I guess everyone has the thing he/she does when they’re blue. I either bake or craft. I’m due for some time off of work but in the meantime, I’ll deal with the stress in a productive way. Hence, the baking today. 😀
The book this recipe is adapted from is Easy Breakfast & Brunch. I got it at Marshalls a couple of years ago (for $2.99) but never really went through it. A newish cookbook + being bored with current breakfast choices + a self-imposed “mental health break” from work today = make something! 😀
As usual, I didn’t follow the recipe as is. In trying to keep the glycemic index down, I substituted some of the ingredients to make it more healthy. In less than an hour, I had the perfect little muffin (loaves) that can be eaten right away or frozen for up to a month.
Let me know if you try the recipe! I love the fact that fruit and not mostly sugar sweetens this muffin. The result is a muffin that isn’t overly sweet — perfect for anyone who’s trying to eat healthier.
- 1 cup white flour
- 3/4 cup whole wheat flour (substituted for white)
- 1 tbsp baking powder
- 1/3 cup of raw brown sugar (substituted for superfine white sugar)
- 1 medium egg (substituted for 1 large)
- 1 1/4 cup milk (buttermilk used to make muffins more moist since wheat flour was used)
- 1 capful vegetable oil (substituted for 1/4 cup)
- 1 cup fresh blueberries
- 1 cup puree strawberries (not called for in original recipe)
- Sift flour and baking powder, then add sugar.
- Mix all wet ingredients together in a separate bowl.
- Stir wet mixture into dry ingredients — stir just enough to make a coarse lumpy mixture. Do not over-mix!
- Fold blueberries and strawberries in the batter using only a few strokes. Over-mixing makes the muffins dry and tough.
- Spoon the mixture into greased muffin pan, filling each up about 2/3 full. Bake in a preheated oven (375 degrees) for 30 mins. or until golden and firm to the touch.
- Let muffin tin cool for 1 min then turn out onto a wire rack. Eat warm.
Muffins should be eaten within 24 hours or left to cool then frozen for up to 1 month!
Cheers to breakfast!!! All that delicious strawberry, blueberry gooey yumminess!