I had Whole Wheat Berry Love Muffins for breakfast!
I used a recipe sent on the Farm Animal Reform Movement's "Meatless Monday" e-mails. It was recipe for the week of Valentine's Day, so the muffins in their picture were shaped like hearts. And they only had strawberries. I believe the original recipe came from "My Sweet Vegan," by Hannah Kaminsky. I figure it's okay to re-post since it was sent out in a mass e-mail by FARM (see recipe below).
The recipe called for one cup of frozen strawberries, and I only had a half-cup of frozen berries left. They were strawberries I'd hand-picked last spring on the Lansing's organic farm in Millington. I picked soooo many last year that I wound up freezing several bags and making five or six jars of strawberry jam. It's a good thing berry season is approaching because I'm on my last jar of jam, and I used the remainder of the frozen berries for this recipe.
I substituted a half-cup of frozen blueberries for the rest. So my muffins were more like patriotic red and blue muffins, rather than cute, red-specked Valentine's ones. But that's okay. Valentine's Day is over, and they were very tasty.
Here's the recipe (note: I changed the flour to whole wheat instead of all-purpose).
Whole Wheat Berry Love Muffins
1 1/2 cups whole-wheat pastry flour
1/2 cup evaporated cane juice sugar
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
3/4 cup soymilk
1/3 cup canola oil
1 tsp. vanilla extract
1 cup frozen berries, thawed and sliced
Preheat oven to 375, and grease 12 muffin pans.
Mix together the dry ingredients in a large bowl. Stir in soymilk, oil, and vanilla. Be careful not to overmix.
Fold in berries. Pour batter into muffin tins, 3/4 of the way to the top.
Bake 15-20 minutes or until a toothpick inserted into the muffin comes out clean.