Brunch: French Toast with Mixed Fruit Compote + Oatmeal Saskatoon Berry Applesauce Muffins

Last weekend, we had a couple of friends over for brunch. Among my peers, brunch with friends is usually at a greasy-spoon diner. But, I wanted to switch it up and host a brunch.

I kept it relatively simple and made French Toast with a mixed fruit compote along with some muffins. I had been hording most of the fruit I froze in the summer, but decided it was time use some.

I started off with a simple syrup with some lemon juice and vanilla and added fruits in consideration of how quickly they will soften and breakdown. First was the peaches I blanched, peeled and froze in September.

Next was the raspberries I picked in July, shortly after returning home from France.

Lastly, I added the blueberries I picked in August along with the Saskatoon berries R brought home from Saskatchewan.


I wanted the fruit to maintain its shape, so I only kept it on the stove (on low-medium) for about 10-15 minutes.

In addition to the french toast, turkey bacon and banana strawberry smoothie, I found a great recipe for muffins that fit well with my resolution to bake healthier.

Oatmeal Saskatoon Berry Applesauce Muffins
Joy The Baker

Makes 12-15 muffins

1 1/4 cups whole wheat flour
1 1/4 cups oats
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 cup unsweetened applesauce
1/2 cup low-fat buttermilk
1/2 cup firmly packed brown sugar
2 tbsp canola oil (I used the almond oil I had on hand)
1 large egg, lightly beaten
3/4 cup blueberries (fresh or frozen - I used Saskatoon berries)
Preheat oven to 375 degrees.

Line a 12 cup muffin tin with paper cases or spray with nonstick cooking spray. I simple greased and floured a muffin pan, saving the paper.

In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon.


In a medium bowl combine applesauce, buttermilk, sugar, oil and egg. Make a well in dry ingredients and add applesauce mixture. Stir until just moist. Fold in blueberries. Fill muffin cups 2/3 full.

Bake for 16-18 minutes.

The muffins were quite good. I especially liked the burst of saskatoon berry throughout.
To make these muffins, I used my cute new measuring spoons (courtesy of Giz).

So, I'm submitting this post to Joelen's Culinary Adventure's Tasty Tools event. This time around, the event is featuring measuring spoons & cups.