RUVI RECIPE: RUVI MUFFINS

 

 FOCUS BLUEBERRY & CLEAN CINNAMON APPLE

 

This month we decided to not only give you one Ruvi recipe, but TWO! We have two variations of what we would dare say are the best muffins out there.

Morning time can be busy and chaotic trying to get kids to school or activities and getting yourself and your spouse off to work, plus there is that extra pressure to make sure you get a nutritious breakfast on the table for your kids and yourself – it's only the most important meal of the day!

Worry no more, Ruvi is here to help! These muffins are perfect for breakfast, and even have those hidden fruits & veggies in them that your kids will never suspect! Add these into your weekly breakfast rotation, or even make them ahead of time and throw them in the freezer to keep for those busy mornings you need something quick and nutritious. Just pop a frozen one in the microwave for 30 seconds and you're good to go! 

 

INGREDIENTS

• ½ cup softened butter
• 1¼ cups sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups flour
• ½ teaspoon salt
• 2 teaspoons baking powder
• 1 packet Ruvi Focus
• ½ cup milk
• 2 cups blueberries (save 1 cup for mashing)
• 1 teaspoon sugar (optional)

 

 

• ½ cup softened butter
• 1¼ cups sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups flour
• ½ teaspoon salt
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1 packet Ruvi Clean
• ½ cup milk
• 2 Granny Smith apples, peeled and chopped small
• 1 teaspoon cinnamon sugar (optional)

 

INSTRUCTIONS

1. Preheat the oven to 375.
2. Cream the butter and 1¼ cups sugar for 2-3 minutes.
3. Add the eggs and vanilla and beat well to incorporate fully.
4. Add flour, salt and baking powder, Ruvi packet (and cinnamon if making the Clean muffins) and add to the creamed mixture. Follow by adding the milk.
5. For blueberry muffins: Crush ½ cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.
6. For apple cinnamon muffins: Fold in chopped apples.
7. Line a muffin tin with 12 liners (foil liners recommended) and fill with batter. Sprinkle sugar or cinnamon sugar over top if preferred. Bake for approximately 30 minutes.
8. Remove muffins from tin and cool at least 30 minutes. Store uncovered, or place in a Tupperware or bag and freeze for later enjoyment!

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