Hi! My name is Karen Stiegler and I am here today to talk to you about healthy baking and also to prepare Blueberry Lemon Muffins. These muffins are great treat for breakfast, brunch, or an afternoon snack and we will use helpful ingredients to prepare a light and moist muffin.
In today's video, I'm going to show you first, how to prepare the ingredients, oven and pan. Then I will talk about zesting a lemon, then I will tell you how to mix the ingredients, and after that we will talk about filling the molds and baking the muffins. Finally, we will remove the muffins from the mold, cool them, and present them.
The tools and ingredients you will need for this recipe include a 12-cup muffin tin, muffin baking cups or baking spray, a dry measuring cup set, a liquid measuring cup, a measuring spoon set, a medium bowl, a large bowl, a whisk, a wooden spoon, a rubber or a plastic scraper, a small grater or Microplane Zester, a scoop and a cooling rack.
The ingredients you will need for this recipe include one cup of all-purpose flour, one cup of whole wheat flour, one-third cup of granulated sugar, three teaspoons baking powder, one teaspoon salt, three quarter cup skim milk, one half cup canola or light vegetable oil, one egg, one lemon, one cup of fresh blueberries and some raw or Turbinado sugar for garnish.
I want to take a minute to talk to you about homemade versus store-bought treats. I would like to encourage you to make your own homemade treats and here is the reason why. The basic differences are ingredients and also taste. Now for ingredients, the store-made treats often have hydrogenated oils, vegetable shortening, even lard tropical oils like coconut and palm, and these are all very unhealthy for you and also, of course, some have saturated fats.
The reason that the store-bought treats use these is because it preserves the shelf life of the bakers and also it is often cheaper for those ingredients. But if you prepare your own goods at home, you can control what kind of oil and what kind of fats you put into your bakers and if you choose to have a little bit of butter and a little bit of saturated fat, you can control the amount. So it's much better to make your own things at home.
I am a culinary educator, recipe tester, and recipe developer and I have a Diplôme de Pâtisserie from Le Cordon Bleu in Paris. I have over ten years experience in private, hands-on, and demonstration courses and I specialize in healthy baking. I also cater American and French desserts, cakes, and candies and I have several published recipes in addition to a Bachelor's Degree in Journalism from Pepperdine University. So let's get started making our Blueberry Lemon Muffins.
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