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Berry Rich Muffins

Source: © EatingWell Magazine
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Active Time:  20 Minutes
Total Time:  40 Minutes
  1 dozen muffins
Dried blueberries or cherries enhance the fruitiness of these wholesome berry muffins. If it is more convenient, use frozen berries instead of fresh.
RECIPE INGREDIENTS
For the Berry Rich Muffins:
1 cup  whole-wheat flour
1 cup  all-purpose flour
1 teaspoon  baking powder
1/2 teaspoon  baking soda
1/4 teaspoon  salt
1   large egg
1   large egg white
2/3 cup  packed light brown sugar or 1/3 cup Splenda sugar Blend for Baking
1 cup  buttermilk or equivalent buttermilk powder and water
1/4 cup  canola oil
1 1/2 teaspoons  grated lemon or orange zest
1 teaspoon  vanilla extract
1 1/2 cups  mixed fresh berries, such as blueberries, raspberries and/or blackberries
1/4 cup  dried blueberries or dried cherries
1 tablespoon  sugar

Ingredient Note:  You can use buttermilk powder in place of fresh buttermilk. Or make "sour milk": mix 1 tablespoon lemon juice or vinegar to 1 cup milk.

Substituting with Splenda: In the EatingWell Test Kitchen, sucralose is the only alternative sweetener we test with when we feel the option is appropriate. For nonbaking recipes, we use Splenda Granular (boxed, not in a packet). For baking, we use Splenda Sugar Blend for Baking, a mix of sugar and sucralose. It can be substituted in recipes (1/2 cup of the blend for each 1 cup of sugar) to reduce sugar calories by half while maintaining some of the baking properties of sugar. If you make a similar blend with half sugar and half Splenda Granular, substitute this homemade mixture cup for cup.

When choosing any low- or no-calorie sweetener, be sure to check the label to make sure it is suitable for your intended use.
Berry Rich Muffins Recipe at Cooking.com
DIRECTIONS
Preheat oven to 400 degrees F.

Coat 12 standard 2 1/2-inch muffin cups with cooking spray.


Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl.


Whisk egg, egg white and brown sugar (or Splenda) in a medium bowl until smooth. Add buttermilk, oil, lemon (or orange) zest and vanilla; whisk until blended.


Make a well in the center of the dry ingredients. Add the wet ingredients; stir with a rubber spatula until just combined. Gently stir in mixed berries and dried fruit. Scoop the batter into the prepared pan and sprinkle sugar over the tops.


Bake the muffins until the tops spring back when touched lightly, 20 to 25 minutes. Let cool in the pan for 5 minutes. Loosen the edges and turn the muffins out onto a wire rack to cool slightly before serving.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Berry Bake-Off
Nutrition Facts per Serving
Yield:   1 dozen muffins
Calories: 196
Fat. Total: 6g
Protein: 5g
Carbohydrates, Total: 35g
Fat, Saturated: 1g
Fiber: 3g
Cholesterol: 18mg
Sodium: 174mg
% Cal. from Fat: 28%
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