It’s so hot lately especially when the heat wave comes… with this high temperature, I barely have appetite to eat …
Also, for girls, summer equals bikini!!! I don’t want to starve myself but still want to keep in the good shape for my bikinis!! After online searching for few days, I got this excellent recipe from Williams-Sonoma, Goat Cheese & Tomato Muffin! Low calories and super yummy!!!
I made some changes to make this recipe more healthy! I replace the milk to (non-sweeten) soy milk which is more healthy with lower calorie. Moreover, I switch garbanzo flour to whole wheat flour which is more easy to find at the grocery store & healthy (of course)! As result, it’s only 143 calories/per muffin!!! How amazing is that!!!
For myself, I ate one muffin for lunch with my homemade chicken salad!! And, I ate another one during the afternoon! Sometimes, I ate one more before dinner! All of my family love them! One of my colleague told me this muffin tastes like pizza!! Well, it is a super low calorie & healthy pizza! enjoy with no quilt!
If you don’t like my recipe, you could go to William-Sonoma’s website to check out the original one!
Ingredients: ( make 14 medium muffins)
- 6 Tbs. (3/4 stick) unsalted butter
- 4 small green onions, including 1 inch of the
tender green portion, finely chopped
- 2 1/2 Tbs. minced fresh basil
- 1 1/2 cups all-purpose flour
- 1 cup whole wheat flour
- 3 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 1/4 cups soy milk
- 2 eggs
- 3 oz. fresh white goat cheese, divided into 10
- 2 plum tomatoes, halved lengthwise, then each
half cut into 3 chunks
Step 1: Reheat an oven to 400°F. Grease 14 standard muffin cups with butter or butter-flavored nonstick cooking spray; fill the unused cups one-third full with water to prevent warping.
Step 2: In a small fry pan over low heat, melt the butter. Add the green onions and sauté until almost translucent, 1 to 2 minutes. Stir in the basil. Remove from the heat and set aside.
Step 3: In a bowl, stir together the all-purpose and whole wheat flours, baking powder and salt.
In another bowl, whisk together the soy milk and eggs until blended. Make a well in the center of the flour mixture, then pour in the soy milk mixture and the butter mixture.
Step 4: Stir just until evenly moistened, using no more than 15 to 20 strokes. The batter will be thick and lumpy.
Step 5: Spoon the batter into the prepared muffin cups, filling each half full. Shape each portion of goat cheese into a round and set it in the center of the muffin batter. Place 1 or 2 tomato chunks on top of the cheese and gently press into the batter. (I leave the tomatoes on the top for the presentation!)
Bake until the muffins are golden, dry and springy to the touch, 18 to 22 minutes. Do not overbake. To check the muffins, carefully lift a muffin from the pan; the sides should be browned. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins. Serve warm or at room temperature.
Here are these delicious low calories muffins!!!! Hope you guys love this one!!
If you can’t finish these in the one day, you can wrap with the plastic wrap and re-heat it by microwave (low powder) in 20 seconds or put it into the oven (300F) for 5mins.