Strawberry Blueberry Muffins

Strawberry muffins with bursts of Blueberries. I found this recipe in Wegmans Nature's Marketplace magazine. My family liked this recipe. When I made these muffins I used Splenda in place of the sugar with no problems. I also used frozen Strawberries and Blueberries. The Strawberries I thawed but the Blueberries I left frozen to help prevent them from getting mushy.

• Ready In: 45 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

•  canola oil cooking spray
• 3  tablespoons canola oil
• 1⁄3 cup unsweetened applesauce
• 1⁄2 cup sugar
• 2  eggs
• 1  teaspoon vanilla
• 1  cup fresh blueberries
• 1  cup  chopped fresh strawberries
• 1  cup whole wheat flour
• 1  cup unbleached all-purpose flour
• 2  teaspoons baking powder
• 1⁄4 teaspoon salt
• 1⁄2 cup nonfat milk

Directions

1. Preheat oven to 375. Spray 12 cup muffin tin with canola oil spray and set aside.
2. In medium bowl, whisk together oil, applesauce, sugar, and eggs. Add vanilla, blueberries, and strawberries.
3. In separate bowl, blend together flours, baking powder, and salt. Fold in half the flour mixture and then half the milk. Add remaining flour and milk, folding in just until blended.
4. Scoop batter into prepared tin. Bake 25-30 minutes or until golden brown and toothpick inserted comes out dry.
5. Allow muffins to cool for 20 minutes before removing from pan.