Mel’s Fruit Muffins

1 c. fresh or thawed fruit (ex/ blueberries, Saskatoon berries, strawberries, etc.)

1 ¾ c. all purpose flour

1 tbsp all purpose flour

2 tsp baking powder

1 tsp lemon zest (grated lemon peel)

½ tsp salt

½ c. applesauce

½ c. sugar

1 egg

1 egg white

2 tbsp vegetable oil *I usually don’t add the vegetable oil, I just add 2 tbsp extra applesauce.*

¼ c. skim milk

- I also usually add between 1/3 and ½ c. bran flakes and then add a tbsp or so of water.

1. Preheat oven to 375 degrees. Line 12 muffin cups with paper liners or spray with nonstick cooking spray.
2. In a small bowl, toss fresh fruit with 1 tbsp of flour.
3. In large bowl, combine 1 ¾ c., baking powder, lemon peel and salt.
4. In another small bowl, combine applesauce, sugar, whole egg, egg white and oil.
5. Stir applesauce mixture into flour mixture alternately with milk. Mix just until moistened. Fold in the fruit mixture.
6. Spoon evenly into prepared muffin cups.
7. Bake 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan and cool on wire rack for 10 minutes.

Cranberry orange muffins

- Use 1 c. fresh cranberries (washed and drained) and add the zest of one large orange. You can also substitute orange juice for the skim milk for more flavour.

Apple cinnamon muffins

- Use 1 c. of chopped apple.

- Substitute apple juice for the skim milk.

- Substitute cinnamon for the lemon zest.

Peach-berry muffins

- Instead of apples sauce, use a puréed peach.

- Can substitute juice (peach, orange, etc) for the skim milk.