Summer Berry Muffins

Ripe summer berries add flavor, color, and nutrition to these tempting muffins.

from Eat to Beat Diabetes
Summer Berry Muffins Summer Berry Muffins

Quick look

  • prep 10min    cook 20min
  • serves 9

Fresh summer berries not only add delicious flavor and color to these tempting muffins, they also make them more nutritious. The muffins are at their best when served warm, fresh from the oven, but will be enjoyed just as much once cooled — an ideal addition to a family breakfast, or for breakfast on the go.

Ingredients

  • 1/2 cup whole-wheat flour
  • 1/3 cup white flour
  • 1 tablespoon baking powder
  • Pinch salt
  • 3/4 cup mixed fresh berries, such as blueberries and raspberries
  • 2 tablespoons reduced-fat
  • margarine spread
  • 1/4 cup light brown sugar
  • 1 egg, beaten
  • 1 cup fat-free milk

    How to make it  30 minutes


  • 1

    Preheat the oven to 375°F. Use paper muffin liners to line a 9-cup muffin tray or coat with cooking spray.

  • 2

    Sift the flours, baking powder, and salt into a bowl. Gently fold in the mixed berries.

  • 3

    Melt the margarine gently in a small saucepan, then add the sugar, egg, and milk and mix until smooth. Make a well in the center of the dry ingredients and pour the liquid ingredients into the well. Gently fold the ingredients together, mixing just until combined. The batter will be lumpy.

  • 4

    Spoon the batter into the muffin cups, filling each about two-thirds full. Bake until the muffins are golden brown, about 18 to 20 minutes.

  • 5

    Transfer to a wire rack to cool slightly, then serve warm. The muffins can be kept in an airtight container for 1 to 2 days.

Some More Ideas
* Instead of a mixture of white and whole-wheat flour, use all white or all whole-wheat flour.

* For a hint of spice, add 1 1/2 teaspoons ground mixed spice, ginger, or cinnamon with the flour.

* Replace the berries with other fresh fruit, such as chopped apples, apricots, peaches or strawberries, or dried fruit, such as raisins, chopped apricots, dates or figs.

* Pear and cinnamon oatmeal muffins: Mix 3/4 cup self-rising whole-wheat flour, 1/4 cup oat bran, 1 teaspoon baking powder, 1 1/2 teaspoons ground cinnamon, and a pinch of salt in a bowl. Fold in 1 peeled and chopped pear. In a separate bowl, mix together 2 tablespoons melted reduced-fat margarine spread, 1/4 cup granulated sugar, 2 eggs, and 1/2 cup plus 2 tablespoons orange juice. Pour this over the flour mixture and fold the ingredients together. Spoon into 9 muffin tins and bake as in the main recipe.

FACTOID:

Combining whole-wheat flour with white flour increases the fiber content of these muffins and adds valuable nutrients such as B-group vitamins. Fresh berries are naturally low in fat. They offer dietary fiber and make a good contribution to vitamin C intake. Raspberries also supply vitamin E, and blueberries, like cranberries, contain a compound that helps to prevent urinary-tract infections.

Exchanges: carbohydrate 2, fat 1/2

Nutritional Information(per serving)

  • Calories: 98
  • Calories from Fat: 18
  • Fat: 2g
  • Saturated Fat: 0g
  • Cholesterol: 24mg
  • Sodium: 162mg
  • Carbs: 18g
  • Protein: 3g
  • Fiber: 1g

Excellent source of phosphorus. Good source of calcium.

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