Page 93 - 28_Days_of_Clean_Eating.sanet.cd

Streusel-Topped

Blueberry Mufns
Vegetarian

These tender treats studded with juicy blueberries are sure to
be a hit. The crumbly streusel topping adds a crunch with the
cinnamon-spiced almonds. These can also be made in advance
and stored in an airtight container for an on-the-go snack or meal.
If you’re making the mufns while following the meal plan, freeze
them in a layer of plastic wrap and then cover with foil. Defrost in
the plastic wrap for 3 to 4 hours at room temperature.

Cooking Tip: For the flufest, most tender mufn, be careful not
to over-stir the batter, which can make the mufns tough. Instead,
stir the wet ingredients into the dry ingredients gently, just until
the dry ingredients are moistened.

For the topping: For the mufns:
3 tablespoons 100% whole- 2 cups 100% whole-wheat
wheat pastry flour pastry flour
3 tablespoons evaporated 1 teaspoon baking soda
cane juice ½ teaspoon salt
¼ cup finely chopped 2 cups fresh blueberries
dry-roasted almonds 1 cup Slow Cooker Applesauce
½ teaspoon ground cinnamon (page 150) or store-bought
2 tablespoons butter, melted unsweetened applesauce
¼ cup evaporated cane juice
1 teaspoon pure vanilla extract
1 egg, beaten
2 tablespoons butter, melted

To make the topping:
In a small bowl, stir together the flour, cane juice, almonds, cinna-
mon, and butter. Stir with a fork until moistened.

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92 28 Days of Clean Eating