MIXED BERRY MUFFINS
Make and share this Mixed Berry Muffins recipe from Food.com.
Provided by Gingerbear
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Position a rack in the center of the oven and preheat to 400°F.
- Lightly butter twelve 2 1/2-inch muffin cups or place paper muffin cups in the muffin tin.
- In a medium bowl, whisk the flour, sugar, baking powder, baking soda and salt to combine and make a well in the center.
- In another medium bowl, whisk the milk, oil and eggs.
- Mix well and pour into the well.
- Stir just until blended.
- Fold in the berries.
- Spoon equal amounts of the batter into the muffin cups, filling them about three-fourths full.
- Bake until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes.
- Cool in the pan for 5 minutes.
- Remove the muffins and serve warm or cool on a wire rack.
Nutrition Facts : Calories 229.9, Fat 10.8, SaturatedFat 1.9, Cholesterol 33.9, Sodium 172.7, Carbohydrate 29.6, Fiber 0.6, Sugar 12.6, Protein 3.9
BERRY MUFFINS
This is a recipe from The Muffin Lady cookbook, that I changed a little bit. It makes a delicious, bakery style muffin. I use a frozen berry mix, and the combination is heavenly.
Provided by ciao4293
Categories Quick Breads
Time 40m
Yield 6-12 muffins
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees.
- Sift the dry ingredients together.
- Mix in the eggs, oil, butter, milk and vanilla.
- Fold in your choice of berries.
- (I get a blend of frozen berries at my grocery store--raspberries, blackberries, strawberries and blueberries. These make a great mixed berry muffin,and they're much more economical than fresh. But use what you have) Pour into lightly greased, standard 12 muffin pan, or large 6 muffin pan.
- (Tip-an ice cream scoop makes easy work of this task, and muffins are the same size.) Bake for 30-40 minutes, start checking at 30 minutes or so.
- Cool in pan on rack for about 5 minutes, then turn on out on rack to cool.
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