|
|
|
|
|
Berry Best Muffins
12 regular-size, 24 mini or 4 jumbo muffins |
 Prep Time:15 min
Start to Finish:45 min
Muffins
1/2 cup butter or margarine, melted
3/4 cup milk
1/2 teaspoon vanilla
1 egg
2 cups Gold Medal® all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup fresh or frozen blueberries
1/2 cup fresh or frozen raspberries
Streusel Topping
1/4 cup Gold Medal® all-purpose flour
2 tablespoons packed brown sugar
2 tablespoons butter or margarine, softened
1/4 teaspoon ground cinnamon
1. Heat oven to 400ºF. Grease bottoms only of 12 regular-size muffin cups (2 1/2x1 1/4 inch), 24 mini cups (1 3/4x1 inch) or 4 jumbo cups (3 1/2x1 3/4 inch), or line with paper baking cups.
2. In small bowl, mix all Streusel Topping ingredients with fork until crumbly; set aside.
3. In large bowl, beat 1/2 cup butter, the milk, vanilla and egg with spoon. Stir in 2 cups flour, the granulated sugar, baking powder, salt and 1/4 teaspoon cinnamon just until flour is moistened. Fold in berries. Divide batter evenly among muffin cups. Sprinkle with topping.
4. Bake regular-size muffins 25 to 30 minutes, mini 10 to 17 minutes or jumbo 30 to 35 minutes or until golden brown. Cool 5 minutes; remove from pan to wire rack. Serve warm.
Nutrition Information:
1 Serving: Calories 230 (Calories from Fat 100); Total Fat 11g (Saturated Fat 5g, Trans Fat 1/2g); Cholesterol 45mg; Sodium 260mg; Total Carbohydrate 31g (Dietary Fiber 1g, Sugars 12g); Protein 4g Percent Daily Value*: Vitamin A 8%; Vitamin C 0%; Calcium 8%; Iron 8% Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet. |
|
