My kids are on spring break this week so there hasn’t been a lot of lunch packing going on. However, I did try out a new muffin recipe and while my kids gave it a lack-luster review, my friend’s kids devoured them so I wanted to share. I was first attracted to this recipe because of the ingredient list. Doesn’t this seem like a great lunchbox addition? Loaded with protein and low on processed sugar, talk about a nice afternoon energy boost!
Don’t laugh to hard, I found this recipe is a funny little book I read. The story was sweet and the history of sourdough starters was quite interesting.
Taken from How to Bake a Perfect Life, by Barbara O’ Neal.
Hearty Berry Streusel Muffins
1 c white flour
1/2 c spelt flour (or add another 1/2 c white)
1 c whole-wheat flour
1 c oats
1 T baking powder
1 t baking soda
1/2 t sea salt
1 c honey
1 1/2 c plain yogurt (I used greek)
1 6 oz container of raspberry or blueberry yogurt
1/2 c milk
3 T canola oil
2 t vanilla extract
1 large egg
1 c each fresh blueberries and raspberries (I used frozen, thawed and drained)
1/4 c flour
3 T brown sugar
1/4 c chopped nuts
1 1/2 T butter, melted
Prepare muffin tins. Prepare streusel first and set aside.
For muffins: Mix dry ingredients well. In a separate bowl, mix all wet ingredients except berries, and beat together well. Pour wet ingredients into dry mix and beat firmly and quickly just until thoroughly moistened. Add berries and fold in gently. Divide batter into muffin tins. Bake at 400 degrees for 15 minutes. Cool for 15 minutes in the pan to set the berries, remove from pan and cool on wire rack.
Makes approximately 30 muffins.