Thursday, April 15, 2010

Strawberry, Banana, Blueberry Muffins

My cousin and his wife recently had a baby, who I couldn't wait to meet. In a nice twist of fate, my first day of spring break also happened to be the same day of their 2nd wedding anniversary, so they asked me not only to come visit, but to babysit for a few hours while they went out to dinner. Initially I was a bit nervous...I haven't babysat since high school and I haven't spent anytime taking care of a 4 week old baby alone. But I love babies, I was excited to see my newest relative, and I wanted the new parents to be able to enjoy their anniversary, so of course I agreed.

Before I got in the car for my trip down to San Diego, I baked up a batch of these muffins to take with me. I love baking for friends, and with new parents usually exhausted from caring for their baby, I figured they would enjoy not having to worry about making breakfast for awhile. My cousin ate one the moment he walked in the door from work, so I'm pretty confident these were a welcome treat!

The husband was a bit sad that I only left him one muffin (not that he can complain too much, since he ate all of the leftover strawberries and cream cake while I was gone!), so I baked up another batch for the two of us to enjoy. I bet these would be great with some whipped honey butter smeared inside!

Strawberry, Banana, Blueberry Muffins
Source: Adapted from this recipe, originally from Vintage Victuals
Printable Recipe


1 1/2 cups unbleached whole wheat flour
1 cup oats, rolled or quick
1/4 cup brown sugar, packed
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground flax seeds, optional
2 eggs
1/4 cup apple sauce
1/4 cup fat free sour cream or crema
1 mashed ripe bananas
1 1/2 cups blueberries, fresh or frozen
2 cups strawberries, fresh or frozen, sliced

Pre-heat your oven to 400 degrees. Spray muffin tins with non-stick spray, or line them with paper liners.

Mix the dry ingredients together in a large bowl. Set aside.

In a small bowl, mix the eggs, apple sauce, sour cream, and fruit (except for the blueberries) together.

Pour into the dry ingredients and mix with a spatula until just combined. Gently fold in the blueberries.

Fill each muffin tin about 2/3 full and bake for 17 minutes, or until a toothpick inserted in the center comes out clean.

No comments:


Blog Widget by LinkWithin