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Bakery Delight

Maple Mixed Berry Muffins
12 muffins
''With their soft and tender texture, these sweet muffins practically taste like cupcakes! Feel free to substitute your favorite fruit in place of the mixed berries. Store any leftover muffins in an airtight container in the refrigerator for up to 5 days.
2 c (240g) whole wheat pastry or gluten-free* flour (measured correctly) ¾ tsp (2g) baking powder ¾ tsp (2g) baking soda ¼ tsp (2g) salt 1 tbsp (14g) coconut oil or unsalted butter, melted and cooled slightly 1 large egg, room temperature 1 tbsp (15mL) vanilla extract ½ c (120mL) maple syrup ½ c (120g) plain nonfat Greek yogurt ½ c (120mL) nonfat milk 1 ½ c (210g) frozen mixed berries (such as Trader Joe’s Fancy Berry Medley) Preheat the oven to 350°F, and lightly coat a 12 standard-sized muffin cups with nonstick cooking spray. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, whisk together the coconut oil or unsalted butter, egg, and vanilla. Stir in th…

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