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20 minute dinner recipes

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Berry Rich Muffins

http://www.eatingwell.com/recipes/berry_rich_muffins.html

From EatingWell:  September/October 1996, The EatingWell Diabetes Cookbook (2005)

Dried blueberries or cherries enhance the fruitiness of these wholesome berry muffins. If it is more convenient, use frozen berries instead of fresh.

1 dozen muffins | Active Time: 20 minutes | Total Time: 40 minutes

Ingredients

Preparation

  1. Preheat oven to 400°F. Coat 12 standard 2 1/2-inch muffin cups with cooking spray.
  2. Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl.
  3. 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.
  4. 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.
  5. 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.

Nutrition

Per muffin : 196 Calories; 6 g Fat; 1 g Sat; 3 g Mono; 18 mg Cholesterol; 35 g Carbohydrates; 5 g Protein; 3 g Fiber; 174 mg Sodium; 119 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 starch, 1 fat

Nutrition Note: Per muffin with Splenda: 2 Carbohydrate Servings, 183 calories, 27 g carbohydrate.

Tips & Notes