Mixed Berry Muffins Recipe
I made these for the first time simply because I ran out of blueberries for blueberry muffins. I needed something delicious for a grab-and-go breakfast, and I remembered the bag of frozen mixed berries (raspberries, strawberries, blackberries, blueberries) my husband had recently bought from Costco.
The key ingredients for taste are the lemon zest and vanilla.
What you'll need:
2 cup flour
2 medium eggs
2 tsp baking powder
1/4 tsp salt
1 1/4 cup sugar
3/4 cup water
Lemon zest from 2 medium lemons
1 tbsp vanilla extract
1/2 cup sugar free applesauce
1/2 cup mixed berries (fresh or frozen)
What to do:
Mix the eggs, salt, baking powder, sugar, applesauce, and water together in a mixing bowl by hand. Add in the vanilla extract. Mix to an even consistency by hand. Add the flour last. Beat together to form a sticky putty. Grate in the lemon zest and fold in. Lastly, chop your mixed berries into blueberry-sized pieces (my mixed berry bag included raspberries, blueberries, and blackberries).
GENTLY fold your berry mixture into the batter.
Plop a spoonful of batter into your muffin tins about 3/4 full. Bake at 350 degrees for about 15-20 minutes, or until golden brown.
When the muffins are about done, you can spread a little bit of butter on the tops and let them brown on the top in the oven on broil.
If the recipe is followed EXACTLY as listed above, it will yield 12 muffins in a standard cupcake pan. One serving is one muffin.
Need to cut more calories? Add less sugar and more zero calorie sugar substitute. Don't want to use eggs? You can substitute with ground flax seed.