I cut down the sugar even a tiny bit more and have found that it's best when using a very flavourful fruit for the puree - if using strawberries as suggested, make sure they're small and fresh... I wouldn't recommend frozen large ones that come in a package because they make the muffins a bit bland. I also wouldn't recommend pureeing a blueberry and blackberry mix... because though the muffins will still taste great, they will look black and burnt! My favourite rendition uses a tart applesauce, made in the crock pot from my in-laws' apples.
- 1 cup whole wheat flour
- 1 cup white flour
- 1/4 cup sugar
- 1 tsp baking soda
- 1/2 tsp salt
In another bowl, mix:
- 1 1/2 cups pureed strawberries (from about 16 oz strawberries) --> or applesauce
- 1 large egg, beaten
- 1 tsp vanilla extract
- 2 tbsp melted butter or margarine
Fold the wet ingredients into the dry ones, then add 1 cup of berries and fold them in. I recommend raspberries and blackberries - blueberries work too but I prefer the more tart taste of the others.
Bake at 325 degrees for about 25 minutes - toothpick test. Mini-muffin bake time can be shortened by a couple minutes. Enjoy!