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Friday, May 24, 2013

Berry Good Muffins

So I made some muffins today, because I had some fruit leftover from the fruit-sicles that I wanted to use up.  Really yummy muffins, and dairy-free too, for my allergy boy :)  My first batch I made with half strawberries and half cherries, and then the second batch was all cherries.  I'm going to try them again with blueberries next time, but all my blueberries got gobbled up by kidlets this time around.

So I took a little from here and a little from there, and here's the recipe I came up with, complete with nutrition facts…

Berry Good Muffins


    1/2 c. unsweetened apple sauce
    3/4 c. sugar
    1 egg
    2 c. flour
    2 t. baking powder
    1/2 t. salt
    1/2 t. rice milk or other milk substitute
    1 t. vanilla
    1 1/2 c. chopped, fresh fruit (strawberries, cherries, blueberries)
    3 t. sugar
    1/2 t. cinnamon

Whisk together apple sauce and sugar.
Add egg and rice milk and mix.
Sift flour, baking powder and salt in a small bowl. 
Add flour mixture to wet ingredients.
Add vanilla.
Gently stir in fruit.
Spoon batter into greased muffin tins.
Combine sugar and cinnamon and sprinkle over muffins.
Bake at 375° for 15-18 minutes.

Serving Size: makes one dozen muffins

Number of Servings: 12

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