Lite Multiberry Muffins Recipes

TRIPLE BERRY MUFFINS

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.

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.

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.

LITE MULTIBERRY MUFFINS

Steps:

• Preheat oven to 375 degrees.
• Place paper liners in muffin tins or spray with Pam.
• In a large bowl combine the flour, sugar, baking powder, baking soda, salt and cinnamon.
• Mix together the milk and egg substitute.
• Make a well in the center of the flour mixture and pour the milk and egg mixture into the well along with the applesauce and vegetable oil.
• Stir quickly just to combine.
• Gently fold in berries.
• Spoon the batter into the cups, filling each one almost to the top.
• Bake about 20 minutes, until brown and crusty.

MULBERRY MUFFINS

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.

MULBERRY MUFFIN RECIPE

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.

FEATHER-LIGHT MUFFINS

Steps:

• In a bowl, cream shortening, sugar and egg. Combine dry ingredients; add to creamed mixture alternately with milk. Fill greased muffin cups two-thirds full. Bake at 325° for 20-25 minutes or until golden. Let cool for 3-4 minutes. Meanwhile, combine sugar and cinnamon in a small bowl. Roll warm muffins in melted butter, then in sugar mixture. Serve warm.

LEMON-BERRY MUFFINS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C) and line a 6-cup jumbo muffin tin with liners.
• In a large bowl, cream the butter and sugar with an electric hand mixer on medium speed until very fluffy, about 4 minutes. Add the lemon extract and continue beating for another minute. Add the eggs, 1 at a time, beating on medium speed for 30 seconds after each addition. Add the buttermilk and carefully beat to combine. The mixture will look a little grainy, but will come together once the dry ingredients are added.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
• Sift the dry ingredients into the wet ingredients and beat on medium-low speed to incorporate. Do not overmix.
• Add the blueberries and carefully fold into the batter using a rubber spatula.
• Divide the batter evenly between the prepared muffin cups, filling halfway, and sprinkle with more sugar.
• Bake the muffins for 25-30 minutes, rotating halfway, or until light golden brown. Let the muffins cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
• Enjoy!

BERRY LEMON MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sift flour and baking powder together in a mixing bowl. Stir in lemon zest and salt.
• Add softened vegan margarine, canola oil, sugar, vanilla and Almond Breeze Almondmilk Vanilla. Mix well.
• Fold in blueberries and raspberries.
• Pour into muffin tin, and bake at 350 degrees F for 25 minutes or until toothpick comes out clean.