Wednesday, April 6, 2011

Cooking Up Some...Hearty Berry Stresel Muffins

Another yummy recipe from the novel How to Bake a Better Life by Barbara O'Neal! These muffins are GREAT for a quick, on-the-go breakfast or a snack heading to an activity or sports practice. We're very fortunate to have on hand throughout the year (in our freezer) hand-picked Maine blueberries and raspberries from our backyards. Yum!

1 1/2 c white flour
1 c whole wheat flour
1 c rolled oats
1 T baking powder
1 t baking soda
1/2 t sea salt
1 c honey
1 1/2 c plain yogurt
1 6oz container of raspberry or blueberry yogurt
1/2 c milk
3 T canola oil
1 large egg
1 c each fresh blueberries and raspberries

1/4 c flour
3 T brown sugar
1/4 c chopped, lightly toasted walnuts, pecans or almonds
1 1/2 T melted butter

Prepare muffin tins with non-stick cooking spray or paper cups. Preheat oven to 400 degrees. Mix together streusel ingredients and set aside. Mix dry muffin ingredients well. In a separate bowl, mix all wet ingredients except berries and beat together well. Pour the wet ingredients into the dry and beat firmly and quickly until just thoroughly moistened. Add berries and fold in gently. Divide into muffin tin and top with streusel. Bake for 15 minutes or until toothpick comes out clean. Cool 15 minutes in muffin tin and the move to a wire rack. Makes about 30-32 small muffins or 18 larger muffins. (Adjust cooking time for larger muffins.)

My SUPER PICKY Dad LOVED these muffins! Don't tell him that they're actually pretty healthy for him! LOL And the kids wanted 2-3 at a time!  I made some adjustments though. I used low fat yogurt and skim milk and only used 3/4 c honey. No one missed the extra fat or honey! The muffins were still moist and sweet enough. However, they aren't so good several days after baking, so plan on eating these in 1-2 days. Enjoy!


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