Morning Muffins

Whole Wheat Blueberry Muffins =)

Here is my recipe for whole wheat blueberry muffins. They are very dense and make a great breakfast on the go. They are easily frozen and reheated.

You need:

2 egg whites

1/2 cup milk

1/4 cup applesauce (unsweetened)

1 1/2 cups whole wheat flour

1/4 cup honey

1/8 cup brown sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 1/2 cups blueberries (I used frozen-thawed but fresh would be better!)

1 tablespoon cinnamon plus a bit extra for sprinkling

Turbinado sugar (or regular white sugar) for sprinkling

Optional: 1/2 cup nuts and or oatmeal

(makes 12 large muffins)

Pre-heat oven to 375 degrees.

Grease muffin pan or line with muffin cups.

Combine all ingredients (except blueberries and Turbinado sugar) and stir until mixture is moist- may be lumpy and that's ok! Don't overmix.

Add rinsed-dry blueberries and fold gently until incorporated. 

Spoon batter into muffin tin (fill each about halfway).

Sprinkle cinnamon and a pinch of Turbinado sugar on top of each muffin.

Bake for 15-20 minutes.

~Enjoy~

This recipe is also very easy to adapt. Try chocolate chips, other fruits, nuts etc. 

To freeze, store in gallon size ziploc bag. To thaw, place in microwave wrapped in paper towel and defrost in 30 second increments until warm throughout.