Recipe Name Blueberry-Apricot Muffins with Almond Streusel Topping Submitted by courtneyruth Recipe Description Big Healthy Breakfast Muffin Quantity 1 Quantity Unit 12 muffin pan Prep Time (minutes) 10 Cook Time (minutes) 25 Ready In (minutes) 35

Muffin Ingredients Amount Measure Ingredient 1 3/4 cups all-purpose flour 3/4 cup wheat flour, wholewheat 1 cup oats, quick-cooking 1 cup granulated sugar 1 teaspoon baking soda 1/4 teaspoon salt 3/4 cup Milk, nonfat, fluid, without added vitamin A (fat 3/4 cup Apricot nectar, canned, without added ascorbic aci 1/2 cup (8 fl oz) Yogurt, vanilla, low fat, 11 grams protein per 8 o 1 large egg 4 teaspoons margarine, melted 2 teaspoons Vanilla extract 1 1/2 cups blueberries 2 teaspoons baking powder Steps Sequence Step 1 Preheat oven to 400 degrees. Coat pan with cooking spray. In a large bowl, mix first seven ingredients with a fork. 2 In a separate bowl, whisk together next six ingredients. Fold into dry ingredients until just mixed. 3 Fold in blueberries. Spoon batter into muffin cups (each cup will be heaping full). 4 Sprinkle streusel topping onto muffins and bake for 20-25 minutes. Cool 10 minutes in pan on a wire rack. Streusel Topping Ingredients Amount Measure Ingredient 1/4 cup all-purpose flour 1/4 cup, sliced almonds 1 tablespoon brown sugar, light 2 teaspoons margarine, melted Steps Sequence Step 1 Combine ingredients.