Fruity Muffins

I basically followed this recipe for Sunny Morning Muffins, but made some slight alterations to try to make them a little more healthy:

• First, I used 1 cup of frozen blueberries instead of fresh, mainly because I had some in the freezer.  In order to preserve the wet to dry ratio I then skipped adding sugar to the strawberries to produce more juice.  
• I also used 1/2 cup of white flour and then 1 cup of white whole wheat flour instead of all white flour.
• I reduced the sugar from 1 cup to a 1/2 cup.
• I used pecans instead of walnuts, again- that's what I had on hand.  Here is a Livestrong page comparing the health benefits of both.
• Last, I added a 1/4 cup of flax seeds.

They are quite yummy- the lemon and the nutmeg are a really wonderful combination.  Next time, I would add another 1/4 cup of each fruit, do all white whole wheat flour, and maybe add a bit more flax as well.  I usually make a batch of muffins, put them in a plastic bag once cooled, and leave them in the freezer.  I then take them out one a time.  If I take one out in the morning when I am getting ready, it is thawed by the time I get to school.

Wet ingredients:

Dry ingredients:

Final product- yum:

Enjoy!