Notice how you can stack two in a muffin container that's meant for one. Eating just one wasn't filling at all. It just made me hungrier. On Sunday night, I had had enough of them and decided that since I'd be in the kitchen for my Valentine's experiment, I should make proper muffins. And these turned out fantastically, with one~ little problem.
It seems that the heart shaped ones weren't completely done (although I swear I toothpick tested them, I really did). But they still taste delicious so I don't mind. Supposedly they are only 98 calories. I'm not sure I believe that. They don't taste like they're less than a hundred calories. They're deliciously fluffy, even after being frozen. I am tempted to never cook another muffin recipe and try substituting other fruits for the blueberries.
I've already gone through two weeks of them, so I will have to start looking for the next recipe soon. Probably more fruit, as it lets me pretend they're healthy.
Although I can almost fit two muffins in my cupcake holder. I wonder if I just make my muffins too small?
Blueberry Muffins from Chocolatesuze
(Makes 20 mufins, approximately $0.95 per muffin)
- Preheat oven to 345F.
- Mix sour cream, sugar, egg, and vanilla extract together.
- Add flour to mixture.
- Add the blueberries and stir gently.
- Add butter and milk, continuing to stir gently.
- Bake for 20 minutes, or longer if not done.
- Pay attention to the type of flour you're supposed to use.
- Don't overheat chocolate when trying to melt it.
- Try new foods! (maybe this is more of a life lesson...)