Smoothie Muffins

Based on one of Chef Deb's recipe for muffins and the base muffin recipe I use. Frozen fruits can be used.

• Ready In: 30 mins
• Serves: 6-12
• Yields: 6-12 muffins

Ingredients

• 1⁄2 cup  pureed very ripe banana
• 1⁄4 cup  pureed ripe peeled and pitted  peach
• 1⁄4 cup  pureed ripe strawberry
• 1  cup  flaked  cereal (I use Smart Start)
• 1⁄4 cup  oil
• 1⁄2 cup applesauce
• 1⁄2 teaspoon vanilla
• 1⁄4 cup water
• 1  tablespoon  apple juice concentrate
• 1 1⁄2 tablespoons sugar
• 1⁄4 cup unbleached all-purpose flour
• 1 1⁄2 tablespoons margarine
• 1⁄4 teaspoon cinnamon
• 3⁄4 cup whole wheat pastry flour
• 3⁄4 cup unbleached all-purpose flour
• 1⁄3 cup sugar
• 2  teaspoons baking powder
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon cinnamon

Directions

1. Preheat oven to 400°F.
2. Grease either 6 large or 12 small muffin cups.
3. Puree the fruits with a stick blender and stir in cereal, oil, applesauce and set aside for 5 minutes.
4. Place the 1 1/2 tablespoons sugar, 1/4 cup flour, and 1/4 teaspoons cinnamon in a small bowl, cut in the margarine to resemble course crumbs.
5. Stir in the vanilla, water and the apple juice concentrate in the cereal mixture.
6. Place the flours, sugar, baking powder, salt, baking soda, and cinnamon in a bowl.
7. Add flour mixture to the cereal mixture.
8. Stir to incorporate.
9. Divide batter evenly among muffin cups.
10. Divide the crumble mixture evenly among the muffins.
11. Bake 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
12. Cool 5 minutes on a cookie rack, remove from pan and cool completely.
13. Place in a towel lined Tupperware and freeze after 1-2 days.