Spring is officially here. Now the countdown to summer begins. Only 35 days to Easter now and 93 days until summer. I am looking forward to a spring that doesn't feel like a summer in most places of the country.
They are very filling. A great grab and go breakfast. I used the California berries from my basket plus some raspberries I had frozen from the summer. Bikini season will be here before we know it, perhaps these will help us to want to bare it all.
Slightly adapted from The Tale of Two Kitchens
1 1/2 cups all-purpose flour
1 cup whole wheat flour
1 cup oats
1 Tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1 cup honey
1 1/2 cups plain fat-free yogurt (or fat free sour cream)
6 oz mixed berry yogurt
1/2 cup milk
2 tsp vanilla extract
3 Tbsp apple sauce
1 egg (or 1/4 cup egg substitute)
1 cup fresh strawberries (cut in small chunks)
1/2 cup raspberries
1/2 cup blackberry
- Pre-heat oven to 400 and prepare muffin tins with paper or oil. Prepare streusel and set aside.
- Mix dry ingredients in large bowl. In a medium-sized bowl, mix all wet ingredients except for berries; beat together well. Pour wet ingredients into dry mix; beat firmly and quickly just until thoroughly moistened. Add berries and fold in gently.
- Divide batter into greased or paper-lined muffin tins. Bake for 15 minutes or until toothpick comes out clean. Cool for 15 minutes in the pan to set the berries. Remove from pan; cool on wire rack.