Triple Berry Quick Muffin Wheat Belly Recipe 445

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.

TRIPLE BERRY MUFFINS

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.

BLUEBERRY WHOLE WHEAT MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with muffin liners.
• Combine the flour, oats, baking powder, salt and baking soda in a large bowl. Whisk together the vegetable oil, sour cream, brown sugar, lemon zest, vanilla and eggs in another bowl. Fold the sour cream mixture into the flour mixture until just combined, and then fold in the blueberries (don't worry if there are a few lumps).
• Divide evenly among the prepared muffin pan. Sprinkle with oats and turbinado sugar if using. Bake until the muffins are golden and a toothpick inserted in the center comes out clean, 20 to 24 minutes. Cool in the pan for a few minutes, and then transfer to a rack to cool completely.

WHOLE WHEAT BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper liners. Whisk together the flour, sugar, salt, and baking powder in a large bowl.
• Whisk vegetable oil, egg, milk, and applesauce together in a separate bowl until smooth, and stir the liquid ingredients into the flour mixture until moistened. Lightly stir in the blueberries. Spoon the batter into the prepared muffin cups, filling them 2/3 full.
• Bake muffins in the preheated oven until they rise and the tops are golden brown, about 20 minutes. A toothpick inserted into the center of a muffin should come out clean.

TRIPLE BERRY MUFFINS

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

Steps:

• Preheat the oven to 425F degrees. Line with muffin papers or butter and flour two 12-cavity muffin pans. I ended up with 15 muffins total.
• In a large bowl beat the butter and sugar until light and fluffy. Add in the eggs and vanilla and continue beating until combined.
• Turn off the mixer. Fold in the lemon zest, sour cream and milk using a large rubber spatula or wooden spoon.
• In a separate medium sized bowl, whisk together the flour, baking powder & salt. Gently fold the dry ingredients into the wet until almost combined. The batter will be very thick.
• If using frozen berries - toss the berries with 1 tablespoon of flour. Then gently fold the berries into the muffin batter.
• Fill muffin cavities to the top (about 1/3 cup batter). Bake at 425F for 5 minutes then turn down the oven to 375F and continue baking for 10-13 minutes. The tops should be just starting to brown and an inserted toothpick should come out clean.
• Let muffins cool in the pan for 5-10 minutes. Then remove and continue cooling on a wire rack.

VERY BERRY MUFFINS

Steps:

• Preheat oven to 400° F.
• Place the first 6 ingredients in a bowl and combine.
• Combine the egg, vanilla extract, milk and oil in a separate bowl.
• Slowly combine the dry ingredients into the wet ingredients.
• Gently mix the frozen berries into the batter, do not over mix or the berries will bleed.
• Pour batter into greased or muffin lined regular sized tins.
• Bake for 20-22 minutes.
• Allow muffins to cool for 5 minutes then remove to a cooling rack.