Saturday, December 12, 2009

Apple Blueberry Coffee Cake Muffins

After a late night, I woke up this morning so hungry. With nothing much to eat in the house, I decided to use up a bowl of blueberries that were lying around and make something to welcome a sunny, but cold Saturday. I added a diced apple and the blueberries to a muffin recipe and voila! The moist fruit turned this healthy muffin recipe into a gooey, delicious coffee cake. The streusel topping was an afterthought, but really makes it.

Apple Blueberry Coffee Cake Muffins

1 apple
1 ½ c ww pastry flour or barley flour
½ c turbinado sugar
2 t baking powder
½ t baking soda

½ t sea salt
2 eggs (Egg-Replacer works)
2 c applesauce
2 t vanilla extract
1/3 c rice milk
2/3 c maple syrup

1 cup blueberries (fresh or frozen--I like fresh)

Streusel Ingredients:
1/4 cup flour
1/4 cup turbinado sugar
dash of cinnamon
3 T melted butter

Peel and core the apple. Cut it into a medium dice (about blueberry-size pieces).
Place in a pot with about 1/2 cup water and simmer until tender, about 10 minutes. Drain.

Oil about 16 muffin cups or line with paper muffin cups and preheat oven to 375 degrees. (I know it's weird, but that's just how the count turned out--You could just do 12 and make a small loaf instead)

Combine flour, turbinado sugar, baking powder, and baking soda in large mixing bowl.

In a smaller bowl, whisk together salt, eggs, applesauce, vanilla, rice milk, and maple syrup. Whisk until uniform. Add berries and apples.

Make a well and scrape into dry mix. Gently fold together until just blended. Spoon into muffin cups.

Combine streusel ingredients in a small bowl and combine with a fork. Mound it over the top of each muffin.

Bake for about 20 minutes, or until just firm in the center.

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