TRIPLE BERRY MUFFINS
These are so good you will have the kis eating fresh fruit and they will be enjoying it. You can really use almost anykind of fruit that you wish.
Provided by Kim19068
Categories Quick Breads
Time 45m
Yield 18 muffins
Number Of Ingredients 11
Steps:
- In a large bowl combine the dry ingresients.
- In another bowl beat the eggs,milk and butter, stir into the dry ingredients,just until moist.
- fold in berries.
- Fill greased or paper lined muffin pans 3/4 full.
- Bake at 375 for 20 minutes or until toothpick comes out clean.
- Cool for 5 minutes.
- Remove from Pan to a wire rack.
Nutrition Facts : Calories 259.3, Fat 11.7, SaturatedFat 7.1, Cholesterol 50.1, Sodium 232.2, Carbohydrate 36, Fiber 1.4, Sugar 17.9, Protein 3.7
TRIPLE BERRY MUFFINS
Triple Berry Muffins are moist, sweet, and bursting with tart berry flavor. Use fresh or frozen berries for these classically delicious breakfast treats.
Provided by Sue Moran
Categories Breakfast
Time 40m
Number Of Ingredients 12
Steps:
- Preheat oven to 375F and line a 12-cup muffin tin with muffin tin liners.
- In a large mixing bowl, whisk together the melted butter, sugar, eggs, milk, vanilla extract, lemon zest and lemon juice.
- In a separate bowl, whisk together the baking powder, baking soda, salt, and flour.
- Add the flour mixture to the wet ingredients and mix to combine, until there are no pockets of dry flour left.
- Gently fold in the berries, just until evenly distributed.
- Divide the batter between the prepared muffin cups. This recipe makes enough for 12 large muffins, so you should be able to fill your muffin cups all the way to the top.
- Bake for about 25-30 minutes, until risen and just starting to turn golden on top.
Nutrition Facts : Calories 291 kcal, Carbohydrate 46 g, Protein 5 g, Fat 10 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 51 mg, Sodium 169 mg, Fiber 2 g, Sugar 21 g, ServingSize 1 serving
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 OATMEAL MUFFINS
Moist muffins that make the best of seasonal berries. Try raspberries and blackberries, too, or a combination!
Provided by LIZZYLONDON
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups.
- In a large bowl, mix the 3/4 cup oats, wheat germ, flour, sugar, walnuts, salt, and baking powder. Stir in the milk, oil, and egg just until dry ingredients are evenly moist. Fold in the blueberries. Scoop batter into the prepared muffin cups.
- Mix 1/3 cup oats, brown sugar, and cinnamon in a small bowl, and sprinkle over the batter.
- Bake 20 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.
Nutrition Facts : Calories 277.2 calories, Carbohydrate 34.5 g, Cholesterol 16.7 mg, Fat 14 g, Fiber 2.2 g, Protein 5 g, SaturatedFat 2.2 g, Sodium 195.5 mg, Sugar 15 g
TRIPLE BERRY MUFFINS
Make and share this Triple Berry Muffins recipe from Food.com.
Provided by TishT
Categories Quick Breads
Time 45m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 375F.
- Line a 12-cup muffin tray with paper liners or spray them with a non-stick vegetable oil spray.
- In a large mixing bowl, with a whisk, blend the eggs with the brown sugar and whisk until frothy.
- Add the oil and milk and beat until blended.
- Blend in the bran.
- In a separate mixing bowl, with a whisk or fork, combine the baking powder, baking soda, and salt with the whole wheat and all-purpose flours.
- Gradually incorporate the dry ingredients into the egg mixture and beat, with a wooden spoon, until the batter is smooth.
- Fold in the berries and let the batter set for 5 minutes.
- Fill the muffin tins three quarters full and sprinkle about 1/2 tsp of brown sugar over each muffin.
- Bake for 22-25 minutes or until a toothpick, when inserted in the center of the muffin, comes out dry.
- Cool on a rack.
- Store in the refrigerator.
TRIPLE-BERRY MUFFINS
Bring on the berries with our Triple Berry Muffins. We suggest blueberries, raspberries and strawberries for Triple Berry Muffins, but you're the boss!
Provided by My Food and Family
Categories Home
Time 35m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400°F.
- Combine 1-1/4 cups flour, oats, 1/2 cup sugar, baking powder and cinnamon in large bowl.
- Beat egg with whisk in medium bowl. Add sour cream, milk and butter; mix well. Add to flour mixture; stir just until moistened. (Batter will be lumpy.)
- Toss berries with remaining flour; gently stir into batter. Spoon into 12 paper-lined muffin cups.
- Bake 18 to 20 min. or until toothpick inserted in centers comes out clean. Sprinkle with remaining sugar. Cool in pan 5 min. Remove to wire rack; cool completely.
Nutrition Facts : Calories 190, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
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