MULBERRY MUFFIN RECIPE
Try your hand at this tasty Mulberry Muffin Recipe. This simple, scrumptious Mulberry Muffin Recipe is a great go-to for lazy Sunday mornings.
Provided by My Food and Family
Categories Home
Time 45m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375ºF.
- Combine flour, baking powder and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg and vanilla; mix well. Gradually add flour mixture alternately with milk, mixing after each addition just until blended. (Do not overmix.) Gently stir in mulberries.
- Spoon into 12 paper-lined muffin cups.
- Bake 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pan 5 min. Remove to wire rack; cool completely.
Nutrition Facts : Calories 170, Fat 4.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
MULBERRY MUFFINS
These muffins have fewer calories and fat than many muffins do. They're also a great way to use your ripe mulberries.
Provided by KWORM9
Categories Bread Quick Bread Recipes Muffin Recipes
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C).Grease 6 jumbo muffin cups or line with paper muffin liners.
- Combine flour, sugar, baking powder, soda and salt. In a medium bowl, mix together sour cream, milk, applesauce, egg and almond extract. Stir in flour mixture until batter is smooth. Fold in mulberries. Spoon batter into prepared muffin cups.
- Bake in preheated oven for 25 to 30 minutes, until a toothpick inserted into center of a muffin comes out clean.
Nutrition Facts : Calories 164.8 calories, Carbohydrate 34.2 g, Cholesterol 29.1 mg, Fat 0.9 g, Fiber 0.8 g, Protein 4.6 g, SaturatedFat 0.2 g, Sodium 160.8 mg, Sugar 15.6 g
MULBERRY MUFFINS
Make and share this Mulberry Muffins recipe from Food.com.
Provided by Chef sassafras
Categories Dessert
Time 40m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Beat Eggs milk and liquid shortening. In a Medium sized bowl combined all dry ingredients. Come Egg mixture with dry ingredients. Add nuts if desired.
- Bake at 425 degrees F. for 20-25 minutes.
Nutrition Facts : Calories 189.1, Fat 7.8, SaturatedFat 1.9, Cholesterol 38.1, Sodium 735.8, Carbohydrate 25.8, Fiber 0.6, Sugar 8.9, Protein 3.9
MULBERRY MUFFINS
Make and share this Mulberry Muffins recipe from Food.com.
Provided by Dienia B.
Categories Quick Breads
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cream shortening and sugar.
- Add egg.
- Sift together dry ingredients.
- Add to creamed mixture.
- Add milk.
- Add berries.
- Bake in greased muffin tins at 400 degrees for 25 minutes.
Nutrition Facts : Calories 296.8, Fat 11.4, SaturatedFat 3.4, Cholesterol 40.9, Sodium 155.6, Carbohydrate 43.4, Fiber 1.4, Sugar 18.7, Protein 6
THE BEST BLUEBERRY MUFFINS
The problem with most blueberry muffins is there are never enough blueberries. But for the batter to support the weight and moisture of the berries, it needs to have an airier texture than most dump-and-stir muffin recipes. So, we creamed the butter for that extra lift and to prevent the blueberries from making the batter gummy. We also added buttermilk and sour cream for richness and tang and to help tenderize the crumb. Lemon zest adds brightness and sprinkling raw sugar before baking give a nice crunch to the muffin tops.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Whisk together 2 1/2 cups of the flour and the baking powder in a medium bowl until completely combined. Toss 1 1/2 cups of the blueberries with the remaining 2 tablespoons flour in a medium bowl until completely coated. Whisk together the buttermilk, sour cream, vanilla and salt in a large measuring cup until smooth.
- Arrange a rack in the center of the oven and preheat to 425 degrees F. Spray the top of a 12-cup muffin tin with nonstick spray and line with standard cupcake liners. (It's important to spray the top of the pan because the muffin tops will stick to the pan if you don't.)
- Beat the butter, granulated sugar and lemon zest with an electric mixer on medium-high speed until light and fluffy, occasionally scraping down the sides and bottom of the bowl, 3 to 4 minutes. Add the egg and yolks and continue beating until fully incorporated, about 2 minutes.
- With the mixer on low, add the dry ingredients in 3 additions, alternating with the wet ingredients in 2 additions, beginning and ending with the dry ingredients. Fold in the blueberries until evenly distributed (be careful not to overmix).
- Divide the batter evenly among the prepared muffin cups with a heaping 1/3 cup per muffin. Top the batter with the remaining 1/2 cup blueberries, gently pressing to adhere (you should have 4 to 5 berries per muffin). Sprinkle with the raw sugar.
- Bake the muffins, rotating the pan halfway through, until a tester inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a wire rack and let the muffins cool in the pan for 5 minutes. Then remove the muffins onto the wire rack to cool completely.
EASY MULBERRY MUFFINS
Yummy mulberry muffins with a mildly sweet taste.
Provided by Beth
Categories Muffins
Time 1h
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray a 12-cup muffin tin with cooking spray.
- Mix flour, white sugar, brown sugar, baking powder, baking soda, cinnamon, and salt together in a bowl.
- Stir yogurt, milk, applesauce, egg, and vanilla extract together in another bowl. Gradually add flour mixture and stir until well combined.
- Chop mulberries (if large) and add to batter; stir gently until incorporated. Spoon batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 20 to 25 minutes. Cool in the tin for a few minutes, then transfer to a wire rack to cool completely, about 20 minutes.
Nutrition Facts : Calories 178.6 calories, Carbohydrate 38.2 g, Cholesterol 17 mg, Fat 1.1 g, Fiber 0.9 g, Protein 4.2 g, SaturatedFat 0.4 g, Sodium 189 mg
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FAVORITE MULBERRY MUFFINS RECIPE | HILDA'S KITCHEN BLOG
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4.8/5 (5)Total Time 45 minsCategory Breakfast, SweetsCalories 270 per serving
- Add flour, salt, baking powder, and cinnamon to a medium-sized bowl. Whisk to combine, then set aside.
- Using a mixer, cream butter on medium until fluffy for about one minute. Add sugar and beat for another minute. Crack eggs, one at a time and add to the bowl, mix after each addition. Add vanilla and beat for an additional minute.
- Add the flour mixture to the mixer, in batches, alternating with the milk. Mix just until all the ingredients are incorporated, scraping the sides of the bowl when necessary.
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