Sunday, July 24, 2011
STRAWBERRY AND BLUEBERRY MUFFINS
I made a promise to the Kitchen Notebook group on Facebook that I will write the recipe for these particular muffins over the week-end. Unfortunately, the Sun came out in Vancouver which means I had to go and enjoy the rejuvenating rays of the Sun. Give my homage to the Sun God so to speak. Albeit delayed, here is the recipe for Strawberry and blueberry muffins.
I baked the muffins for a pregnant friend's birthday, who I know has a sweet tooth, due to her being double (buntis) I wanted it to be low cal and healthy. I packed the muffins with lots of fresh strawberries and blueberries which are in season now.
This is a one bowl recipe, which means less time cleaning up later. The recipe is super easy to prepare, it is for 2 dozen muffins. You can halve the recipe if you wish or you can freeze the rest and enjoy it on a later date. The muffins can be stored in the freezer for about a month.
2c whole wheat flour
1 1/2c brown sugar
1c milk ( you can substitute 1c brewed coffee)
2/3c canola oil
4tsp. baking powder
5 eggs (don't separate)
1 1/2c blueberries
1 1/2c strawberries (chopped)
Line your muffin pans with paper cups.
Pre-heat your oven to 350degrees.
Cream your eggs with brown sugar.
Slowly stir in milk (or coffee), vanilla and canola oil.
Alternate your fluids with the flour, oatmeal and baking powder.
Mix everything together (fluids and flour mixture)
Divide batter into the lined pans.
Top each muffin batter with the strawberries and blueberries.
Bake for 30minutes or it is done when a toothpick inserted in the middle of the muffin comes out clean.