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Smoothie Muffins

12 cup pureed very ripe banana
14 cup pureed ripe peeled and pitted peach
14 cup pureed ripe strawberry
1 cup flaked cereal (I use Smart Start)
14 cup oil
12 cup applesauce
12 teaspoon vanilla
14 cup water
1 tablespoon apple juice concentrate
1 12 tablespoons sugar
14 cup unbleached all-purpose flour
1 12 tablespoons margarine
14 teaspoon cinnamon
34 cup whole wheat pastry flour
34 cup unbleached all-purpose flour
13 cup sugar
2 teaspoons baking powder
12 teaspoon salt
12 teaspoon baking soda
12 teaspoon cinnamon


Preheat oven to 400F. Grease either 6 large or 12 small muffin cups. Puree the fruits with a stick blender and stir in cereal, oil, applesauce and set aside for 5 minutes. Place the 1 1/2 tablespoons sugar, 1/4 cup flour, and 1/4 teaspoons cinnamon in a small bowl, cut in the margarine to resemble course crumbs. Stir in the vanilla, water and the apple juice concentrate in the cereal mixture. Place the flours, sugar, baking powder, salt, baking soda, and cinnamon in a bowl. Add flour mixture to the cereal mixture. Stir to incorporate. Divide batter evenly among muffin cups. Divide the crumble mixture evenly among the muffins. Bake 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Cool 5 minutes on a cookie rack, remove from pan and cool completely. Place in a towel lined Tupperware and freeze after 1-2 days.

Source: www.food.com