On Friday morning, I was up early, so I decided to throw together some mini-muffins for the trio’s breakfast. Bo had his with strawberry yogurt for dipping. These do have sugar, but are still significantly better (tasting and health wise) than the Hostess versions.
Blueberry Spelt Mini-Muffins
- 4 Tbsp. canola oil
- 2/3 cup sugar
- 1/3 cup unsweetened applesauce
- 2 eggs
- 1/2 cup orange juice
- 2 tsp. good quality vanilla
- 2 cups spelt flour (can substitute 1 cup flour and 1 cup whole wheat flour)
- 2 tsp. baking powder
- 1 tsp lemon peel
- pinch of salt
- 3 heaping teaspoons flax seed
- 3 heaping teaspoons wheat germ
- 2 cups fresh blueberries
Heat oven to 375. Spray two mini-muffin pans with Pam spray (I used Pam for baking). In a large bowl, cream together oil and sugar. Add applesauce, eggs, orange juice, and vanilla. Add flour, baking powder, lemon peel, salt, flax, and wheat germ. Stir until just combined. Fold in blueberries. Using a melon baller, scoop batter into prepared mini-muffin tin. Bake for approximately 12 minutes. Makes approximately 48. mini-muffins.