STRAWBERRY BLUEBERRY MUFFINS

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Strawberry Blueberry Muffins image

Strawberry muffins with bursts of Blueberries. I found this recipe in Wegmans Nature's Marketplace magazine. My family liked this recipe. When I made these muffins I used Splenda in place of the sugar with no problems. I also used frozen Strawberries and Blueberries. The Strawberries I thawed but the Blueberries I left frozen to help prevent them from getting mushy.

Provided by internetnut

Categories     Breakfast

Time 45m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 13

canola oil cooking spray
3 tablespoons canola oil
1/3 cup unsweetened applesauce
1/2 cup sugar
2 eggs
1 teaspoon vanilla
1 cup fresh blueberries
1 cup chopped fresh strawberries
1 cup whole wheat flour
1 cup unbleached all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup nonfat milk

Steps:

  • Preheat oven to 375. Spray 12 cup muffin tin with canola oil spray and set aside.
  • In medium bowl, whisk together oil, applesauce, sugar, and eggs. Add vanilla, blueberries, and strawberries.
  • In separate bowl, blend together flours, baking powder, and salt. Fold in half the flour mixture and then half the milk. Add remaining flour and milk, folding in just until blended.
  • Scoop batter into prepared tin. Bake 25-30 minutes or until golden brown and toothpick inserted comes out dry.
  • Allow muffins to cool for 20 minutes before removing from pan.

Nutrition Facts : Calories 165.9, Fat 4.7, SaturatedFat 0.6, Cholesterol 35.5, Sodium 127, Carbohydrate 27.8, Fiber 2.1, Sugar 10.8, Protein 4

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