I saw a recipe for whole wheat blueberry muffins at Gina's Skinny Taste and it looked pretty tasty. They sounded like a great option for breakfast this week instead of my usual yogurt. I thought this might be a great way to use some of those giant Fukushima strawberries that were on sale this month, so I went for it. They were great. The applesauce for oil sub was great, as usual. I used a half-half whole wheat/white flour, so they were still pretty darn healthy, as well as yummy and totally easy. I have a feeling I'll be making these again this summer as breakfast/snacks as the various berries go through their seasons.
1 cup unsweetened applesauce
2 cups 50-50 whole wheat/white flour
1/2 cup sugar
1 tsp baking soda
1/2 tsp salt
1 1/2 cups chopped strawberries
1 large egg, beaten
1 tsp vanilla
2 tbsp melted butter
First, mix the flour, sugar, baking soda, and salt together. Next add the wet and mix -- the sugar, egg, vanilla, and butter. I folded in the strawberries and filled up a dozen muffins. Bake for 25 minutes at 325F and enjoy!!!!
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