Four Grain Four Berry Muffins Recipes

TRIPLE BERRY MUFFINS

Steps:

• In a large bowl, combine the first six ingredients. In another bowl, beat the eggs, milk and butter; stir into dry ingredients just until moistened. Fold in berries. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

MIXED BERRY MUFFINS

Steps:

• Line a 12-count muffin tin with cupcake liners and preheat oven to 400˚F. In a large mixing bowl, using an electric mixer, beat 2 eggs with 1 cup granulated sugar on high speed 5 minutes, or until thick and light in color.
• Add 1 cup Greek yogurt, 1/2 cup oil, 1 tsp vanilla. Set mixer to low speed and mix just until combined.
• In a small bowl, add 2 cups flour, 2 tsp baking powder and 1/4 tsp salt and whisk to combine. Using a hand held whisk, add flour mixture into the batter 1/3 at a time, stirring to incorporate with each addition. DO NOT OVERMIX or muffins will be dense.
• Use a spatula to fold in 1 1/2 cups mixed berries, folding just until combined.
• Divide batter into prepared muffin tip, filling to the top or until all of the batter is used up. Bake in the center of the oven at 400˚F for 20-22 minutes or until tops are golden and a toothpick inserted into the center come out clean. Transfer muffins to a wire rack to cool. Serve warm or at room temperature.

VERY BERRY MUFFINS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Spray muffin cups with non-stick cooking spray, or use cupcake liners.
• In a medium-size bowl, combine flour, oats, brown sugar, baking powder, and cinnamon. Stir in milk, egg, and oil. Continue stirring until the mixture is well blended. Fold in the berries. Spoon the mixture into the muffin cups, 2/3 full.
• Bake 25 to 30 minutes or until light golden brown.

ALMOND FLOUR BERRY MUFFINS

Steps:

• Heat oven to 325°F
• In a small saucepan, simmer the berries with the water until the berries release their juice and the mixture has thickened slightly. Let cool.
• Combine the dry ingredients.
• Combine the wet ingredients (berries too) in a separate bowl.
• Add dry ingredients to wet and mix well.
• Evenly fill each baking cup with the batter.
• Bake for 25 to 30 minutes.

SUPER BERRY 10 GRAIN MUFFINS

Steps:

• Preheat oven to 400 degrees. Spray muffin tin with cooking spray.
• Stir together cereal and buttermilk and let stand for 10 minutes.
• Cream together sugar and butter. Stir in egg, then add dry ingredients, mixing just until incorporated. Fold in berries and nuts.
• Spoon into prepared muffin pan. Sprinkle top of each muffin with about 1/2 teaspoon Turbinado sugar.
• Bake for 15 minutes. Serve immediately or freeze in ziplock bags. Reheat frozen muffin in microwave for about 20 seconds for a quick breakfast.