Whole Wheat Muffin Base

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.


Muffin Base
3/4C milk
2 tablespoons oil
2 tablespoons applesauce (any type)
1 egg
2C whole wheat flour (white whole wheat is nice, try King Aurthur)
1/4C sugar
2 teaspoons baking powder
1/2 teaspoon salt
1C fruit (see note below)

1. Heat oven to 400.  Grease or line 12 muffin cups.  Whisk together milk, oil, applesauce and egg in a large bowl.
2. Stir in dry ingredients until just moistened.  Stir in fruit
3. 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).
4. Bake for 20-25 minutes or until golden brown, and a toothpick comes out clean.  Cool 5 minutes, then remove to cooling rack.

Fruit Options
Blueberry Muffins
1C fresh, canned (drained) or frozen (keep frozen) blueberries 
Apple Cinnamon Muffins
1C chopped fresh apple, add 1 teaspoon cinnamon with dry ingredients
Banana Muffins
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.

Cranberry-Orange

Creamy 100% Fruit Smoothie

A real, 100% fruit smoothy that is creamy without milk, ice, or ice cream! No processed sweeteners make this 100% delicious and 100% good for you!

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Creamy 100% Fruit Smoothie

1/4 C. frozen (thawed) fruit juice concentrate (any type)
3/4 C. water
1 banana
Others as you Like:
frozen strawberries, blueberries, peaches, raspberries, blackberries, canned or fresh pineapple

1. This is a basic fruit smoothie recipe. From here you can make any flavor you like! The secret to a creamy milk-free smoothie are the bananas. Peel a bunch of bananas, break them in half, and place them in a gallon freezer bag and store in the freezer. They will break apart easily later. This, along with other frozen fruits will act as the thickener in your smoothie. Frozen peaches make a great thickener but they don't add much flavor- so you can use them even when you don't want a peach taste. I find that frozen fruits are cheaper than fresh, and they keep SOOO much longer!
2. The basic recipe is as follows: Place 1/4C. fruit juice concentrate and 3/4C. water in your blender. With the blender running, add 1 whole banana (2 frozen pieces).
3. Now it's up to you! Below are some suggestions.

1. Strawberry banana smoothie: Use orange or apple juice concentrate, 1 banana, and add about 6-7 frozen strawberries to the basic shake. Also, i really enjoy using white grape/peach juice concentrate on this one!
2. Tropical Smoothie: Begin with orange juice concentrate, but instead of water, add an 8 oz. can of pineapple tidbits (in juice) and 2T coconut, along with your banana. If the shake is not thick enough, add another banana half or some frozen peaches.
3. Berry Blast Shake: Begin with apple juice concentrate and water, add 1 banana and 1/4C. each of blueberries, raspberries, blackberries, strawberries - or your favorite combination!
4. Peanut Butter Banana Smoothie: This one is not quite so good FOR you, but Oh So Good! Start with 1 C. milk, or for dairy-free use 1C. water. Add 3-4 banana pieces, 2-4T. peanut butter, and more banana or peaches to thicken. For a real treat, add 1T chocolate chips or chocolate syrup!