Must finish the raspberries in my freezer, so I’m going to make another batch of jam, and thought I’d try these:

Recipe adapted from Naomi of The Taste Traveller (via Cari Cooks »)
Prep Time: 20 min/Total Time: 45 min. Makes 12 muffins.

Handy Tips from the author: You can substitute some whole wheat flour for the all-purpose and omit the sugar if desired when using cinnamon. With all of the fruit packed into these muffins, they are pleasantly sweet without it.

Ingredients:

• 1 cup all-purpose flour
• 1 cup rolled oats (not instant or quick cooking)
• ¼ cup wheat germ
• ½ cup granulated sugar (optional)
• 1½ teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon cinnamon or pie spice
• 2 egg whites (or 1 large egg)
• 2 apples, peeled, cored and chopped (microwave on high for 1 min to soften)
• ¼ cup butter or margarine, melted
• 1 cup raspberries or blueberries (fresh or frozen, thawed)

Directions:

1. Spray 12 large muffin cups with non stick cooking spray or line with paper cups.
2. Combine first dry ingredients in a mixing bowl. Mix well. Beat eggs, apples, and melted butter/margarine together until smooth. Add wet mixture to dry ingredients. Stir just until moistened. Fold in berries.
3. Fill muffins cups almost full. Bake at 375 degrees F for 20-25 minutes or until top springs back when lightly touched.
4. Remove from muffin tin and place on a cooling rack for a few minutes.

Enjoy plain or slice in half and top with just a smidgen of butter or honey.

Tags: muffins

This entry was posted on Wednesday, February 3rd, 2010 at 8:30 am and is filed under Baked goods. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.