Breakfast remains the most important meal of the day! Enjoy one of these muffi ns, piece of fruit and a latte for a quick breakfast on rushed mornings.

Strawberry Muffins with Pecan Streusel

Muffin:
250 mL each all-purpose and whole wheat flour 1 cup
125 mL wheat germ ½ cup
2 mL salt ½ tsp
15 mL baking powder 1 tbsp
5 mL baking soda 1 tsp
125 mL fi rmly packed brown sugar ½ cup
1 egg
60 mL Western Family olive oil ¼ cup
375 mL buttermilk 1½ cup
10 mL Western Family vanilla extract 2 tsp
375 mL strawberries, sliced 1½ cups

Streusel:
60 mL granulated sugar ¼ cup
75 mL pecans, coarsely chopped 1/3 cup
20 mL freshly squeezed orange juice 4 tsp

1. Preheat oven to 375ºF (190ºC).
Lightly spray 12 muffi n cups with cooking spray.

2. In a large bowl, stir together flours, wheat germ, salt, baking powder, baking soda and brown sugar.

3. In a separate bowl, lightly beat egg; stir in olive oil, buttermilk and vanilla. Pour over dry ingredients; stir until just combined.

4. Gently fold strawberries into batter. Spoon batter into muffin cups.

5. Streusel: In a small bowl, mix sugar with orange juice until smooth. Add pecans. Spoon about ½ teaspoon streusel mixture on each muffi n. 6. Bake for approximately 20 to 25 minutes, or until muffi ns spring back when lightly pressed. Allow to cool completely before removing
muffi ns from the pan.

Makes 12 muffins.

Nutritional analysis per serving
Calories 232 Protein 5.6 g Fat 8 g Carbohydrate 36 g Fibre 3 g