Ingredients
-
1
-
1
-
1/4
-
1
-
1 1/2
-
1
-
1
-
1 1/4
-
-
-
-
-
-
-
Directions
Ripplecove’s Light Berry Muffins, I got this recipe during my stay at beautiful Ripplecove’s Inn in Ayer’s cliff, Quebec, Canada Every morning, the chef made these healthy and delicicous light muffins I tried to do the same at home and here is the recipe! As sour cream is used instead of grease for less fat, the muffins don’t stay fresh as long as regular muffins Eat them the same day you bake them and freeze leftovers Bon appetit!, Very good used raspberries and used Splenda instead of sugar I followed the rest of the recipe as written We all enjoyed them warm and cold for breakfast Made for Spring PAC 2010 , used light sour cream and frozen blackberries and baked 6 muffins in a larger muffin tin Excellent flavor and very nice warm with a little butter spread inside, Thanks for sharing Super Nana Made for PAC Spring 2010
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Steps
|
1
Done
|
Beat Sugar and Egg. |
|
2
Done
|
Add Oil and Sour Cream and Mix. |
|
3
Done
|
Add Flour, Soda and Baking Powder and Mix. |
|
4
Done
|
Cut Strawberries& Blackberries (if Any) Into Pieces the Size of a Raspberry. |
|
5
Done
|
Carefully Add Berries and Mix by Hand. |
|
6
Done
|
Pour Mix Into a Small 12-Muffin Mold. |
|
7
Done
|
Bake at 375f Until Top Is Golden Brown (approximately 30 Minutes). |
