SPAM-filled Hawaii.
Blueberry-Coconut-Macadamia Muffins
from Eating Well Magazine
1/4 cup unsweetened coconut
2 Tbsp plus 3/4 cup all-purpose flour, divided
2 Tbsp plus 1/2 cup brown sugar, divided
5 Tbsp chopped macadamia nuts, divided
2 Tbsp canola oil, divided
1 cup whole-wheat pastry flour or whole-wheat flour
1 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/2 tsp ground cinnamon
1 lg egg
1 lg egg white
3/4 cup nonfat buttermilk
2 Tbsp butter, melted
1/2 tsp coconut or vanilla extract
1 1/2 cup fresh or frozen (not thawed) blueberries
1. Preheat oven to 400°F. Coat a 12-cup muffin pan with cooking spray
2. Combine coconut, 2 tablespoons all-purpose flour, 2 tablespoons brown sugar and 2 tablespoons macadamia nuts in a small bowl. Drizzle with 1 tablespoon oil; stir to combine. Set aside
3. Whisk the remaining 3/4 cup all-purpose flour, whole-wheat flour, baking powder, baking soda, salt and cinnamon in a medium bowl. Whisk the remaining 1/2 cup brown sugar, the remaining 1 tablespoon oil, egg, egg white, buttermilk, butter and coconut (or vanilla) extract in a medium bowl until well combined. Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined. Add blueberries and the remaining 3 tablespoons nuts; stir just to combine. Divide the batter among the prepared muffin cups. Sprinkle with the reserved coconut topping and gently press into the batter
4. Bake the muffins until golden brown and a wooden skewer inserted in the center comes out clean, about 20 minutes. Let cool in the pan for 10 minutes, then remove from the pan and let cool on a wire rack at least 5 minutes more before serving.
