I could have easily called these muffins "football muffins." I made them on Saturday - which is when both the Nebraska Cornhuskers and Stanford Cardinal started their season. Plus the muffins are sporting the right color for both teams...RED!
I'm also watching the Packers/Saints game right now as I'm posting this. But to be honest, pro football isn't my favorite sport (while college football is!). It does represent the glorious season that is autumn, so I can't necessarily say too many terrible things about it!
Anyway, these Double Berry Muffins are just wonderful for a lazy morning. They're not too sweet - just perfect.
Fresh from the oven, the berries just burst when you take a bite. It's truly heaven.
Double Berry Muffins
Adapted from: Strawberry Muffins
1/4 cup unsweetened applesauce
1/2 cup milk
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup white sugar
1 1/2 cups white whole wheat flour
1 cup strawberries, chopped
1/2 cup raspberries
Preheat oven to 375 degrees. Fill 10 muffin cups with liners or coat with cooking spray.
In a small bowl, combine the applesauce, milk, egg and vanilla. Whisk to combine.
In a medium bowl, sift together the cinnamon, salt, baking powder, sugar and flour. Add the berries - stir gently to coat.
Add the milk mixture to the dry ingredients and stir until combined. Pour into muffin cups. Bake for 23-25 minutes, until golden and the muffins spring back when pushed. Cool for 5 minutes in the pan, then remove and ENJOY!
Are you a sports fan?!
You all know I LOVE golf and college football, and tennis also ranks up there! The US Open is happening now, and I have a slight crush on Rafael Nadal. Mmm. :)