Elderberry Muffins Recipes

ELDERBERRY MUFFINS

Steps:

• Preheat oven to 350°F.
• Mix together crumble topping ingredients. Set aside.
• Mix dry ingredients (flour, baking powder, baking soda, and salt) in a large bowl.
• In a separate bowl, mix applesauce, soy milk, vinegar, sugar, melted butter, and vanilla.
• Place elderberries in a small bowl and add 1 to 2 tablespoons of the flour mixture. Gently stir the elderberries to coat them with the flour mixture.
• Add the wet mixture to the dry mixture and stir until the dry ingredients are just moistened. Add the berries. It's ok for the batter to be lumpy because you don't want to over mix so the muffins will be fluffy.
• Pour the batter into muffin cups, sprinkle with the crumble topping (optional, but highly recommended), and bake for about 17 to 20 minutes. Let cool for several minutes before serving.

ELDERBERRY MUFFINS

Steps:

• Cream sugar and oleo, add additional ingredients and mix until blended.
• Bake at 425 degrees for 20 minutes in a muffin pan.

ELDERBERRY MUFFINS RECIPE

Steps:

• Pre-heat oven to 375 F
• To make the topping place your dry ingredients into a small bowl and add the butter cubes.
• Use a fork or pastry knife to cut in the butter. It will be in little clumpy crumbles. Set aside.
• In your mixer mix your butter and add sugar and mix until nice and creamy. Add to this mixture your eggs one at a time and continue to mix.
• Add milk and vanilla
• In a separate bowl mix your dry ingredients.
• Add this a half at a time to your wet ingredients. Don't over mix, muffin dough should be sort of lumpy.
• Add to this your berries.
• Put muffin tin liners into your muffin tin and spoon in the dough filling the cup about 2/3rds full of your mix
• Spoon some of the toppings to the top of each muffin and place in your pre-heated oven.
• Cook for about 20 minutes (depending on your oven) until when you pierce it through to the center with a toothpick, the toothpick will come out clean.
• Transfer to a rack and allow to cool or eat hot out of the oven.Makes 12 regular size muffins.

SOURCREAM BERRY MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt; add berries and toss gently. In another bowl, combine the eggs, sour cream, oil and vanilla. Stir into dry ingredients just until moistened., Fill greased muffin cups two-thirds full. Bake until a toothpick inserted in the center comes out clean, 18-22 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm., Berry Cream Lemon Muffins: Prepare muffin recipe as directed, except substitute 1 cup lemon yogurt for the sour cream and add 2 teaspoon grated lemon peel with the vanilla., Berry Streusel Muffins: Prepare muffin recipe as directed. For topping, combine 3 tablespoons each all-purpose flour and quick-cooking oats, 2 tablespoons sugar and 1/8 teaspoon ground cinnamon. Cut in 2 tablespoons cold butter until crumbly. Sprinkle over muffins before baking.