Thursday, September 18, 2008

Moist Berry Muffins

For this recipe I used raspberries I froze the other day. You can substitute blueberries (fresh or frozen) if you'd like.

1 3/4 cup all-purpose flour
1/3 cup sugar
1 1/2 tablespoon strawberry yogurt (you can use raspberry)
2 teaspoons baking powder
1 beaten egg
3/4 milk
1/4 cup oil
1 tsp lemon or lime zest
3/4 cup berries

In a mixing bowl combine the wet ingredients (except for the berries) and mix well. Add the dry ingrdiests and make sure to blend well with the liquid ingredients. But be careful not to over mix. Add berries and gently fold into batter.

Place a muffin papers in your muffin pan. Fill the muffin pans 2/3 of the way full.
Bake for approximately 20 minutes at 400 degrees or until the muffins are golden brown and a toothpick comes out clean.

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