Ingredients
1½cupspureed strawberries,(about 16 oz strawberries)
1cup100% whole wheat pastry flour
1cupall purpose flour
⅓cupsugar
1tspBaking Soda
½tspsalt
⅓cupraspberries
⅓cupblackberries
⅓cupsblueberries
1largeegg,beaten
1tspvanilla extract
2tbspunsalted butter,melted
Preparation
Preheat oven to 325 degrees F.
In a blender, puree strawberries until smooth. There should be about 1½ cups when done. If there is more, discard the rest.
Combine flour, sugar, baking soda, and salt in a large bowl.
Mix well.
In a medium bowl, mix eggs, melted butter, vanilla and strawberry puree.
Add to the flour mixture and stir until just blended.
Gently fold in remaining berries.
Pour batter into 12 lined muffin tins and bake at 325 degrees F for 25 minutes, or until a toothpick inserted in the center comes out clean.
Cool for about 10 minutes.
