Hi All! This is an adaptation from my Betty Crocker Blueberry Muffin recipe. I have altered it to use less oil, and less sugar, and to use all WW flour. Also, a few ideas for stir-ins.
These muffins are roughly 160 cals each, including streusel.
Whole Wheat Muffin Base
Streusel Topping (optional)
1/4C white flour (WW is too grainy here)
1/4C packed brown sugar
1/4 teaspoon cinnamon
2 tablespoons cold butter
Stir dry ingredients together in a small bowl. Cut in (or rub with fingers) until butter is incorporated.
2 tablespoons oil
2 tablespoons applesauce (any type)
2C whole wheat flour (white whole wheat is nice, try King Aurthur)
2 teaspoons baking powder
1/2 teaspoon salt
1C fruit (see note below)
- Heat oven to 400. Grease or line 12 muffin cups. Whisk together milk, oil, applesauce and egg in a large bowl.
- Stir in dry ingredients until just moistened. Stir in fruit
- For a standard muffin tin, place 1/4C batter in each cell (fill about 2/3 full). Sprinkle about 1 tablespoon streusel on each (if using).
- Bake for 20-25 minutes or until golden brown, and a toothpick comes out clean. Cool 5 minutes, then remove to cooling rack.
1C fresh, canned (drained) or frozen (keep frozen) blueberries
Apple Cinnamon Muffins
1C chopped fresh apple, add 1 teaspoon cinnamon with dry ingredients
Use only 1/3C milk, and add 1C ripe mashed banana with milk. Use brown sugar instead of regular.
Cranberry Orange Muffins
Replace 1/4C of the milk with orange juice, add zest of one orange with wet ingredients. Use 1C whole or chopped cranberries.