The muffins were a hit. I, of course, had to double the recipe. We still have leftovers today, even after the kids snacked on them, and packed them in their school lunches. I even think a few of the kids had one for breakfast.
Strawberry - Blueberry Muffins
3 Tbsp. canola oil
1/3 cup unsweetened applesauce
1/2 cup sugar
2 eggs, organic
1 tsp. vanilla
1 cup fresh blueberries
1 cup chopped fresh strawberries
1 cup whole-wheat flour
1 cup unbleached all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/2 cup fat-free milk, organic
*fresh grated nutmeg to taste (optional)
*Canola oil/ or other organic non-stick spray, or cupcake liners
Preheat oven to 375°F. Spray 12-cup muffin tin with non-stick spray, or line with paper liners. Set aside.
In a medium bowl, whisk together oil, applesauce, sugar, and eggs. Add vanilla, blueberries and strawberries. In a separate bowl, blend flours, baking powder, and salt.
Alternate mixing the flour mixture and milk, into the oil mixture.
Pour batter into muffin tins.
Bake 23-30 minutes until golden brown. Don't forget, these need to cool longer because the fruit inside them will be very hot. Allow them to cool about 20 minutes before you remove them from the pan.
Bake 23-30 minutes until golden brown. Don't forget, these need to cool longer because the fruit inside them will be very hot. Allow them to cool about 20 minutes before you remove them from the pan.
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