Ingredients
-
1/2
-
3/4
-
1/2
-
1 3/4
-
1/2
-
3
-
1
-
1/2
-
1
-
1/4
-
1/2
-
1/2
-
1/2
-
-
Directions
Big Berry Light Muffins, A large tender berry packed muffin that is on the lighter side but with all of the taste! Use a medium to large muffin pan and fill cups 3/4 full , Very lovely muffins! I took a few liberties with the ingredients, but I think it had little impact on the final product I made my own buttermilk (skim + lemon juice), used 2 whole eggs rather than Egg Beaters and subbed half of the oil with natural applesauce The only thing we noticed is that we prefer a sweeter muffin and next time I’ll try adding 3 T regular Splenda, along with the brown sugar blend Each muffin rose beautifully and melted in our mouths Thanks TaterBug!, Very lovely muffins! I took a few liberties with the ingredients, but I think it had little impact on the final product I made my own buttermilk (skim + lemon juice), used 2 whole eggs rather than Egg Beaters and subbed half of the oil with natural applesauce The only thing we noticed is that we prefer a sweeter muffin and next time I’ll try adding 3 T regular Splenda, along with the brown sugar blend Each muffin rose beautifully and melted in our mouths Thanks TaterBug!
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Steps
|
1
Done
|
Preheat Your Oven to 400. Line Your Muffin Pan With Cupcake Papers or Grease Cups Liberally. |
|
2
Done
|
in a Large Bowl, Whisk Together Oil, Buttermilk and Eggs. in a Seperate Bowl, Whisk Together Dry Ingredients. Add the Dry Mixture to the Liquid and Stir Until Just Combined. Gently Fold in the Berries. |
|
3
Done
|
Fill Each Muffin Cup to 3/4 Full. |
|
4
Done
|
Bake the Muffins in the Preheated Oven For 25-30 Minutes or Until Golden Brown and Tester Comes Out Fairly Clean. |
