Fruit Salad:

  • 1 cup each: Cantaloupe, Watermelon, Grapes, Apples, cut into cubes
  • 2 Oranges, sections
  • 1/2 sm. Bunch Mint, fresh, chopped
  • 1 lemon, juice

Blueberry Muffins:

  • 1 1/2 cups Flour
  • ½ cup Almonds, ground to flour
  • 2 tsp. Baking Powder
  • ¾ tsp. Salt
  • ½ cup Butter, softened
  • ¾ cup Sugar, raw
  • 2 Eggs
  • 1 ½ tsp. Vanilla Extract
  • ½ cup Milk
  • 2 ¼ cup Blueberries, fresh or frozen

Having fruit on hand, cut in ready-to-eat pieces will encourage your family to scoop out sweet, healthy color onto their breakfast plate. Choose what’s in season and enjoy the goodness of Mother Nature!

For muffins:

  1. Combine flour, ground almonds, baking powder and salt in a bowl. Set aside.
  2. Cream butter and sugar in mixing bowl. Add eggs one at a time, then vanilla.
  3. Next add milk and flour, alternating a little of each at a time, using a slow speed on your mixer.
  4. Finally, fold in the blueberries using a wooden spoon. Spoon batter into muffin pan lined with paper cups, filling 3/4 way full.
  5. Bake 30 minutes in 375°F oven.
  6. Cool on wire rack. You can make ahead and store until ready to eat.

To Make Fruit Salad:

  • Combine the fruit in a large bowl.
  • Add chopped mint.
  • Squeeze the juice of one lemon over the top and combine.
  • Place covered in fridge until ready to use.