Whole Wheat Blueberry Pecan Muffins

Last week, Jimmy Page (he's the Executive Director of Health & Fitness for the Fellowship of Christian Athletes) dropped by the station for our health and wellness meeting. Jimmy gave us a pretty encouraging message about taking care of our bodies and watching the things we put in them. Let's just say that it motivated me to reconsider eating breakfast again. I'm not a big breakfast person, but I recognize that my body needs fuel to get it going...the question is what fuel to put in. Breakfast muffins are easy to make and even easier to grab and go, so I decided to start messing around with recipes for them. Here's the first of a few that I've tried out. The original recipe can be found here...I'm posting my tweaks :-)

Whole Wheat Blueberry Pecan Muffins

Ingredients:

1 cup whole wheat flour
1 cup raw wheat germ
1/2 cup sugar
1/2 cup chopped pecans
1 Tbls baking powder
1/4 tsp salt
1 egg
2 tsp vanilla extract
3/4 cup milk
1/3 cup unsweetened applesauce
3/4 cup blueberries


Directions:

Preheat oven to 350 degrees.

Stir together dry ingredients in a large bowl. In a different bowl mix together egg, milk, and applesauce, then add to the dry ingredients and mix lightly. Gently fold in bluberries.

Spray a muffin tin with non-stick cooking spray, and fill cups about 2/3- 3/4 full. Bake at 350 degrees for 20- 25 minutes until edges are brown and muffin tops bounce back when pressed lightly.

Makes 12 muffins.