Berry Breakfast Muffins
Time Required: 10 (30 min. total)

Here is another great muffin to double and make extras to freeze and defrost as needed for breakfast, a meal on the run or a healthy snack.  I used a mixture of gluten free flour and whole wheat pastry flour along with oat bran, but you could use all wheat if desired.  Another interesting option for the milk is to use spoiled milk because it is wonderful for baking, and so nice to use instead of throw away.


1 egg(s)
1/2 cup(s) olive oil
3/4 cup(s) applesauce
2 banana(s) -- mashed w/ fork
1/2 cup(s) milk -- rotten works good too!
1/2 cup(s) plain yogurt
1 3/4 cup(s) whole wheat pastry flour -- or replace half or all with gluten free mix
1/2 cup(s) oat bran -- or wheat
3/4 cup(s) sugar -- *replace some with stevia
1 tbsp baking powder
1/2 tsp salt
1 cup(s) blueberries


1.  Preheat oven to 400 degrees and grease muffin tin. In mixing bowl combine egg, oil, applesauce, banana, milk and yogurt.

2.  Sprinkle dry ingredients on top of wet: flour, bran, sugar, baking powder and salt. Mix just until combined, then stir in berries or chopped fruit.

3.  Fill muffin cups with batter.  Bake 20 min., or until toothpick inserted in center of one comes out clean and middle springs back when touched.

4.  Cool for approx. 10-15 min., then run knife around edges and release muffins. Cool further on counter top or wire rack.

STEVIA:  For one dozen, lower sugar to 1/2 c. and add 12 drops of liquid stevia.

CRUMB TOPPING: Mix 1/2 c. flour, 1/2 c. sugar, cut in 4 Tbsp. butter and distribute over muffins before baking. Both plain and blackberry muffins are shown in picture.

  (adapted from Let’s Get Together cookbook “wadsworth’s muffins”)


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