Super Strawberry Muffins
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Yield: 12 muffins
Ingredients:
- ⅓ cup vegetable oil
- ½ cup brown sugar, lightly packed
- 1 cup strawberry or plain applesauce (no added sugar)
- 1 egg
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup chopped fresh strawberries, gently rubbed under cold running water
- 1 cup quick-cooking oatmeal
Directions:
- Wash hands with soap and water.
- Preheat oven to 350°F. Line a muffin pan with 12 baking cups or spray with nonstick cooking spray.
- Break egg into a medium bowl. Wash hands with soap and water after cracking raw egg. Add oil, brown sugar, and applesauce. Mix well.
- In a separate medium bowl, combine flour, baking powder, baking soda, and salt, if desired. Add liquid ingredients to dry ingredients and mix until moistened.
- Carefully blend in strawberries and oatmeal.
- Divide the mixture into 12 muffin cups. Sprinkle with additional oatmeal if desired.
- Bake for about 20 minutes, until golden brown or until a toothpick inserted near the center comes out clean.
- Remove from oven and cool.
- Store muffins in an airtight container at room temperature for two to three days or freeze for up to three months.
Notes:
- Other fresh or frozen fruit could also be used such as blueberries, raspberries, peaches, etc. Tossing the fruit with a little bit of flour before adding to batter can help prevent the fruit from sinking to the bottom of the muffins.
- A sprinkle of old-fashioned oats before baking adds a quick, eye-appealing touch to the muffins. A light dusting of cinnamon and sugar could also be used.
Nutrition Information:
Mini-Pumpkin Spice Oatmeal Muffins
Yield: 36 mini-muffins
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup quick oats
- ¾ cup brown sugar
- 1 Tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoon pumpkin pie spice
- 1 egg, slightly beaten
- 1 cup canned pumpkin or pumpkin puree (not pumpkin pie filling)
- ¾ cup low-fat milk
- ⅓ cup oil
- ¼ cup quick oats (for topping)
- 1 Tablespoon brown sugar (for topping)
- 1 Tablespoon melted margarine or butter (for topping)
- ⅛ teaspoon pumpkin pie spice (for topping)
Directions:
- Wash hands with soap and water. Spray mini-muffin tins with cooking spray or use mini-muffin liners.
- In a medium bowl, combine flour, quick oats, brown sugar, baking powder, baking soda, salt and pumpkin pie spice.
- Break egg into a small bowl. Wash hands with soap and water after cracking raw egg. Add pumpkin, milk and oil to egg. Mix well.
- Add liquid ingredients to dry ingredients and stir until just moistened. Fill muffin cups two-thirds full.
- Mix topping ingredients. Sprinkle topping evenly over muffins. Bake mini-muffins at 400°F for 8 to 12 minutes or until evenly browned. Bake regular-sized muffins for 15 to 18 minutes.
Nutrition Information:
Nutrition Software Used: ESHA Food Processor
Applesauce Oatmeal Muffins with Blueberries
Download Handout
Yield: Makes 12 muffins
Ingredients:
- ½ cup whole wheat flour
- ½ cup all-purpose flour
- 1 cup quick-cooking oatmeal
- ½ teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- ⅓ cup vegetable oil
- 1 cup applesauce, unsweetened
- ½ cup brown sugar, lightly packed
- ½ cup blueberries, fresh or frozen (unsweetened)
Directions:
- Wash hands with soap and water.
- Preheat oven to 350 °F. Line a muffin pan with 12 baking cups.
- In large bowl, combine dry ingredients (flours, oatmeal, cinnamon, baking powder, baking soda and salt); mixing well.
- Break egg into a small bowl. Wash hands with soap and water after cracking raw egg. Add the oil, applesauce, and brown sugar. Mix well.
- Add wet ingredients to dry ingredients and stir just enough to moisten the ingredients. Batter should still be lumpy.
- Gently stir in blueberries.
- Divide the mixture between 12 muffin cups.
- Bake for 25–30 minutes or until a toothpick inserted near the center comes out clean.
- Store muffins in an airtight container at room temperature for two to three days or freeze for up to three months.
Notes:
- It is important to not overmix the batter. Only 10–15 strokes are needed to moisten the ingredients.
- When using frozen blueberries, do not thaw them. Keep blueberries frozen so they do not cause the batter to turn a bluish color.
- Try these variations. Enjoy the muffins plain by not adding blueberries or add dark chocolate chips instead of blueberries.
Nutrition Information:
Nutrition Software Used: SuperTracker's My Recipe