Thursday, November 3, 2016

Mixed Berry Muffins

Mmmm....fresh baked muffins with blueberries, marion berries, and raspberries.






Growing your own berries is a lot of fun. Kids can pick berries off the vines while playing outside, you can grab a couple in the morning for your cereal or pancakes, or you can collect them and use them in a favorite muffin, pie, fruit crisp, or jam recipe.




















 You might wonder what I mean by collecting them. Here's the deal.... as you may know when you have new plants they don't produce many berries at first. What I did, and still do for jam and pie, is pick the ripe berries every day and put them in the freezer until I have enough for the recipe.  I remember how excited I was when I could make a pie from our own berries!

 We have a row of boysenberries, marion berries, raspberries, and blueberries. One day when I was going to make blueberry muffins and didn't have quite enough berries, my husband asked why we couldn't put some of the other kinds in.  That's how we came up with these muffins.  (and our  multi-berry pie)


They don't have to be perfect and you don't have to have an even amount of each kind. Just use whatever you can find that is ripe.

Add the berries to the muffin batter, your favorite recipe or mine here. I usually end up adding about 2 cups. The more the better!




Bake as usual.
And enjoy!


Mixed Berry Muffins                     Makes 12 muffins

1 3/4 cup flour   (gluten free if needed)
3/4 tsp salt
1/3 cup sugar  (may use sugar substitute if desire)
2 tsp baking powder
2 eggs (or egg replacer)
3/4 cup milk (or milk substitute)
1/4 cup melted butter (or dairy free option like Earth Balance)
2 cups fresh berries (any kind)
Note: if using a gluten free flour add 1 1/4 tsp xanthan gum. Check the label, some gluten free blends include xanthin gum in the mix.

Preheat oven to 400
Prepare muffin tins with a non-stick cooking spray.
In a large mixing bowl combine flour, salt, sugar, and baking powder. Set aside.
In a small bowl combine eggs (or egg replacer), milk (or milk substitute), and melted butter (or Earth Balance).
Add liquid mixture to dry and stir until just mixed. Fold in berries.
Spoon into muffin tin 3/4 full. Bake for 17-20 minutes. Baking times may vary.

Remove from muffin tins and cool on wire rack or wrap in a clean dish towel to keep warm until ready to serve.

Enjoy delicious bites of berries in these tender muffins.



 Weight watcher points are 4 points for each muffin.

Note: If using a sugar substitute the muffins will have a chewier texture. I use to make these with Stevia all the time for my daughter when she couldn't have sugar while on the Yeast Free Diet.

Sugar free versions have 3.5 points plus.




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