Monday, April 23, 2012

Berries and Cream Muffins

     Muffins are probably the easiest breakfast you can make since they can be made ahead of time. My daughter and I made these a few weeks ago when we expected company for breakfast. They were so good and went perfectly with a good cup of coffee and some turkey bacon. See the bottom of this post for lots of other muffin recipes!
    Some options for making these a little more healthy are to use whole wheat flour and reducing the sugar by using a combination of honey and sugar. If you want to use whole wheat flour, a general rule is to take away two tablespoons per cup of flour used. If you want to replace sugar with honey, you have to take out some liquid from other areas (like the cream), and reduce the oven temperature so they won't get too brown.
Adapted from Taste of Home Quick Cooking 2006
1 cup fresh or frozen berries
3/4 cup plus 2 Tbl sugar, divided
1/4 cup butter, softened
1 egg (or replace with 1 Tbl flaxseed and 3 Tbl water)
1 tsp vanilla
2-1/4 cup flour (take out 4 Tbl  for whole wheat)
3 tsp baking powder
1/2 tsp salt
1 cup half and half
1 cup white chips
2 Tbl brown sugar

  • Toss berries with 1/4 cup sugar and set aside.
  • In large mixing bowl, cream butter and 1/2 cup sugar. Beat in egg and vanilla.
  • Combine flour, baking powder, and salt. Add to creamed mixture alternately with cream.
  • Stir in white chips and raspberries.
  • Fill lined muffin cups 3/4 full. 
  • Combine brown sugar and remaining 2 Tbl sugar and sprinkle over each muffin cup.
  • Bake @ 375* for 25 minutes or until a toothpick comes out clean.

other muffins we have made include:
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