Summer Berry Muffins Recipes

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.

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.