Very Berry Muffins Food

VERY BERRY MUFFINS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Spray muffin cups with non-stick cooking spray, or use cupcake liners.
• In a medium-size bowl, combine flour, oats, brown sugar, baking powder, and cinnamon. Stir in milk, egg, and oil. Continue stirring until the mixture is well blended. Fold in the berries. Spoon the mixture into the muffin cups, 2/3 full.
• Bake 25 to 30 minutes or until light golden brown.

VERY BERRY MUFFINS

Steps:

• Preheat oven to 350 degrees.
• Grease 12 muffin cups.
• For crumb topping, combine 1/4 cup flour and brown sugar in a small bowl.
• Cut in 2 tablespoons butter until mixture is crumbly.
• Set aside 1/4 cup flour.
• Combine 1 3/4 cups flour, granulated sugar, baking powder, baking soda, salt and lemon peel in a medium bowl. Combine milk, melted butter and egg. Mix well.
• Toss berries with 1/4 cup flour until coated.
• Add berries to muffin mixture.
• Spoon batter into muffin tins until 3/4 full.
• Sprinkle with crumb topping.
• Bake for 25-30 minutes or until toothpick inserted comes out clean.
• Cool in pan for 2 minutes then remove to wire rack.
• Serve warm or at room temperature.

VERY BERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F.
• Grease standard size muffin pan cups.
• In a small bowl,whisk together margarine,milk,grated lemon peel,vanilla and eggs.
• In a large bowl stir together flour,sugar,baking powder and salt until blended.
• Make a well in center of dry ingredients and add wet ingredients,stirring just until combined;Fold in berries.
• Divide batter equally among prepared muffin pan cups.
• Bake 20 minutes until golden colour or until toothpick inserted in center comes out clean.
• Let sit 10 minutes before removing from pan;Cool on rack.

VERY BERRY BLUEBERRY MUFFINS

Steps:

• Place oven rack in top 1/3 of oven.
• Preheat oven to 375°F Line 12 muffin cups with paper liners. Lightly spray liners with non-stick cooking spray.
• Sift together flour, baking powder and salt, set aside.
• Beat margarine at medium speed with an electric mixer until creamy. Gradually add Splenda and honey, beating until light and fluffy. Add eggs one at a time beating until blended after each addition. Stir in vanilla. Alternately add flour mixture and milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Fold in berries.
• Spoon batter evenly into paper lined muffin cups. Bake 20 to 22 minutes or until golden. Remove from pan immediately, and cool on wire rack.

SASKATOON BERRY OAT MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin pan.
• Stir oats and milk together in a small bowl; set aside.
• Whisk flour, white sugar, baking powder, baking soda, and salt together in a large bowl. Whisk vegetable oil and egg together in a separate bowl; stir egg mixture into flour mixture just until batter is combined.
• Fold oat mixture into batter; fold in saskatoon berries. Divide batter evenly into the prepared muffin cups; sprinkle muffins with brown sugar.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 18 minutes. Cool in pans 10 minutes. Serve warm or cool completely on a wire rack.

TRIPLE BERRY MUFFINS

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.

BERRY MUFFINS

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.

VERY BERRY MUFFINS

Steps:

• Preheat oven to 400° F.
• Place the first 6 ingredients in a bowl and combine.
• Combine the egg, vanilla extract, milk and oil in a separate bowl.
• Slowly combine the dry ingredients into the wet ingredients.
• Gently mix the frozen berries into the batter, do not over mix or the berries will bleed.
• Pour batter into greased or muffin lined regular sized tins.
• Bake for 20-22 minutes.
• Allow muffins to cool for 5 minutes then remove to a cooling rack.

VERY BERRY OATMEAL MUFFINS

Steps:

• Combine oats, flour, sugar, baking powder, and salt.
• Mix in milk, egg, and oil; mix just until dry ingredients are moistened. Fold in berries.
• Fill greased muffin cups 2/3 full with batter.
• Combine topping ingredients till crumbly. Sprinkle some topping over the muffin cups.
• Bake at 425°F for 20 to 25 minutes.

TO DIE FOR BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
• Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and add enough milk to reach the 1-cup mark. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
• To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
• Bake for 20 to 25 minutes in the preheated oven, or until done.