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Wednesday, October 17, 2012

Mixed Berry Whole Wheat Muffins

These muffins are healthy!  Yay!  This recipe is from, found here.  I recommend checking out her pictures, because I can't do these muffins justice.

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.

Mix together:

  • 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!  

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