Wild 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.

WILD BLUEBERRY MUFFINS

Steps:

• In a bowl, cream butter and sugar. Add egg; mix well. Combine dry ingredients; add to creamed mixture alternately with milk. Stir in vanilla. Gently fold in blueberries. Fill greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the sugar, flour and cinnamon; cut in the butter until crumbly. Sprinkle over muffins. Bake at 375° for 20-25 minutes.

WILD BERRY MUFFINS

Steps:

• Preheat oven to 375 degrees Fahrenheit
• Grease a 12 cup muffin pan and set aside
• In a large bowl combine milk, eggs and canola oil. Stir with a wire whisk and add berries with oat bran and blend together well.
• Mix flour, sugar, baking powder, baking soda, salt and spices together then add to wet ingredients and whisk together just until flour is incorporated into the batter.
• Pour batter into greased muffin cups filling 2/3 full and bake in oven for 20 minutes or until lightly browned on top.

WILD BERRY-OATMEAL CHEESECAKE MUFFINS

Steps:

• Heat oven to 350 degrees F. Combine oats and buttermilk in small bowl; let stand 10 minute.
• Meanwhile, beat cream cheese, granulated sugar and zest with mixer until blended; set aside. Mix flour, brown sugar, baking powder, baking soda and salt in large bowl.
• Add egg and butter to oat mixture; stir until well blended. Add to dry ingredients; stir until just moistened. Gently stir in berries.
• Spoon half the batter evenly into muffin cupps lined with 12 extra-large or giant paper liners. Top each with scant tablespoonful cream cheese mixture; cover with remaining batter.
• Bake 30 - 35 minutes or until toothpick inserted in centers comes out clean.

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.

WILD BLUEBERRY MUFFINS

Steps:

• Mix sifted dry ingredients. Fold in blueberries. Add beaten liquid ingredients in a few swift strokes, just until dry ingredients are moistened. The mixing is held to an absolute minimum, a light stirring from 10-20 seconds, batter will be lumpy. The batter should not be mixed to the point of pouring, ribbon-like from the spoon, but should break into course globs. If the batter has been beaten too long, the gluten in the flour will develop and toughen the dough. Sprinkle muffins with a mixture of sugar and cinnamon prior to baking.
• To bake, preheat oven to 400°F Grease bottoms only of medium size muffin cups, fill 2/3 full. Bake at once in a preheat 400F oven until golden brown, about 15-20 minutes. If muffins remain in tins a few moments after leaving the oven they will be easier to remove.

JORDAN MARSH'S BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 375.
• Cream the butter and 1 1/4 cups sugar until light.
• Add the eggs, one at a time, beating well after each addition. Add vanilla.
• Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.
• Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.
• Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes.
• Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.