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Great Grandmother’s Berry Berry Muffins




Source of Recipe


Chef2Chef


Recipe Introduction


This is one of the best muffin recipes I found in my Grandmom’s Tin Box. Originally, this recipe was called Strawberry Muffins. I altered the recipe a bit for high altitude, and added a mixture of different berries to discover that the Berry Berry Muffins sold the best. Nevertheless, I prefer the straight strawberry. My Father, however, preferred the straight blackberry. It is a matter of personal preference as to which berries to choose for this recipe. No matter which flavor you decide to use, this is a moist and tasty muffin – and much healthier for you than grabbing a candy bar or doughnut for a snack.


List of Ingredients




1 bag of frozen mixed berries, thawed or 2/3 cup of each: fresh frozen blueberries, raspberries, blackberries and strawberries, thawed together in a microwave (Do not drain the juice.)
4 eggs or equivalent amount of liquid egg substitute
1 cup canola oil
1 3/4 cups Splenda sugar substitute
3 1/4 cups flour
1 teaspoon baking soda


Recipe



Preheat oven to 350 degrees F.

Mix together the eggs, oil, sugar, and half the fruit with the juice. Thoroughly mix these ingredients for 2 minutes. Add the flour and baking soda alternately with the remaining fruit and juice to the oil and egg mixture. If batter appears too liquidity, add 2 tablespoons more flour.

Grease 6 large muffin pan sections or 12 regular size muffin pan sections or about 2 dozen plus mini muffin pan sections. Fill each section 7/8 full with the batter. Bake 25-45 minutes (depending on muffin size) until firm to touch or when an inserted toothpick comes out clean.

Variations: For individual fruit-flavored muffins (for example, just blueberry) use 1/4 cup more fruit and juice combined.

For plain strawberry muffins, add 2 teaspoons vanilla and 1 1/2 teaspoons cinnamon.

For plain raspberry muffins, add 2 teaspoons vanilla. Add 1 extra egg when doubling or add 2 extra eggs when tripling this recipe.