Blackberry Muffins

*Whole Wheat Flour, 1.5 cup
*Organic All-Purpose White Flour, 0.5 cup
Baking Powder, 1.5 tsp
Eggland's Best Large Egg, 2 lightly beaten
Butter, unsalted, 2 tbsp melted
Baking Soda, 0.25 tsp
Salt, 0.25 tsp
Applesauce, unsweetened, 0.75 cup
Buttermilk, lowfat, 0.75 cup
Agave Nectar (Wholesome Organic Blue Agave), 4 tbsp
Blackberries, fresh, 0.75 cup

fruit Swaps: Blueberries, raspberries strwberries, or substitute 0.33 cup dried fruit.
If desired sprinkle tops with coarse sugar before baking, or powdered sugar when fresh from the oven (not included in calorie count)

Preheat oven to 400 degrees F. Grease twelve 2-1/2-inch muffin pan cups; set aside.

Stir together flours, baking powder, baking soda and salt in a medium mixing bowl. Make a well in the center of dry mixture; set aside.

Combine eggs, buttermilk, butter, agave nectar and applesauce; add all at once to the dry mixture. Stir just until moistened (batter should be lumpy). Fold in blackberries.
Spoon batter into prepared muffin cups, filling each two-thirds full.
Bake in preheated oven 15-18 minutes or until golden. Cool in muffin cups on wire rack 5 minutes. Remove from muffin cups.

Serving Size: Makes 18 muffins

Number of Servings: 18

Recipe submitted by SparkPeople user LIEDORA.