How about a little blueberry sweet chocolaty dessert this Valentines?
For this week’s Friday Food Fact, we are featuring these mini-cupcakes made with blueberries, whole wheat flour, healthy oils, and no artificial colors or flavors.
Let’s talk a little bit about blueberries before we get to the recipe. Blueberries give flavor, texture, and a ton of nutrients to a lot of dishes. You can add them to your salads, muffins, pancakes/waffles, cereal, eat them frozen, in a fruit salad, and more. We personally enjoy them in our smoothies, on top of our yogurt, and with oatmeal.
Just a 1/2 cup of blueberries will provide you with 40 calories, some Vitamin C & K, Manganese, and fiber. Blueberries are one of the richest sources of antioxidant phytonutrients of fresh fruits and vegetables. What does this mean? We all need more antioxidant phytonutrients to fight free radicals in our body. Causes of free radicals include, but are not limited to, smoking, metabolic processes, smog, chemicals (pesticides and drugs.) Don’t fight this fact!
Don’t forget that our new Virtual Culinary Program just for kids is now LIVE. Sign your kids, grandkids, nieces, and nephews up for Chefs Club!
Now, lets dive into the recipe, and put blueberries (preferably organic) fresh or frozen, on your shopping list! This recipe has been adapted from the Meal Makeover Mom’s. Thanks for inspiration Moms!
[yumprint-recipe id=’38’]
