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
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 :
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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TRIPLE-BERRY MUFFINS RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (2)Total Time 38 minsServings 12
- Preheat oven to 400°. Coat a 12-cup muffin tin with cooking spray or line with paper liners, if you prefer.
- Combine sugar and lemon zest in the bowl of a food processor; pulse until zest is incorporated into sugar and fragrant. Add buttermilk, oil, vanilla, and egg to processor; pulse until just combined.
- Combine flours, baking powder, baking soda, and salt in a large bowl, stirring with a whisk. Add the buttermilk mixture to bowl and stir gently until almost blended. Gently divide batter equally among 3 separate bowls; fold raspberries into 1/3 of batter, blueberries into another 1/3 of batter, and strawberries into remaining 1/3 of batter. Equally divide the batters among prepared muffin cups.
- Bake at 400° until golden brown, about 16 to 18 minutes. Let muffins cool in pan for 5 minutes before turning out onto a wire rack.
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- Sift the flour, baking powder, baking soda, salt, and cinnamon together in a large bowl. Stir with your hand to be sure the ingredients are combined. In another bowl, combine the milk, eggs, and melted butter. Make a well in the middle of the dry mixture, pour the wet mixture into the well, and stir until just combined. There will be some lumps but don’t overmix the batter! Add the blueberries, raspberries, strawberries, and sugar and stir gently to combine.
- Using a 2¼-inch ice cream scoop, spoon the batter into the muffin cups to fill the liners. Bake for 20 to 25 minutes, until a cake tester comes out clean and the tops are nicely browned.
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