Ingredients
-
-
3
-
1/3
-
1/2
-
2
-
1
-
1
-
1
-
1
-
1
-
2
-
1/4
-
1/2
-
-
Directions
Strawberry Blueberry Muffins, Strawberry muffins with bursts of Blueberries I found this recipe in Wegmans Nature’s Marketplace magazine My family liked this recipe When I made these muffins used Splenda in place of the sugar with no problems I also used frozen Strawberries and Blueberries The Strawberries I thawed but the Blueberries I left frozen to help prevent them from getting mushy
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Steps
|
1
Done
|
Preheat Oven to 375. Spray 12 Cup Muffin Tin With Canola Oil Spray and Set Aside. |
|
2
Done
|
in Medium Bowl, Whisk Together Oil, Applesauce, Sugar, and Eggs. Add Vanilla, Blueberries, and Strawberries. |
|
3
Done
|
in Separate Bowl, Blend Together Flours, Baking Powder, and Salt. Fold in Half the Flour Mixture and Then Half the Milk. Add Remaining Flour and Milk, Folding in Just Until Blended. |
|
4
Done
|
Scoop Batter Into Prepared Tin. Bake 25-30 Minutes or Until Golden Brown and Toothpick Inserted Comes Out Dry. |
|
5
Done
|
Allow Muffins to Cool For 20 Minutes Before Removing from Pan. |
