TRIPLE BERRY MUFFINS
Fresh blueberries, raspberries and strawberries bring eye-catching color and fruity taste to these moist muffins nicely spiced with cinnamon. They come together in no time and bake up in a snap. -Michelle Turnis, Hopkinton, Iowa
Provided by Taste of Home
Time 35m
Yield about 1-1/2 dozen.
Number Of Ingredients 12
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.
Nutrition Facts :
TRIPLE BERRY MUFFINS
These are so good you will have the kis eating fresh fruit and they will be enjoying it. You can really use almost anykind of fruit that you wish.
Provided by Kim19068
Categories Quick Breads
Time 45m
Yield 18 muffins
Number Of Ingredients 11
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.
Nutrition Facts : Calories 259.3, Fat 11.7, SaturatedFat 7.1, Cholesterol 50.1, Sodium 232.2, Carbohydrate 36, Fiber 1.4, Sugar 17.9, Protein 3.7
STRAWBERRY MUFFINS
Steps:
- Preheat the oven to 375 degrees. Line muffin tins with paper liners.
- Sift the flour, baking powder, baking soda, salt, and cinnamon together in a large bowl. Stir with your hand to be sure the ingredients are combined. In a 2-cup glass measure, combine the milk, eggs, and melted butter. Make a well in the middle of the dry mixture, pour the wet mixture into the well, and stir until just combined. There will be some lumps but don't overmix the batter! Add the strawberries and sugar and stir gently to combine.
- Using a 2 1/4-inch ice cream scoop, spoon the batter into the muffin cups to fill the liners. Bake for 20 to 25 minutes, until a cake tester comes out clean and the tops are nicely browned.
TRI-BERRY CRUMBLES
Steps:
- Preheat the oven to 350 degrees F. Place 6 creme brulee dishes on a sheet pan lined with parchment paper.
- In a large bowl, toss together the blueberries, raspberries, strawberries, 1/2 cup granulated sugar, the cornstarch, lemon zest, and lemon juice. Divide the mixture evenly among the creme brulee dishes, including any juices that collect.
- For the crumble, combine the flour, granulated sugar, brown sugar, oats, cinnamon, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix it on low speed until the mixture is crumbly. Pinch it with your fingers until it makes large crumbles and distribute it on the berries (it will not cover them entirely). Bake for 35 to 40 minutes, until the juices are bubbly and the topping is browned. Serve warm with a small scoop of vanilla ice cream.
TRIBERRY MUFFINS
Make and share this Triberry Muffins recipe from Food.com.
Provided by Kim127
Categories Quick Breads
Time 30m
Yield 20 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Place paper liners in muffin tins or grease.
- In a large bowl combine the flour, 1 1/2 cups sugar, baking powder, baking soda, salt and cinnamon.
- Mix together the milk and eggs.
- Make a well in the center of the flour mixture and pour the milk and egg mixture into the well along with the melted butter.
- Stir quickly just to combine.
- Gently fold in berries.
- Spoon the batter into the cups, filling each one almost to the top.
- Sprinkle remaining 1/2 cup of sugar on top of each muffin.
- Bake about 20 minutes, until brown and crusty.
Nutrition Facts : Calories 252.3, Fat 10.5, SaturatedFat 6.4, Cholesterol 47.7, Sodium 160.4, Carbohydrate 37.2, Fiber 1.1, Sugar 21.1, Protein 3.3
TRIPLE-BERRY MUFFINS
Bring on the berries with our Triple Berry Muffins. We suggest blueberries, raspberries and strawberries for Triple Berry Muffins, but you're the boss!
Provided by My Food and Family
Categories Home
Time 35m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400°F.
- Combine 1-1/4 cups flour, oats, 1/2 cup sugar, baking powder and cinnamon in large bowl.
- Beat egg with whisk in medium bowl. Add sour cream, milk and butter; mix well. Add to flour mixture; stir just until moistened. (Batter will be lumpy.)
- Toss berries with remaining flour; gently stir into batter. Spoon into 12 paper-lined muffin cups.
- Bake 18 to 20 min. or until toothpick inserted in centers comes out clean. Sprinkle with remaining sugar. Cool in pan 5 min. Remove to wire rack; cool completely.
Nutrition Facts : Calories 190, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
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- Sift the flour, baking powder, baking soda, salt, and cinnamon together in a large bowl. Stir with your hand to be sure the ingredients are combined. In another bowl, combine the milk, eggs, and melted butter. Make a well in the middle of the dry mixture, pour the wet mixture into the well, and stir until just combined. There will be some lumps but don’t overmix the batter! Add the blueberries, raspberries, strawberries, and sugar and stir gently to combine.
- Using a 2¼-inch ice cream scoop, spoon the batter into the muffin cups to fill the liners. Bake for 20 to 25 minutes, until a cake tester comes out clean and the tops are nicely browned.
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