Whole Wheat Fruit Muffins

Heat oven to 400 degrees F. In a large bowl with a fork or whisk mix the flour, salt, baking powder, cinnamon and nutmeg. Make a well (hole) in the center of the flour mixture and pour in the eggs, honey, vanilla, oil and orange juice. Mix the dry and wet ingredients together – do not overmix. Now here is the fun part. If you are in a hurry just add 1 cup of blueberries, mashed up banana & nuts, or other filling of your choice. If you have 5 or 10 minutes extra (and some anxious helpers) do not add anything to the muffin batter before continuing with the next step. Line a muffin pan with liners and fill 2/3 to 3/4 of the way full with batter. If you didn’t already add your filling, sprinkle 1 – 2 teaspoons of whatever you would like (from the list below or from your own creation) onto the top of each raw muffin in the pan. Then gently mix each one with a fork or spoon. Here are some options to consider for the fillings: - blueberries - diced strawberries - peeled and diced pears - applesauce - either diced or mashed up bananas and chopped walnuts - raisins and chopped pecans (I add an extra pinch of cinnamon to the muffins with this filling) - grated carrot and chopped walnuts - orange or lemon zest (only add 1/4 to 1/2 teaspoon of zest per individual muffin) - a mix of dried fruit bits - jelly After the filling has been mixed into each muffin slide the tray into the warm oven and bake for 10 – 15 minutes or until a toothpick comes out clean. Serve warm or at room temperature and freeze some for a later date. Enjoy!