What's for breakfast?
'Tis the season for muffins and these little beauties make a lovely breakfast treat. Wholesome and chock full of goodness; with options, I love options. Not too sweet, but definitely tasty!
Applesauce Apricot and Berry Muffins
Makes 12-15 muffins
3/4 cup whole wheat flour
1/2 cup all purpose flour
1 1/4 cups oats
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/8 tsp nutmeg
1/2 cup chopped dried apricots
1/2 cup chopped nuts
3/4 cup blueberries (fresh or frozen)
1 cup unsweetened applesauce
1/2 cup low-fat buttermilk
1/2 cup firmly packed brown sugar
2 Tbsp canola oil
1 large egg, lightly beaten
1 tsp. vanilla extract
Preheat oven to 375 degrees.
Line a 12 cup muffin tin with paper cases or spray with nonstick cooking spray.
In a large bowl combine flour, oats, baking powder, baking soda, salt,cinnamon, nutmeg, apricots, nuts and berries. In a medium bowl combine applesauce, buttermilk, sugar, oil, egg and vanilla. Make a well in dry ingredients and add applesauce mixture. Stir until just moist. Fill muffin cups 2/3 full.
Bake for 16-18 minutes.
And now for those options I mentioned:
You can use all whole wheat flour if you desire.
Try substituting the apricots and berries for any of the following:
Dried Cranberries, Walnuts, and Orange Zest
Dried Dates and Almonds
Chopped Apples, Raisins and extra Cinnamon
Any other yummy dried fruit and nuts you have on hand!