We’ve just back from another trip to England so we’re slowly getting back into the hang of things. First things first – muffins for breakfast. So here goes!
Blueberry and Raspberry Whole Wheat Muffins
1 cup milk
½ cup oil (canola or vegetable)
2 large eggs
1/2 cup brown sugar
1 cup of apple sauce (unsweetened)
2 teaspoons vanilla extract
3 cups whole wheat flour
4 teaspoons baking powder
¼ teaspoon salt
1 cup fresh or frozen blueberries (do not thaw if using frozen)
1 cup fresh or frozen raspberries (do not thaw if using frozen)
Preheat oven to 375 degrees. Spray non-stick cooking spray on your muffin tin or you can use liners instead. In a large mixing bowl, combine the milk, oil, apple sauce and eggs. Mix together. Add in the sugar and vanilla extract and mix together. Slowly add in the flour and fold it into the wet batter. Fold in the baking powder and salt into the muffin batter. Gently fold in the blueberries and raspberries. Add the muffin batter into the tins or into your liners and fill all the way to the top. If you have any extra blueberries or raspberries you can place some on the top.
Bake for 19 minutes. Allow the muffins to cool 2-3 minutes and then transfer to a cooling rack.