You might have picked up somewhere along the way that I love to cook and bake, but I generally don’t obsess about it like I have in the last couple of months. In fact, I don’t remember ever writing about food as often as I have in recent weeks. I can’t think about a main dish, a dessert, or read a recipe without thinking about how I can adapt it to fit MJ’s diet. Or at least boost the fiber, cut the sugar, or something.

So, last week, Elle of Elle’s New England Kitchen was taunting me with these Browned Butter Maple Blueberry Muffins. She’s evil, I tell you. Not only are her recipes to-die-for, but her photography makes you want to reach right through the screen and take a bite. I know you’re going over there now to check it out. That’s okay. I’ll wait right here. Oh, while you’re there, check out the Quinoa Polenta With Sauteed Lentils And Portobellos. I made it vegetarian-style, and it’s delicious. C’mon, hurry up. (Humming Final Jeopardy music).

Ah! There you are… Where were we? Oh, yeah. So I made a batch. Scrumptious! But I can’t give them to MJ without some modifications. So I played around with it a little, and here’s what I came up with (make sure you read the notes at the end):

MultiGrain Maple Blueberry Muffins

1 cup all purpose flour
1/4 cup whole wheat flour
1/4 cup soy flour *
1/4 cup ground oatmeal*
4 Tbs flax seed meal
2 tsp baking powder
1/2 cup Brown Sugar Splenda (or 1/4 cup brown sugar &
1/4 cup Splenda)*
1 cup blueberries, fresh or frozen (rinsed and set aside to
dry a bit)
1/2 cup Smart Balance Light spread*
1/2 cup maple syrup*
3 eggs (I used 2 eggs plus 1/4 cup liquid egg substitute)
1/2 tsp salt
1/4 cup maple syrup, for brushing over tops

Heat oven to 375, and lightly grease a muffin pan.

Melt the Smart Balance in a small pan over medium-low heat, until it turns brown. Because of the composition of Smart Balance Light, it will take roughly twice as long – or longer – to brown as butter (technically, they tell you not to use it for cooking and baking, but that’s never stopped me!). But it will brown and smell fabulous! Strain, using a metal strainer (Plastic will melt – believe me, I’ve done it.).

In a medium bowl, whisk together the flours, baking powder and Splenda.

In a small bowl, toss the berries with 1/4 cup of the flour mixture.

In a smaller bowl, whisk together the melted butter substitute, maple syrup, eggs, and salt.

Pour the wet mixture into the dry, stir until just barely combined, and then fold in berries.

Fill the muffin cups about 3/4 full and bake for 18-20 minutes. A toothpick should come out clean. Let the muffins cool a couple of minutes in the pan, run a knife or small spatula around the edges, and turn them out on to a cooling rack, which you’ve placed over paper. Personally, I like the advertising sections from the Sunday paper. Brush tops with remaining maple syrup.

Makes 10

*Notes:

* Brand Names: First off, let me say that I am not being paid to use or mention any brand name or another. These are what I have in my pantry. I use the SmartBalance, for instance, because of its specific health properties. If you like another brand, feel free. If you want to use butter, go for it. Likewise, the Splenda.

*Ground Oatmeal: To make ground oatmeal, simply put a 1/4 cup of oatmeal in a food processor and run until it is ground into a fine meal texture.

*Soy Flour: Let’s acknowledge the fact that you’re going to get some batter on your fingers and you’re going to lick it off. I’ll be blunt. Soy flour makes this batter taste like crap. Kind of like, well, have you ever chewed on a raw green split pea? Kind of like that. But I promise that the baked muffins taste sweet and delicious and absolutely nothing like that. Really! I swear!

*Maple Syrup: For pity’s sake, use the real deal. Please don’t use pancake syrup or anything that says “maple flavored”. Elle likes something that’s a blend of real maple syrup and agave syrup. I used some Vermont Grade B that I got on a trip there for just this sort of occasion.