Week 1 Better Breakfast Idea: Blueberry Coconut Macadamia Nut Muffins

Our members are sharing healthy recipes at the studio during "Better Breakfast Month". Here is a great find (watch out though, it is rich and is a meal in itself!). We enjoyed this recipe from Eating Well magazine graciously and deliciously prepared by Thelma. Everyone raved about these wonderful muffins! Thank you Thelma for sharing a nutritious filling breakfast with us.

Blueberry-Coconut-Macadamia Muffins
(http://www.eatingwell.com/recipes/blue_coconut_muffin.html)

Yield: 12 muffins
Time: 20 minutes
Total Time: 1 hour
Ease of preparation: Easy

The one-two punch of coconut and macadamia nuts in this luxurious muffin will make you think you're having your morning coffee in Hawaii. Drizzle with honey for an added touch of sweetness.

Ingredients:
1/4 cup unsweetened coconut
2 tablespoons plus 3/4 cup all-purpose flour, divided
2 tablespoons plus 1/2 cup brown sugar, divided
5 tablespoons chopped macadamia nuts, divided
2 tablespoons canola oil, divided
1 cup whole-wheat pastry flour (see Source) or whole-wheat flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 teaspoon ground cinnamon
1 large egg
1 large egg white
3/4 cup nonfat buttermilk (see Tip)
2 tablespoons butter, melted
1/2 teaspoon coconut or vanilla extract
1 1/2 cups fresh or frozen (not thawed) blueberries

1. Preheat oven to 400° F. Coat a 12-cup muffin pan with cooking spray.
2. Combine coconut, 2 tablespoons all-purpose flour, 2 tablespoons brown sugar and 2 tablespoons macadamia nuts in a small bowl. Drizzle with 1 tablespoon oil; stir to combine. Set aside.
3. Whisk the remaining 3/4 cup all-purpose flour, whole-wheat flour, baking powder, baking soda, salt and cinnamon in a medium bowl. Whisk the remaining 1/2 cup brown sugar, the remaining 1 tablespoon oil, egg, egg white, buttermilk, butter and coconut (or vanilla) extract in a medium bowl until well combined. Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined. Add blueberries and the remaining 3 tablespoons nuts; stir just to combine. Divide the batter among the prepared muffin cups. Sprinkle with the reserved coconut topping and gently press into the batter.
4. Bake the muffins until golden brown and a wooden skewer inserted in the center comes out clean, about 20 minutes. Let cool in the pan for 10 minutes, then remove from the pan and let cool on a wire rack at least 5 minutes more before serving.

Nutrition information per muffin: 202 calories; 9 g fat (3 g sat, 4 g mono); 23 mg cholesterol; 28g carbohydrate; 4 g protein; 2 g fiber; 122 mg sodium; 55 mg potassium. 2 Carbohydrate Servings Exchanges: 2 starch, 1 1/2 fat

Tip: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.
Source: Look for whole-wheat pastry flour in the natural-foods section of large supermarkets and natural-foods stores. Sources include King Arthur Flour, (800) 827-6836, www.bakerscatalogue.com, and Bob's Red Mill, (800) 349-2173, www.bobsredmill.com.

Store, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month. To reheat, remove plastic wrap, wrap in a paper towel and microwave on High for 30-45 seconds.