PREP TIME:
25 mins
COOK TIME:
25 mins
TOTAL TIME:
50 mins
YIELD:12 SERVINGS
COURSE:Breakfast, Brunch, Dessert, Snack
CUISINE:American
Fresh raspberries, strawberries, blueberries and blackberries baked in low-fat whole wheat muffins. Perfect for breakfast or to enjoy as a snack.
INGREDIENTS
1 1/2 cups pureed strawberries, from about 16 oz strawberries
1 cup 100% whole wheat pastry flour, Bob”s Red Mill
1 cup all purpose flour
1/3 cup sugar
1 tsp baking soda
1/2 tsp salt
1/3 cup raspberries
1/3 cup blackberries
1/3 cups blueberries
1 large egg, beaten
1 tsp vanilla extract
2 tbsp melted unsalted butter
INSTRUCTIONS
Preheat oven to 325°.
In a blender, puree strawberries until smooth, you should have 1 1/2 cups when done. If you have more, discard the rest.
Combine flour, sugar, baking soda, and salt in a large bowl.
Mix well.
In a medium bowl, mix eggs, melted butter, vanilla and strawberry puree.
Add to the flour mixture and stir until just blended.
Gently fold in remaining berries.
Pour batter into 12 lined muffin tins and bake at 325° for 25 minutes, or until a toothpick inserted in the center comes out clean.
Cool for about 10 minutes.
Serving: 1muffin, Calories: 151.5kcal, Carbohydrates: 29.7g, Protein: 3.1g, Fat: 2.7g, Saturated Fat: 1g, Cholesterol: 20.5mg, Sodium: 215mg, Fiber: 2.6g, Sugar: 13.4gBlue Smart Points:4Green Smart Points:4Purple Smart Points:4Points +:3