Raspberry Breakfast Muffins
IntroductionI find a good muffin (or two!) with a cup of milk will hold me over until lunch. I find a good muffin (or two!) with a cup of milk will hold me over until lunch.
1/2 cup all purpose flour
1/2 cup whole wheat flour
1 Tbls baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup unsweetened applesauce
1/4 cup white sugar
1 cup frozen unsweetened raspberries
If you use liners like I do, wait until they are cool to unwrap them or they'll stick. (I refrigerate them in a ziploc bag and eat them for breakfast through the week) If you need a little "extra" add just a little bit of Philadelphia White Chocolate Indulgence... yum!
Mix all ingredients except raspberries. Use your hands to crumble the raspberries into smaller bits, and then stir them into the muffin mix. Pour into 12 muffin cups (I use liners) and bake for 15-20 minutes.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user ALDAFFODIL.