TRIPLE BERRY MUFFINS
Fresh blueberries, raspberries and strawberries bring eye-catching color and fruity taste to these moist muffins nicely spiced with cinnamon. They come together in no time and bake up in a snap. -Michelle Turnis, Hopkinton, Iowa
Provided by Taste of Home
Time 35m
Yield about 1-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first six ingredients. In another bowl, beat the eggs, milk and butter; stir into dry ingredients just until moistened. Fold in berries. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts :
MIXED BERRY MUFFINS
These fluffy and moist triple berry muffins come together quickly and are loaded with juicy strawberries, raspberries and blueberries.
Provided by Natasha Kravchuk
Categories Easy
Time 30m
Number Of Ingredients 11
Steps:
- Line a 12-count muffin tin with cupcake liners and preheat oven to 400˚F. In a large mixing bowl, using an electric mixer, beat 2 eggs with 1 cup granulated sugar on high speed 5 minutes, or until thick and light in color.
- Add 1 cup Greek yogurt, 1/2 cup oil, 1 tsp vanilla. Set mixer to low speed and mix just until combined.
- In a small bowl, add 2 cups flour, 2 tsp baking powder and 1/4 tsp salt and whisk to combine. Using a hand held whisk, add flour mixture into the batter 1/3 at a time, stirring to incorporate with each addition. DO NOT OVERMIX or muffins will be dense.
- Use a spatula to fold in 1 1/2 cups mixed berries, folding just until combined.
- Divide batter into prepared muffin tip, filling to the top or until all of the batter is used up. Bake in the center of the oven at 400˚F for 20-22 minutes or until tops are golden and a toothpick inserted into the center come out clean. Transfer muffins to a wire rack to cool. Serve warm or at room temperature.
Nutrition Facts : Calories 340 kcal, Carbohydrate 52 g, Protein 7 g, Fat 11 g, SaturatedFat 1 g, Cholesterol 35 mg, Sodium 61 mg, Fiber 1 g, Sugar 21 g, ServingSize 1 serving
LITE MULTIBERRY MUFFINS
I've lightened up Recipe #62980, Triberry Muffins by Kim127. Thanks for the original! I'm not a believer in Splenda or other fake sugar, so I've tried to cut fat and calories in other ways.
Provided by Mama2boys
Categories Breads
Time 30m
Yield 20 muffins
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees.
- Place paper liners in muffin tins or spray with Pam.
- In a large bowl combine the flour, sugar, baking powder, baking soda, salt and cinnamon.
- Mix together the milk and egg substitute.
- Make a well in the center of the flour mixture and pour the milk and egg mixture into the well along with the applesauce and vegetable oil.
- Stir quickly just to combine.
- Gently fold in berries.
- Spoon the batter into the cups, filling each one almost to the top.
- Bake about 20 minutes, until brown and crusty.
Nutrition Facts : Calories 185.5, Fat 5.8, SaturatedFat 0.8, Sodium 152.5, Carbohydrate 32.2, Fiber 1.9, Sugar 16.1, Protein 2.6
FEATHER-LIGHT MUFFINS
Your family will likely gobble up these airy muffins, which won me a blue ribbon at our county fair! Pretty as well as tasty, their hint of spice will brighten breakfast, brunch or lunch for family or company. - Sonja Blow, Groveland, California
Provided by Taste of Home
Time 45m
Yield 10 muffins.
Number Of Ingredients 12
Steps:
- In a bowl, cream shortening, sugar and egg. Combine dry ingredients; add to creamed mixture alternately with milk. Fill greased muffin cups two-thirds full. Bake at 325° for 20-25 minutes or until golden. Let cool for 3-4 minutes. Meanwhile, combine sugar and cinnamon in a small bowl. Roll warm muffins in melted butter, then in sugar mixture. Serve warm.
Nutrition Facts : Calories 307 calories, Fat 17g fat (8g saturated fat), Cholesterol 47mg cholesterol, Sodium 283mg sodium, Carbohydrate 37g carbohydrate (20g sugars, Fiber 0 fiber), Protein 3g protein.
BEST 100 CALORIE BLUEBERRY MUFFINS
With all the focus on carbs, fat, diet shakes and the like, I think we have all forgotten: calories still count! These muffins are moist, delicious yet not too sweet. They are muffins, not cupcakes after all. Enjoy.
Provided by Shannon Felgner
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 35m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray 16 muffin cups with cooking spray.
- Sift flour, baking powder, and cinnamon together in a bowl. Mix sugar, applesauce, milk, egg, and vanilla extract together in a separate bowl. Stir flour mixture into wet ingredients until just combined. Fold in blueberries. Fill muffin cups 2/3 full with batter.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 minutes.
Nutrition Facts : Calories 99.2 calories, Carbohydrate 22.1 g, Cholesterol 11.7 mg, Fat 0.5 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 68 mg, Sugar 12 g
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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