Berry Teatime Muffins
Berry Teatime Muffins recipe
Yield
12 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ⅓ | cups |
all-purpose flour
|
|
| ¾ | cup |
rolled oats
|
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | each |
eggs
beaten |
|
| ¾ | cup |
milk
|
|
| ½ | cup |
brown sugar
packed |
*
|
| ¼ | cup |
vegetable oil
|
|
| ½ | teaspoon |
vanilla extract
|
|
| ¾ | cup |
blueberries
or raspberries, fresh or frozen |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 315 | ml |
all-purpose flour
|
|
| 177 | ml |
rolled oats
|
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 1 | each |
eggs
beaten |
|
| 177 | ml |
milk
|
|
| 118 | ml |
brown sugar
packed |
*
|
| 59 | ml |
vegetable oil
|
|
| 2.5 | ml |
vanilla extract
|
|
| 177 | ml |
blueberries
or raspberries, fresh or frozen |
|
Directions
Grease twelve 2½-inch or thirty six 1 ¾ inch muffin cups or line with paper bake cups; set aside.
In a large bowl stir together flour, oats, baking powder, baking soda, and salt.
Make a well in center.
In a small bowl combine the egg, milk, brown sugar, oil, and vanilla.
Add to flour mixture all at once.
Stir JUST TILL MOISENED (batter should be lumpy).
Gently fold berries into batter.
Spoon batter into prepared muffin cups, filling each ¾ full.
Bake in a 400℉ (200℃) oven for 16 to 18 minutes for 2½-inch muffins (10 to 12 minutes for 1 ¾ inch muffins) or until golden.
Cool in muffin cups on a wire rack for 5 minutes; remove muffins from cups.
Serve warm.
Makes twelve 2½-inch or thirty-six 1 ¾ inch muffins.
