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Mixed Berry Muffins

Makes 12 servings)

Macros: 124 kcal, Fat 3g, Carbs 22g, Fibre 2g, Protein 3g.


1 1/2 cups pureed strawberries, from about 2 cups fresh or frozen

1 cup 100% whole wheat flour

1 cup all purpose flour

1/3 cup sugar

1 tsp baking soda

1/2 tsp salt

1/3 cup raspberries

2/3 cups blueberries

1 large egg, beaten

1 tsp vanilla extract

2 tbsp melted unsalted butter


Preheat oven to 325°.In a blender, puree strawberries until smooth, you should have 1 1/2 cups when done. If you have more, discard the rest.Combine flour, sugar, baking soda, and salt in a large bowl. Mix well.In a medium bowl, mix eggs, melted butter, vanilla and strawberry puree.Add to the flour mixture and stir until just blended.Gently fold in remaining berries.Pour batter into 12 lined muffin tins and bake at 325° for 25 minutes, or until a toothpick inserted in the centre comes out clean.Cool for about 10 minutes.

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