Whole Wheat Strawberry Muffins

1 c unbleached all-purpose flour
1 c whole wheat flour
3/4 c plus 5 tsp sugar
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup milk (I used unsweetened soy milk)
2 eggs
1/2 c canola oil or vegetable oil
1 tsp grated orange zest (I substituted 1 tsp orange juice concentrate)
1 cup frozen strawberries, thawed, fresh would work just as well


1. Heat oven to 375. Coat a standard muffin pan with nonstick cooking spray.

2. In large bowl, whisk flour, 3/4 cup sugar, baking powder, baking soda, and salt. Make a well in the center. **I added 1 tablespoon of milled flax seed to this mixture**

3. In small bowl, whisk together milk, eggs, oil and orange zest (or orange juice concentrate). Pour milk mixture into well in flour mixture, then stir just until combined. Fold in strawberries along with the juice that the strawberries are swimming in from being frozen.

4. Spoon batter into prepared muffin pan, 1/3 cup batter in each cup. Each muffin cup should be about 3/4 full. Fill the two empty muffin cups with water, so muffins bake evenly.

5. Sprinkle each muffin with 1/2 tsp sugar. Bake muffins at 375 for 23-25 minutes, until crowned and lightly brown. Remover from pan and cool on wire rack or plate. Serve warm or at room temperature.