Mrs. Weasleys Oversized Blueberry Muffins

I have never completely understood the obsession with Harry Potter. My friend Kirsten tried to make me a fan on numerous occasions but I never got on board with the whole magic thing. Well, Kirsten you will be very proud of me. Not only did I watched the final Harry Potter movie last week while babysitting but I also made Harry Potter inspired muffins today (also while babysitting).

I will give the fans some credit, the movie was entertaining and I am sure the books are even better. Unfortunately I am still having nightmares about Voldemort and giant snakes. Luckily I can say that the muffins turned out dream-worthy. I've never been a huge fan of homemade blueberry muffins, sad as it is I prefer the fake blueberry muffins that come out of a box, but these are great. I loved the addition of the lemon zest, I think the lemon flavor makes the muffins.

For those of you that aren't familiar with the Harry Potter books/movies you may be wondering where blueberry muffins fit in. Apparently Mrs. Weasley, who is Harry's best friend Ron's mother, makes Harry blueberry muffins when he is at the Weasley home before his big hearing (I have no idea what the hearing is for).  At least this is the explanation I got from the kids I have been hanging out with. Kirsten, you can probably confirm :)

Please excuse the terrible picture, I didn't have my camera

 Mrs. Weasleys Oversized Blueberry Muffins
** adapted from The Unofficial Harry Potter Cookbook

2 c. flour
2 tsp baking soda
1/4 tsp salt
2 large eggs, room temperature
1 c. sugar
1 stick butter, melted
grated zest of one lemon
1 tsp pure vanilla extract
1 c. plain nonfat yogurt
1 pint blueberries, washed and well drained
turbinado sugar for sprinkling

Preheat oven to 350. Grease and flour a muffin pan. In a mixing bowl, whisk together the flour, baking soda, and salt. Set aside.

In a large mixing bowl, whisk the eggs until smooth. Whisk in the sugar and continue whisking until light and fluffy. Drizzle in the melted butter while whisking vigorously. Whisk in the lemon zest and vanilla. Fold in half the flour mixture, then the yogurt and then add in the rest of the flour mixture. The batter will be very stiff. Carefully fold in the blueberries.

Divide the batter among the muffin cups, filling each to the rim. Sprinkle the tops generously with turbinado sugar. Bake the muffins for 25 minutes, rotating the pan halfway through the baking time, until the tops are golden brown.

Healthy Cinnamon Apple Muffins

I have been craving some sort of fall muffin or bread for weeks and finally broke down and baked muffins last night.  I found this recipe for Cinnamon Apple Muffins on the Cooking Light website and actually had all of the ingredients- too perfect!  These muffins are low in fat and calories and after reading the recipe reviews I was able to find a few ways to lighten it up even more.  Not only did the muffins turn out great but now my apartment smells like apples, cinnamon and sugar!

Healthy Cinnamon Apple Muffins
** Adapted from Cooking Light
printable recipe

Makes 18 Muffins
Prep/Cook Time: 30 minutes

2 1/3 c. all-purpose flour
1 c. sugar
1 T. baking powder
2 tsp ground cinnamon
1 tsp baking soda
1/2 tsp salt
1 1/2 c. finely chopped peeled Golden Delicious apples, I only had to use 1 large apple
1 c. nonfat yogurt
1/3 c. skim milk
1/3 c. light ricotta cheese
3 T. unsweetened applesauce
1 T. vanilla extract
2 large egg whites
1 large egg
Cooking spray
3 T. sugar
2 tsp ground cinnamon

Preheat oven to 400.

Combine first six ingredients in a large bowl. Stir in apple, and make a well in center of the mixture. Combine yogurt and next six ingredients (yogurt through eggs) in a separate bowl.  Add yogurt mixture to the flour mixture and stir. Spoon batter into 18 muffin cups coated with cooking spray.

Combine 3 T. sugar and 2 tsp cinnamon in small bowl; sprinkle evenly over batter. Bake at 400 for 15-18 minutes or until done.  Be careful not to over bake. Remove from pans immediately; cool on wire rack.

** The recipe is great as is but if you don't want to use ricotta I think apple butter would be a great substitute.  I plan to try this next time.  I use apple butter in my oatmeal cookie recipe and I love the flavor it adds and I also think the muffins might turn out a little more moist. 

** According to reviews these muffins freeze well.  I froze half and brought the rest into work.  I figure I don't really need 18 muffins tempting me and they'll come in handy the next time I have a craving for a healthy muffin and don't feel like baking!