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.
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
CITRUS MUFFINS
Steps:
- Combine oil, sugar, and eggs. Mix well. Add remaining ingredients. Blend. Pour into muffin pan. Bake at 350 degrees F for 10 to 15 minutes.
- Simmer orange juice with sugar until sugar is dissolved
- Add Cognac or Brandy, zest and spices.
- Place in a sterilized jar, seal tightly - store in a cool place - shaking occasionally for 1 month
- Strain it through a fine sieve into a sterilized decorative bottle for another month before serving
- (recipe courtesy Georgia Downard - Gourmet Magazine) .
BERRY CORNMEAL MUFFINS
Very refreshing, fruity and delicious! These muffins will bring a smile to anyone's day! Share them with someone you love. You may substitute raspberries or blueberries for the strawberries if you wish and feel free to use either naturally flavored strawberry, banana, or vanilla yogurt.
Provided by Shelley Albeluhn
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups or use paper liners.
- In a large bowl, sift together the flour, cornmeal, sugar, baking powder, and salt. In a separate bowl gently toss strawberries in 1/2 cup of flour mixture.
- Whisk yogurt, melted butter, and egg together. Stir the yogurt mixture into the flour mixture; stir just to moisten. Fold in strawberries. Spoon batter into prepared muffin cups.
- Bake in preheated oven for 25 minutes, or until a tooth pick inserted into the center of a muffin comes out clean.
Nutrition Facts : Calories 161 calories, Carbohydrate 27.3 g, Cholesterol 26.1 mg, Fat 4.6 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 2.6 g, Sodium 170.7 mg, Sugar 11.2 g
LIL' CITRUS MUFFINS
Here is another treat I made for church on Sunday.... These are really yummy! With this batch I used lemon zest...I have some orange zest in the freezer too and I may just have to try these muffins with the orange next!
Provided by Voyager 1977
Categories Breads
Time 23m
Yield 24 mini muffins, 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F
- For muffins, lightly spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray or line with paper liners.
- In Small Batter Bowl, combine flour, baking powder, baking soda and salt; mix well.
- In Classic Batter Bowl, beat 1/4 cup softened butter and 2/3 cup sugar until well blended.
- Add egg; beat until smooth.
- Mix in sour cream, vanilla and orange zest.
- Add flour mixture; mix just until dry ingredients are moistened.
- (Do not overmix.)
- Using Small Scoop, drop a rounded scoop of batter into each muffin cup.
- Bake 12-13 minutes or until light golden brown.
- Do not overbake.
- Cool in pan 3 minutes; remove from pan.
- Cool slightly.
- For topping, dip tops of warm muffins into butter and then into sugar.
- Serve warm.
Nutrition Facts : Calories 90.4, Fat 4.1, SaturatedFat 2.5, Cholesterol 18.6, Sodium 58.8, Carbohydrate 12.6, Fiber 0.2, Sugar 8.4, Protein 1
BLUEBERRY-CITRUS MINI LOAVES
Moist and packed with flavor, these healthful treats hit the spot. With subtle orange and blueberry flavor and hearty whole wheat flour, this bread recipe offers a delectable way to get your family going in the morning! -Heidi Lindsey, Prairie du Sac, Wisconsin
Provided by Taste of Home
Time 55m
Yield 2 loaves (6 slices each).
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine flours, sugar, salt and baking soda. In a small bowl, whisk egg, orange juice, oil and orange zest. Stir into dry ingredients just until moistened. Fold in blueberries and pecans., Transfer to two 5-3/4x3x2-in. loaf pans coated with cooking spray. Bake 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes before removing to a wire rack to cool.
Nutrition Facts : Calories 189 calories, Fat 7g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 157mg sodium, Carbohydrate 29g carbohydrate (15g sugars, Fiber 2g fiber), Protein 3g protein.
LEMON-BERRY MUFFINS RECIPE BY TASTY
Here's what you need: all purpose flour, baking powder, baking soda, kosher salt, unsalted butter, granulated sugar, Mccormick® lemon extract, large eggs, buttermilk, fresh blueberry, muffin tin, muffin tin liner
Provided by Jordan Kenna
Categories Desserts
Time 45m
Yield 6 jumbo muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F (180°C) and line a 6-cup jumbo muffin tin with liners.
- In a large bowl, cream the butter and sugar with an electric hand mixer on medium speed until very fluffy, about 4 minutes. Add the lemon extract and continue beating for another minute. Add the eggs, 1 at a time, beating on medium speed for 30 seconds after each addition. Add the buttermilk and carefully beat to combine. The mixture will look a little grainy, but will come together once the dry ingredients are added.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Sift the dry ingredients into the wet ingredients and beat on medium-low speed to incorporate. Do not overmix.
- Add the blueberries and carefully fold into the batter using a rubber spatula.
- Divide the batter evenly between the prepared muffin cups, filling halfway, and sprinkle with more sugar.
- Bake the muffins for 25-30 minutes, rotating halfway, or until light golden brown. Let the muffins cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
- Enjoy!
Nutrition Facts : Calories 319 calories, Carbohydrate 64 grams, Fat 2 grams, Fiber 1 gram, Protein 8 grams, Sugar 27 grams
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 :
BERRY LEMON MUFFINS
These vegan muffins filled with blueberries and raspberries are the perfect baked treat.
Provided by Almond Breeze
Categories Trusted Brands: Recipes and Tips Almond Breeze
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Sift flour and baking powder together in a mixing bowl. Stir in lemon zest and salt.
- Add softened vegan margarine, canola oil, sugar, vanilla and Almond Breeze Almondmilk Vanilla. Mix well.
- Fold in blueberries and raspberries.
- Pour into muffin tin, and bake at 350 degrees F for 25 minutes or until toothpick comes out clean.
Nutrition Facts : Calories 252 calories, Carbohydrate 35 g, Fat 11.6 g, Fiber 1.1 g, Protein 2.3 g, SaturatedFat 1.4 g, Sodium 260.8 mg, Sugar 17.6 g
CITRUS MUFFINS
Enjoy these baked citrus muffins that are ready in 35 minutes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 400° F. Line 12 muffin cups with paper baking cups. In small bowl, mix 3 tablespoons sugar and 1 teaspoon of the orange peel; set aside.
- In medium bowl, beat milk, oil and egg with fork. Stir in flour, 3/4 cup sugar, the baking powder, salt and remaining 2 teaspoons orange peel just until moistened. Divide batter evenly among muffin cups. Sprinkle sugar-orange peel mixture evenly over batter.
- Bake 15 to 18 minutes or until golden brown. Cool 5 minutes; remove from pan. Serve warm.
Nutrition Facts : Calories 195, Carbohydrate 30 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 190 mg
BERRY BEST MUFFINS
Warm up to the taste of homemade berry muffins. A crunchy streusel topping is a sweet bonus.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 12
Number Of Ingredients 15
Steps:
- Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups (2 1/2x1 1/4 inch), 24 mini cups (1 3/4x1 inch) or 4 jumbo cups (3 1/2x1 3/4 inch), or line with paper baking cups.
- In small bowl, mix all Streusel Topping ingredients with fork until crumbly; set aside.
- In large bowl, beat 1/2 cup butter, the milk, vanilla and egg with spoon. Stir in 2 cups flour, the granulated sugar, baking powder, salt and 1/4 teaspoon cinnamon just until flour is moistened. Fold in berries. Divide batter evenly among muffin cups. Sprinkle with topping.
- Bake regular-size muffins 25 to 30 minutes, mini 10 to 17 minutes or jumbo 30 to 35 minutes or until golden brown. Cool 5 minutes; remove from pan to wire rack. Serve warm.
Nutrition Facts : Calories 230, Carbohydrate 31 g, Cholesterol 45 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Muffin, Sodium 260 mg, Sugar 12 g, TransFat 1/2 g
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