strawberry orange muffins

My dog-earred, post-it-noted Cooking Light magazines spanning 10 or so years, include this Strawberry Orange Muffin recipe in the May 1999 issue. Thais, our exchange student from Brazil, was living with us that year, and this was her favorite. As usual, I've adjusted the recipe to use less sugar and more whole grains.

In a blender, add the following, and process until combined:

2 large eggs

3 tbs. melted butter

1 tbs. orange juice

1 1/4 cups halved strawberries

In a medium bowl the following dry ingredients and stir with a fork to combine:

3/4 cup whole wheat flour

3/4 cup oatmeal (not the instant variety)

3/4 cup brown sugar

1/2 cup toasted wheat germ

1 tsp. baking powder

1/2 tsp. salt

Pour in the wet ingredients and stir with a fork until all dry ingredients are moist. Don't over stir or whip in a frenzy - muffins are best with as little mixing as possible. Spoon batter into a greased 12-cupcake pan, and sprinkle with a little white sugar.

Bake at 400 degrees for 20 minutes, or until the tops spring back when they are touched lightly in the center. Delicious warm with butter and strawberry jam.