Very Berry Whole Wheat Muffins.
These are a fabulous, heart-healthy replacement for the usual, artery-clogging blueberry muffin.
I’m all for clogged arteries and everything, but sometimes eating a fruity whole wheat muffin just makes me feel better.
There is nothing like a warm blueberry muffin.
Except a warm blueberry muffin loaded with strawberries.
There are specific mornings that just call for muffins.
Mornings when you wake up to your husband vacuuming and clanging dishes loudly because his OCD has taken over. At 5am.
(Hey, someone has to clean.)
Mornings where you step on 16 dyecast Nascar cars before making it out of your bedroom and screaming more obscenities than ever thought possible. It’s not just kids that leave toy cars on the floor.
Mornings when your house smells so strongly of wet grass you may vomit, because your husband decided to cut the lawn immediately following a torrential downpour. He likes the scent of wet grass because it smells like hay. Hay! Why would I want my house smelling like a farm?
Mornings when I’m starving and the only cure for my starvation is bacon. And our home is sans bacon. It’s a sin people. A sin.
Those are muffin mornings.
Very Berry Whole Wheat Muffins
1 1/2 cups whole wheat flour
1/2 cup sugar
2 teaspoons baking powder
1/3 cup canola oil
1/2 cup strawberries, chopped
1/2 cup blueberries
1/4-1/2 cup milk
1 teaspoon vanilla extract
2 tablespoons raw turbinado sugar
Preheat oven to 400.
Mix flour, sugar, and baking powder in a large bowl. Add canola oil, 1/4 cup milk, vanilla, and eggs, and mix until combined. If your dough is very thick, add the rest of the milk. Fold in blueberries and strawberries. Top with a sprinkling of raw turbinado sugar.
Bake for 15-20 minutes or until golden brown.
Right about now, Mr. How Sweet is staring at his computer screen is disarray. I didn’t tell him about the muffins.