Food recipes
Very Berry Muffins
Very Berry Muffins Ingredients: wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate orange juice, raw spices,...
Very Berry Muffins
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
orange juice, raw
spices, nutmeg, ground
salt, table
soymilk, original and vanilla, unfortified
syrup, maple, canadian
oil, olive, salad or cooking
vanilla extract
raspberries, raw
Directions:
Preheat oven to 350F.
Fill 8 to 10 standard muffin cups with paper liners or coat with vegetable cooking spray.
In large bowl, stir together both flours, baking powder, orange peel, nutmeg and salt.
In medium bowl, whisk together soymilk, syrup, oil and vanilla until combined.
Add soymilk mixture to flour mixture and stir with wooden spoon just to moisten ingredients; do not overmix or muffins will be tough.
Gently fold in most of raspberries; reserve a few berries to sprinkle on top.
Spoon batter into prepared muffin cups, filling almost to rim.
Sprinkle with reserved berries.
Fill any empty muffin cups halfway with water (this creates steam for moister muffins and also helps prevent pan from warping).
Bake until muffin tops are just firm and golden brown, 20 to 25 minutes.
Let cool in cups 5 minutes, then transfer to wire rack to cool completely.
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
orange juice, raw
spices, nutmeg, ground
salt, table
soymilk, original and vanilla, unfortified
syrup, maple, canadian
oil, olive, salad or cooking
vanilla extract
raspberries, raw
Directions:
Preheat oven to 350F.
Fill 8 to 10 standard muffin cups with paper liners or coat with vegetable cooking spray.
In large bowl, stir together both flours, baking powder, orange peel, nutmeg and salt.
In medium bowl, whisk together soymilk, syrup, oil and vanilla until combined.
Add soymilk mixture to flour mixture and stir with wooden spoon just to moisten ingredients; do not overmix or muffins will be tough.
Gently fold in most of raspberries; reserve a few berries to sprinkle on top.
Spoon batter into prepared muffin cups, filling almost to rim.
Sprinkle with reserved berries.
Fill any empty muffin cups halfway with water (this creates steam for moister muffins and also helps prevent pan from warping).
Bake until muffin tops are just firm and golden brown, 20 to 25 minutes.
Let cool in cups 5 minutes, then transfer to wire rack to cool completely.