1 1/2 cups pureed strawberries (from about 16 oz strawberries)
1 cup 100% whole wheat pastry flour (Bob's Red Mill)
1 cup all purpose flour
1/3 cup sugar
1 tsp baking soda
1/2 tsp salt
1/3 cup raspberries
1/3 cup blackberries
1/3 cup blueberries
1 large egg, beaten
1 tsp vanilla extract
2 T melted unsalted butter
Instructions
Preheat oven to 325. In a blender, puree strawberries until smooth,
you should have 1 1/2 cups when done. If you have more, discard
the rest.
Combine flour, sugar, baking soda, and salt in a large bowl. Mix
well.
In a medium bowl, mix eggs, melted butter, vanilla and strawberry
puree. Add to the flour mixture and stir until just blended. Gently
fold in remaining berries.
Pour batter into 12 lined muffin tins and bake at 325 for 25
minutes, or until a toothpick inserted in the center comes out clean.
Cool for about 10 minutes.
Originally Submitted
11/27/2011
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