Wednesday, October 24, 2012

Strawberry Almond Muffins

Wow!  I've been super busy and I haven't posted here in a long time!  Our family has embarked on a healthy eating journey over the last 5-6 months and I am very pleased with the results.  My husband has lost about 25 pounds over the last 9 months and I feel so much better knowing that we are eating healthy.  I hope to share many of our favorite low fat, low sugar recipes with you!  I found this blog and I have used many of the recipes and all of them have been great.

I made these muffins yesterday, but as I have done with all of her recipes, I substituted my home-canned applesauce for the oil.  Here's the recipe after my tweaking! Yield: 12 muffins.

1 1/2 cups whole-wheat flour
1/2 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
2 eggs
2 tablespoons honey
1 teaspoon vanilla extract
1 1/4 cup applesauce (unsweetened)
1/2 cup sliced almonds
1/2 cup dried strawberries
Muffin/Cupcake liners

Heat the oven to 400 degrees F.  In a large bowl with a fork or whisk mix the flour, salt, baking powder, cinnamon and nutmeg.  Make a well (hole) in the center of the flour mixture and pour in the eggs, honey, vanilla, and applesauce.  Mix the dry and wet ingredients together - do not overmix.  Fold in the almonds and strawberries.

Line a muffin pan with liners and fill.  Bake in warm oven for 10-15 minutes or until a toothpick comes out clean.  Serve warm or at room temperature or make a double batch and freeze some for a later date!  Enjoy!

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