How To make Double Berry Muffins
Vegetable cooking spray -- (optional) 1 1/2 c All-purpose flour
1/2 c Wheat germ
1/2 c Granulated sugar
1 tb Baking powder
1/2 ts Salt (optional)
1 c Orange juice
1/4 c Margarine; melted
2 Egg whites; lightly beaten
3/4 c Blueberries, fresh or frozen
1/4 c Raspberry all-fruit spread
Preheat oven to 400 F. Line 12 medium muffin pan cups with paper liners, or spray bottoms only with cooking spray. In medium bowl, combine flour, wheat germ, sugar, baking powder and salt; mix well. In small bowl, combine orange juice, margarine and egg whites until well blended. Add to flour mixture, stirring just until dry ingredients are moistened. Gently stir blueberries into batter. Fill muffin cups half full with batter. Spoon 1 teaspoon fruit spread in center of each muffin; top with remaining batter. Sprinkle with additional wheat germ, if desired. Bake 20 to 22 minutes, or until goldenn brown. Serve warm. NOTES: To freeze, wrap muffins securely in foil or place in freezer bag. Seal, label and freeze. To reheat frozen muffins, unwrap. Microwave on High (100% power) about 30 seconds for each muffin. Per serving (1 muffin): About 170 cal, 4 g pro, 30 g car, 1 g fat, 5% cal from fat, 0 mg chol, 180 mg sod. Source: Woman's Day 'Low-Fat Meals' (Volume IV, Number 3) Typed for you by Karen Mintzias
How To make Double Berry Muffins's Videos
Double Chocolate Muffins with chocolate chips
Here is the recipe; 2 large eggs,3/4 cup sour cream/yogurt (170g),1/2 cup milk (120ml),1 tbsp vanilla ,1-3/4 cups all-purpose flour (210g)2/3 cup unsweetened cocoa powder (60g),1 cup granulated sugar (200g),1 1/2 tsp baking powder,1 teaspoon baking soda,3/4 tsp salt,2 cup semi-sweet chocolate chips,1/2 cup vegetable oil (120ml)
Easy Blueberry Muffins
These Easy Blueberry Muffins are simply out of this world. Soft and fluffy, bursting with flavor, with a delicious crispy buttery crumb topping, it’s hard not to fall in love with them. This muffin recipe is easy and quick to prepare and they are made with basic ingredients you usually have in house. You must try these homemade blueberry muffins, you won’t regret it.
#bestmuffinrecipe #blueberrymuffins #easyblueberrymuffins
To print the recipe check the full recipe on my blog:
Ingredients
Makes 12 muffins
1 3/4 cups (220g) all-purpose flour
2/3 cup (135g) sugar
1/4 tsp (1g) salt
2 tsp (8g) baking powder
1/2 cup (110ml) vegetable oil
2 eggs
1/2 cup (120g) buttermilk
1 tsp (5g) vanilla extract
Lemon zest from 1 lemon
7 oz (200g) fresh or frozen blueberries
Crumb Topping
3 tbsp (45g) sugar
1/4 cup (30g) all-purpose flour
2 tbsp (30g) butter, melted
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DOUBLE BLUEBERRY MUFFINS via
Ingredients-makes 9 large or 12 regular sized
1 orange zested
1/2 cup organic cane sugar
2 cups of spelt flour or use any flour of choice
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1/3 cup avocado oil
Half of a fresh orange juiced
3/4 cup unsweetened almond milk
2 tbsp plain Greek yogurt
1 egg
1 1/4 cup blueberries mixed with 1 tbsp flour
For the blueberry compote-
Mix 1 1/2 cups frozen blueberries with 1 tbsp lemon juice & 1 tbsp sugar on medium heat in a pot until thickened about 10 min. Set aside to cool.
Crumble-
3 tbsp spelt flour
2 tbsp sugar
2 tsp coconut sugar
1 tsp orange zest
Pinch of salt
1/4 tsp cinnamon
2 tbsp cold butter cut into small cubes
Use a fork to incorporate the butter
Preheat oven to 425 degrees spray/liners in a muffin tin. Add the sugar to a bowl along with the orange zest. Using clean hands mix the zest with the sugar for 30 sec. Add rest of dry ingredients. Make a well in the middle of the bowl & add the wet ingredients expect blueberries. Mix the ingredients slightly then fold in blueberries & add about 2 ice cream scoops of batter to the muffin tins. Add 1 tsp of the blueberry compote to each muffin top & sprinkle on the crumble. Bake 5 min then lower oven temp to 350 degrees! Bake for 15-20 min more or until a toothpick inserted comes out clean. Let cool COMPLETELY before removing the muffins. Store in tightly sealed container in the fridge.
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TIM HORTONS MUFFINS RECIPE! (BLUEBERRY & CHOCOLATE CHIPS) | COSTING INCLUDED
MUFFIN -- COSTING, BOX LINKS, INGREDIENTS
TULIP PAPER LINER:
Paper Cake Picnic Box High Quality Cake Box Super cute picnic box
6 CUPS PAPER BOX:
Blueberry Muffins
Yield: 6
Shelf life: 1-2 days room temp
1 week in the fridge
1 1/2 cups all purpose = 7.92
flour
3/4 cup white sugar = 8.10
2 tsp. baking powder = 2.00
1/2 tsp. salt = 0.25
1/2 cup evap milk = 7.09
1/3 cup vegetable oil = 7.44
1 large egg = 7.00
1 tsp. vanilla extract = 1.00
1cup blueberry in can = 75.00
or fresh/ frozen
2 tsp. brown sugar = 0.36
( dusting)
tulip paper liners 6pcs = 9.00
TOTAL = 125.60
#negosyoidea #bakingforbusiness #easymuffinrecipe
Chocolate Chip Muffins
Yield: 6
Shelf life: 1-2 days room temp
1 week in the fridge
1 1/2 cups all purpose = 7.92
flour
3/4 cup white sugar = 8.10
2 tsp. baking powder = 2.00
1/2 tsp. salt = 0.25
1/2 cup evap milk = 7.09
1/3 cup vegetable oil = 7.44
1 large egg = 7.00
1 tsp. vanilla extract = 1.00
3/4 cup NESTLE TOLL = 70.50
HOUSE Semi - Sweet
Chocolate Morsels
2 tsp. brown sugar = 0.36
( dusting)
tulip paper liner 6pcs = 9.00
TOTAL = 120.72
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Blueberry Muffins with only 8 ingredients
Get the Recipe:
⭐️ Our vegan blueberry muffins are soft, light, moist, and packed with juicy blueberries. They are easy to make with only 8 simple ingredients; you can whip them up in 5 minutes.
⭐️ Ingredients
WET INGREDIENTS
1 teaspoon (3 grams) grated lemon zest
1 cup (240 grams) non-dairy milk any
¾ cup (150 grams) sugar
¼ cup (60 grams) neutral vegetable oil like avocado oil or canola oil
1 tablespoon (15 grams) vanilla extract
DRY INGREDIENTS
2 cups (300 grams) all-purpose flour
1 tablespoon (12 grams) baking powder
⅛ teaspoon salt
2 cups (300 grams) blueberries fresh or frozen
1½ tablespoon (12 grams) cornstarch
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Jumbo Blueberry Muffins | Sally's Baking Recipes
These extra-large muffins are bursting with plenty of blueberries, have soft and moist centers, and tall muffin tops. You can use a jumbo muffin pan or a regular 12-count muffin pan.
Get the full recipe:
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