SUMMER BERRY MUFFINS
Blueberry and Raspberry muffins
Provided by claire100
Time 1h
Yield Makes Muffins
Number Of Ingredients 0
Steps:
- Preheat over to 180 degrees. Line tin with 14 muffin cases.
- Sift flour into mixing bowl and stir in caster sugar.
- Whisk eggs and buttermilk together. Pour melted butted and add lemon zest and stir well. Fold this mixture into the flour, add the berries and combine.
- Spoon mixture into muffin cases, top with a sprinkling of sugar and bake for 30minutes - until risen and golden. Remove and leave to cool for 10mins.
- Make the icing by combining all the icing sugar with enough of the lemon juice to make a smooth icing that coats the back of a spoon. Drizzle over the cooled muffins.
SUMMER BERRY MUFFINS
This recipe is from a British cookbook called First Meals. I made it a little healthier by substituting whole wheat flour for white and applesauce for oil. I also used frozen berry mix for the fresh berries and it worked out fine, but I left the fresh berries in the recipe.
Provided by Hidesome
Categories Quick Breads
Time 40m
Yield 8 muffins, 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 231.5, Fat 4, SaturatedFat 1.9, Cholesterol 27.8, Sodium 262.2, Carbohydrate 47.5, Fiber 4.5, Sugar 25.8, Protein 4.8
BERRY MUFFINS
This is a recipe from The Muffin Lady cookbook, that I changed a little bit. It makes a delicious, bakery style muffin. I use a frozen berry mix, and the combination is heavenly.
Provided by ciao4293
Categories Quick Breads
Time 40m
Yield 6-12 muffins
Number Of Ingredients 10
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.
OLD-FASHIONED BLUEBERRY MUFFINS
AT the end of the summer years ago, our family often gathered to pick wild blueberries. Mother canned them and saved them for special pie treats during the holidays. If there were any leftover she made them into these delicious blueberry muffins. -June Morris, Water Mill Long Island, New York
Provided by Taste of Home
Time 30m
Yield 6 muffins.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk, butter and vanilla; stir into dry ingredients just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 192 calories, Fat 5g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 220mg sodium, Carbohydrate 33g carbohydrate (15g sugars, Fiber 2g fiber), Protein 4g protein.
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