Tri- Berry Muffins
Tri- Berry Muffins is a lacto ovo vegetarian hor d'oeuvre. This recipe serves 16 and costs 45 cents per serving. One serving contains 294 calories, 4g of protein, and 13g of fat. This recipe from Recipe Girl has 158 fans. A mixture of flour, kosher salt, blueberries, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 28%, this dish is not so tremendous. Try Tri-Berry Jam, Tri-Berry Oven Pancakes, and Tri-Berry Spinach Salad for similar recipes.
Servings: 16
Preparation duration: 25 minutes
Cooking duration: 20 minutes
Ingredients:
1 Tablespoon baking powder
1/2 teaspoon baking soda
1 cup fresh blueberries
2 extra-large eggs, lightly beaten
3 cups all-purpose flour
1 1/2 cups granulated white sugar
1 1/2 Tablespoons ground cinnamon
1/2 teaspoon kosher salt
1 1/4 cups milk
1/2 cup fresh raspberries (gently sliced in half)
1/2 cup diced fresh strawberries
1 cup (2 sticks) unsalted butter, melted
Equipment:
muffin tray
oven
whisk
bowl
muffin liners
Cooking instruction summary:
1. Preheat oven to 375°F. Line muffin tins with paper liners.2. Sift flour, baking powder, baking soda, salt and cinnamon together in a large bowl. Stir with your hand (or a whisk) to be sure the ingredients are combined. In another bowl, combine the milk, eggs and melted butter.3. 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 over-mix the batter. Add the blueberries, raspberries, strawberries and sugar and stir gently to combine.4. Using a large spoon or scoop, spoon 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.
Step by step:
1. Preheat oven to 375°F. Line muffin tins with paper liners.
2. Sift flour, baking powder, baking soda, salt and cinnamon together in a large bowl. Stir with your hand (or a whisk) to be sure the ingredients are combined. In another bowl, combine the milk, eggs and melted butter.
3. 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 over-mix the batter.
4. Add the blueberries, raspberries, strawberries and sugar and stir gently to combine.
5. Using a large spoon or scoop, spoon batter into the muffin cups to fill the liners.
6. Bake for 20 to 25 minutes, until a cake tester comes out clean and the tops are nicely browned.
Nutrition Information:
