Berry Muffins

Last week, BF's mom gave us a large basket of fresh strawberries that she'd picked at a local farm. We started out eating the berries with light whipped cream for dessert after both lunch and dinner every day, but between the two of us, we were barely making a dent in the basket.

So I started searching for muffin recipes.

I don't bake very often, but I know the basics. The first recipe called for one teaspoon of salt. I thought that it sounded like a heck of a lot of salt, and sure enough it tasted more like a bag of potato chips than a berry-liscious baked good.

After much trial and error, and many of my own tweaks to recipes that I found, I think I've discovered a tasty, low-fat, healthy muffin. Note that these are not overly sweet - they're meant to be more of a breakfast muffin.

Anyway, I thought I would share it here for those who like to bake their own goodies.

I calculate that these are about 23 g of carb each (using strawberries), with 2 g of fibre.

2/3 c. all-purpose flour
2/3 c. whole wheat flour
1 c. rolled oats (I used the quick-cooking kind)
1/4 c. brown sugar Splenda (or 1/2 cup real brown sugar, which will add 5 g carb per muffin)
1 tbsp baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg
1 cup milk (I used skim)
1 egg (I used fat-free liquid egg substitute)
3 tbsp vegetable oil
1/2 tsp vanilla
2 cups of your favourite berry

Mix dry ingredients in one bowl (except berries). Mix liquid ingredients in another bowl. Add dry to liquid and mix. Fold in berries. Fill muffin tray (makes 12 muffins). Bake for 20-25 minutes at 425 F.

We are now almost out of strawberries. I think I'm going to try blueberries next!