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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 161.6
  • Total Fat: 3.4 g
  • Cholesterol: 35.4 mg
  • Sodium: 116.8 mg
  • Total Carbs: 30.9 g
  • Dietary Fiber: 3.2 g
  • Protein: 3.9 g

View full nutritional breakdown of Mom's Berry Muffins calories by ingredient
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Mom's Berry Muffins

Submitted by: MPROVE

Introduction

This is (a slight adaptation of) my mom's lightened version of the berry muffin recipe from the original Joy of Cooking. She'd often make it for me and my friends when they slept over on the weekends when we were in high school.
I adapted it further by using the whole wheat flour & Smart Balance spread (which I know she would approve since she bought me a whole wheat flour cookbook for my birthday 2 years ago!) The whole wheat flour is more absorbent so requires a tad more o.j. (1-2 Tbsps) to produce a more liquid batter like if using white flour. Produces a flavorful, dense & hearty muffin.
Great served alongside light scrambled eggs.
This is (a slight adaptation of) my mom's lightened version of the berry muffin recipe from the original Joy of Cooking. She'd often make it for me and my friends when they slept over on the weekends when we were in high school.
I adapted it further by using the whole wheat flour & Smart Balance spread (which I know she would approve since she bought me a whole wheat flour cookbook for my birthday 2 years ago!) The whole wheat flour is more absorbent so requires a tad more o.j. (1-2 Tbsps) to produce a more liquid batter like if using white flour. Produces a flavorful, dense & hearty muffin.
Great served alongside light scrambled eggs.

Number of Servings: 12

Ingredients

    2 c. fresh (or 1 16-oz package frozen) berries
    (you can use black- logan- straw- rasp- or blueberries)
    2 c. whole wheat flour
    1/3 c. granulated white sugar
    1/3 c. brown sugar
    2 tsp. baking powder
    1/3 stick (2 2/3 oz) Smart Balance spread, melted
    2 large eggs
    2/3 c. orange juice

Directions

yield: 12 muffins or muffin tops
Preheat oven to 400 degrees.

Wash, hull & dry berries. if large: cut in half.
If using frozen berries, just add frozen.
If they thaw, the juices will color the batter (which can be fun too).

Sift flour, granulated sugar & baking powder into a large bowl. Add brown sugar & stir to blend.
Combine liquid ingredients & stir into the dry ingredients until just blended.
Fold in the berries very lightly & carefully.
Spoon into coated (or lined) muffin tins until they are 2/3 full.
Bake for 20 minutes or until browned and firm to the touch.

optional: sprinkle with powdered sugar while hot.

Number of Servings: 12

Recipe submitted by SparkPeople user MPROVE.






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