FoodAskew |

Recipes, Tips, & Reviews from home cooks better than I am.

Double Berry Blueberry Muffins

Posted by Trish | Under Breakfast, Muffins Saturday Mar 29, 2008

Yields: 1 Dozen

1½ c. all-purpose flour 1/3 c. (5-1/3 tbsp)
1 c. Quaker Oats margarine or butter, melted
½ c. sugar 2 egg whites, lightly beaten
1 tbsp baking powder 1 tsp grated lemon peel
¼ tsp salt (optional) ¾ c. fresh or frozen blueberries
1 c. low-fat or skim milk ¼ c. raspberry or strawberry preserves

Heat oven to 400°F. Line 12 medium muffin cups with paper baking cups or lightly grease bottoms only. Combine dry ingredients; mix well. Add combined milk, margarine, egg whites & lemon peel; mix just until dry ingredients are moistened. Gently stir in blueberries. Fill muffin cups ½ full. Spoon 1 tsp preserves over batter. Spoon remaining batter over preserves. Bake 23 to 25 minutes or until golden brown. Let muffins stand a few minute; remove from pan. Serve warm.


Pumpkin Chocolate Chip Muffins

Posted by Trish | Under Breakfast, Muffins Saturday Mar 29, 2008

Submitted by Carli
Yields 18 Muffins

1 jar Pumpkin Chocolate Chip Muffin Mix 1 c. canned pumpkin (not pie filling)
¾ c. milk 6 tbsp melted butter
2 eggs

1. Preheat oven to 400°F. Grease or line a muffin pan with paper baking cups.
2. Pour contents of jar into large bowl, add all ingredients, & blend.
3. Spoon batter into muffin cups, filling 2/3 full.
4. Bake 15-17 minutes, or until toothpick comes out clean.
5. Cool in pans 10 minutes, then remove onto wire rack to cool completely.