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Discussion Starter · #1 ·
I am trying to make BLUEBERRY MUFFINS in the healthiest way as possible!<br><br>
1) CAN I SUBSTITUTE 1/2 a cup of vegetable oil for OLIVE OIL instead?<br><br>
2) ALSO, WHAT IS THE RATIO for substituting 1/3 cup of sugar for HONEY, how much HONEY should I use instead of the sugar?<br><br>
ALSO, PLEASE FEEL FREE TO GIVE ME A YUMMY BLUEBERRY MUFFIN RECIPE, if you have one.<br><br>
3) Also if the recipe requires 1 cup of fresh or canned blueberries,but all I have is blueberries in a bag (like raisins) would I still use the 1 cup or more?
 

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You *can* substitute olive oil for vegetable. However, if it is a strongly flavored olive oil (like cold pressed extra virgin), the flavor will usually come through.<br><br>
You can substitute dried blueberries for the fresh, but I would soak them in warm water for 20 minutes or so first, so that they plump up (measure after soaking, not before). Also be aware that you're expressing a concern for using sugar in the recipe, but most dried blueberries contain sugar. I usually use frozen for that reason.
 

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<div>Originally Posted by <strong>countryangels</strong> <a href="/community/forum/post/8131257"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">HELLO LADIES!<br><br>
1) CAN I SUBSTITUTE 1/2 a cup of vegetable oil for OLIVE OIL instead?<br><br>
2) ALSO, WHAT IS THE RATIO for substituting 1/3 cup of sugar for HONEY, how much HONEY should I use instead of the sugar?</div>
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1. I would substitute coconut oil instead of olive oil. Olive oil loses many of its health benefits when cooked and has such a strong unpleasant flavor in baked goods. Coconut oil is awesome in muffins and is a very healthy oil.<br><br>
2. I would do 1/3c sugar = 1/3c honey. However you should cut your liquid ingredients down a bit in the recipe (maybe mix with honey with the egg and oil, then add the milk to get right consistency for the muffins)
 

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Discussion Starter · #4 ·
A) THANK YOU !<br>
Since I only have dried blueberries, and they do have sugar (I did not think of that....) can I avoid all sugar then?<br>
Like I said, I wanted to use HONEY instead of sugar, but if the blueberries already have sugar, then would they taste OK without any HONEY?<br>
Also, would I have to alter the mix, since now there is 1/3 cup of sugar missing from the recipe?<br>
I wanted to add a couple of walnuts to it, would that compensate for the missing sugar?
 

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Ok... in my recepies I have started dividing the "sugar" into thirds. 1/3 sucanat (or sugar) 1/3 raw agave, and 1/3 honey and this works very well.<br>
I also use butter or coconut oil in place of ALL veggie oils.<br><br>
With my sweet tooth I would still use some sort of sweetner along with the berries. Hope this helps
 

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Discussion Starter · #7 ·
TO BOOBYJUICEX3! Thank You for your input as well!<br>
Now, PLEASE tell me what I did wrong <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/greensad.gif" style="border:0px solid;" title="greensad"> ???????<br>
Instead of the entire amount of milk the recipe called for, I put 1/2 of it, and instead I added an extra egg, the recipe asked for 1 egg, I put in it 2 eggs.. In the past whenever I added an extra egg to a recipe it made it tastier...<br>
I used coconut oil instead of cooking oil,<br>
I did NOT use any sugar, instead I used 1/3 cup of HONEY.<br>
I soaked the dried blueberries in warm water(which was a great suggestion!<br>
:0))<br>
I did not use a teflon baking pan, because I was told that it causes cancer, so instead I used a glass loaf pan, and 3 smaller round pans for the rest of the mix, all glass<br>
I just finished baking the muffins, and the taste is nice, but they crumble,falling apart, they feel a bit more like scones than muffins. I went to cut a piece, and it all crumbled apart...<br>
SO, PLEASE TELL ME WHAT I DID WRONG, AND HOW AND OR WHAT I CAN DO TO IMPROVE, so I DO NOT WASTE ANYMORE INGREDIENTS, because I wanted to bake some muffins to give them as a gift.<br>
THANKS A LOT FOR ALL OF YOUR INPUT & HELP! I REALLY APPRECIATE IT ALL!
 

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I'm not sure what happened in your recipe. Perhaps it was the honey sub that made the muffins dry?? Maybe try sucanat or date sugar instead of the honey. Also, I think when you use glass pans instead of metal you cut the temp down 25 degrees in your oven. I thought I would go ahead and post my fav recipe for blueberry muffins. . .just in case you wanted to try something new. I especially love to make these into mini muffins--my kids love them. I almost always use muffin cups so I don't worry about the aluminum or teflon from my pans leaching into my food.<br><br>
Blueberry Muffins<br>
1 1/2 cups flour (I use a combo of white, wheat, and wheat germ<br><br>
1/2 cup sugar (or substitute)<br>
1/2 teaspoon salt<br>
2 teaspoons baking powder<br>
1/3 cup vegetable oil (I use coconut oil)<br>
1 egg<br>
1/3 cup milk<br>
1 cup fresh or frozen blueberries (dried would work too, but you may need to add a little more liquid since you aren't getting the extra from the blueberries)<br><br>
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.<br>
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup (if you are subbing honey this is where I would add it, then I would cut down the milk to make just the one cup of liquid). Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top.<br>
Bake for 20 to 25 minutes in the preheated oven, or until done
 

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Discussion Starter · #9 ·
Thanks so much for the input & RECIPE! I appreciate it!<br><br>
I forgot to mention that I added 1/2 a cup of walnuts to them as well.<br>
Do you think that could have dried them out???...<br>
And the thing was that the top was gold,but it was uncooked inside so I left them longer than 20 minutes!<br>
I like the tip about making the total liquids equal 1 cup, and I also did not think that the dried blueberries are missing the extra moisture!<br>
Whenever I have had B. muffins at a bakery, they are always moist!<br>
And it seems that whenever I try to bake something in a HEALTHY or healthier fashion, it does not come out right...<img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/greensad.gif" style="border:0px solid;" title="greensad"><br>
Anyway,thanks a lot for the input, I will try them next time with your recipe & tips.<br>
When I was in college I had a friend that was married, and she made the most delicious muffins, and they were low fat, sugar free, everything FREE! HA HA HA! they were probably not as moist as the ones at the bakery,but they were healthier, and at least they did not crumble and fall apart like mine just did, ha ha ha...I wish I knew how she made them...<br>
I will keep you posted with my next batch!<br>
Anyway, thanks a lot!
 

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<div style="margin:20px;margin-top:5px;">
<div class="smallfont" style="margin-bottom:2px;">Quote:</div>
<table border="0" cellpadding="6" cellspacing="0" width="99%"><tr><td class="alt2" style="border:1px inset;">
<div>Originally Posted by <strong>countryangels</strong> <a href="/community/forum/post/8133520"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">Instead of the entire amount of milk the recipe called for, I put 1/2 of it, and instead I added an extra egg, the recipe asked for 1 egg, I put in it 2 eggs..<br><br>
I did not use a teflon baking pan, because I was told that it causes cancer, so instead I used a glass loaf pan, and 3 smaller round pans for the rest of the mix, all glass<br>
I just finished baking the muffins, and the taste is nice, but they crumble,falling apart, they feel a bit more like scones than muffins. I went to cut a piece, and it all crumbled apart...</div>
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The honey alone did not make the recipe dry... my guess it was a combo of the reduced milk and the honey and the egg and the loaf pan/baking time. The batter may have also been over worked.<br><br>
Now, I don't know what recipe you used, so it may be a little different, but my recipe for muffins calls for 400F for 20 minutes... but my recipe for tea bread (the recipes are very similar) calls for 1 hour at 350F. Baking in a loaf pan will require a longer baking time than muffins, for sure.<br><br>
My muffin recipe is:<br>
1 egg<br>
1 c milk<br>
1/4 c oil (I use melted butter most of the time)<br>
2 c flour<br>
1/4 c sugar<br>
3 tsp baking powder<br>
1 tsp salt<br><br>
Stir the dry into the wet, just until moistened. <b><i>Batter will be lumpy.</i></b><br><br>
Then add whatever stir-ins you want... most of them won't effect the recipe so long as you're not adding a lot of liquid. (1 c chopped apple, blueberries, cranberries, nuts, whatever)<br><br>
Bake 400F 20-25 minutes.
 

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Discussion Starter · #11 ·
THANK YOU SO MUCH FOR YOUR INPUT!<br>
ALSO THANK YOU FOR THE MUFFIN RECIPE! I TRULY APPRECIATE IT!<br>
I WILL TRY IT AGAIN TOMMOROW WITH DRIED CRANBERRIES, HOPEFULLY THIS TIME I WILL DO A BETTER JOB! <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/lol.gif" style="border:0px solid;" title="lol">
 
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