Summer Berry Muffins Food

MIXED BERRY MUFFINS

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.

MIXED BERRY MUFFINS

Steps:

• Pre-heat the oven to 180°c and line a 12-hole muffin pan with cupcake/muffin liners.
• Sift together the cake flour, baking powder and salt and set aside.
• In a separate bowl, combine the remaining ingredients and mix well.
• Pour the yoghurt mixture into the dry ingredients and mix to combine.
• Coat the berries in the 3 tablespoons of flour. Shake off the excess and fold into the muffin batter.
• Transfer the batter to the prepared muffin cases and place in the oven.
• Bake for 15-20 minutes until the muffins are gold brown and a skewer inserted comes out clean.
• Remove from the oven and allow to cool completely before serving.
• Store in an airtight container in the fridge for 3-4 days.

EASY BLUEBERRY MUFFINS

Steps:

• Heat oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. Beat the butter and caster sugar together until pale and fluffy. Add the eggs and beat in for 1 min, then mix in the yogurt, vanilla extract and milk. Combine the flour, baking powder and bicarb in a bowl with ¼ tsp fine salt, then tip this into the wet ingredients and stir in. Finally, fold in the blueberries and divide the mixture between the muffin cases.
• Bake for 5 mins, then reduce oven to 180C/160C fan/gas 4 and bake for 15-18 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.
• Cool in the tin for 10 mins, then carefully lift out onto a wire rack to finish cooling. Will keep for 3-4 days in an airtight container - after a day or two, pop them in the microwave for 10-15 secs on high to freshen up.

SUMMER BERRY MUFFINS

Steps:

• Preheat oven to 375 degrees F. Use paper muffin liners to line a 9-cup muffin tray or coat with cooking spray.
• Sift the flours, baking powder, and salt into a bowl. Gently fold in the mixed berries.
• Melt the margarine gently in a small saucepan, then add the sugar, egg and milk and mix until smooth. Make a well in the center of the dry ingredients and pour the liquid ingredients into the well. Gently fold the ingredients together, mixing just until combined. The batter will be lumpy.
• Spoon the batter into the muffin cups, filling each about two-third's full. Bake until the muffins are golden brown, about 18 to 20 minutes.
• Transfer to a wire rack to cool slightly, then serve warm. The muffins can be kept in an airtight container for 1 to 2 days.
• Pear and Cinnamon Oatmeal muffins: Mix 3/4 cups self rising whole wheat flour, 1/4 cup oat bran, 1 tsp. baking powder, 1 1/2 tsps. ground cinnamon, and a pinch of salt in a bowl. Fold in 1 peeled and chopped pear. In a separate bowl, mix together 2 tbsp. melted reduced fat margarine spread, 1/4 cup granulated sugar, 2 eggs and 1/2 cup plus 2 tbsp. orange juice. Pour this over the flour mixture and fold the ingredients together. Spoon into 9 muffins tins and bake as in the main recipe.

SUMMER BERRY MUFFINS

Steps:

• Preheat oven to 400 F and line a muffin pan with muffin papers.
• In a large bowl, combine the flour, brown sugar, salt and baking powder and set aside.
• In a separate bowl, whisk together the applesauce, egg, vanilla and milk.
• Add the mixed dry ingredients and stir until blended.
• Gently fold in the berries and chocolate.
• Spoon the mixture into the muffin papers and sprinkle with demerara sugar.
• Bake for about 25 minutes until risen and just firm. Allow to cool a little, then transfer to a wire cooling rack.