Better For You Blackberry Muffins Whole Grain Recipes

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BETTER FOR YOU BLACKBERRY MUFFINS--WHOLE GRAIN



Better for You Blackberry Muffins--Whole Grain image

I've been on a berry kick lately and found this recipe in my mom's recipe box. I tried them and was really pleased. They are lower fat and lower sugar than my previous recipe.

Provided by Sherrybeth

Categories     Quick Breads

Time 45m

Yield 12 small muffins

Number Of Ingredients 11

1 cup whole wheat flour
1 cup quick oats
1 tablespoon baking powder
1/2 cup honey
1/2 cup raisins
1 1/2 cups blackberries
1 cup water
1/3 cup oil
3 eggs (or egg substitute equal to 3 eggs)
1 cup chopped pecans
1/4 cup wheat germ (optional)

Steps:

  • Mix oats, baking powder and flour together in a medium bowl.
  • Slowly mix liquid ingredients in with the flour mixture.
  • Add blackberries, raisins, nuts and wheat germ; stirring well with a spoon to prevent destruction of the berries.
  • Spray muffin tins with non-stick spray or line with cupcake liners.
  • poon mixture into muffin tins and bake 30 minutes at 400 degrees.

BLACKBERRY MUFFINS



Blackberry Muffins image

Make and share this Blackberry Muffins recipe from Food.com.

Provided by swirlycinnacakes

Categories     Quick Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 10

2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 egg
1/2 cup brown sugar, packed
1/4 cup sugar
1/2 cup fat free sour cream
3/4 cup buttermilk
4 tablespoons melted butter, cooled
1 1/4 cups blackberries

Steps:

  • Preheat the oven to 350 degrees F and spray a muffin tin with nonstick spray or use paper liners.
  • Rinse the frozen berries and let them drain in a sieve.
  • In a mixing bowl, whisk the flour, baking powder, and salt to evenly distribute. In another bowl, beat the egg, then whisk in the sugar, and sour cream. Whisk until the mixture is throughly combined then add in the buttermilk and melted butter.
  • Scatter the blackberries in the dry ingredients and then add the wet ingredients. Gently fold to combine, there should not be large pockets of flour but streaks of flour are okay. Do not overmix the batter.
  • Divide the batter into your muffin tin with a large spoon or ice cream scoop and bake until a toothpick or skewer inserted into the center of the muffins comes out clean, about 20 - 25 minutes. Remove them from the pan and cool on a rack.

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