Blueberry Apple Whole Wheat Muffins

Blueberry Apple Whole Wheat Muffins

These muffins were an experiment for a hiking trip that I was taking. I needed muffins that would be nutritious, filling, and delicious. Also, I love blueberry muffins but I had ripe apples. So this is the hybrid recipe that I came up with:

INGREDIENTS:

2 cups Whole Wheat Flour

1 and 1/2 teaspoons Baking Soda

1/2 teaspoon Salt

3/4 cup Cane Sugar

1 cup Rice Milk

1 teaspoon vanilla extract

1/3 cup Safflower Oil

1 tablespoon  Apple Cider Vinegar

1 and 1/2 cups Frozen Blueberries

1 peeled Apple, chopped into ¾ inch dices

PROCEDURE:

1.       Preheat the oven to 375 degrees and line a muffin tin.

2.       In a medium bowl, combine together flour, baking soda, salt.

3.       In a large bowl, combine the sugar, milk, oil, extract, and vinegar. Mix well.

4.       Add the dry ingredients to the wet ingredients, stir until just combined.

5.       Gently fold in the berries and apples using a rubber spatula.

6.       Fill the muffin tins about 2/3rds full.

7.       Bake until a wooden skewer inserted into the center comes out clean, about 22 minutes.

8.       Remove from the oven and let it cool for 5 minutes. After that remove the muffins from the tins and cool on a wire rack.