Berry Delicious Muffins
Berry Delicious Muffins
⅔ cup dried cranberries
1½ cups fresh blueberries
⅓ cup 2 tablespoons vegetable oil
1 tablespoon mayonnaise
2 eggs
1 teaspoon vanilla
1 teaspoon almond fl avoring
1 tablespoon lemon juice
½ cup 2 tablespoons milk (use casein-free vanilla soy milk or
sweetened almond milk for dairy-free diets)
1¼ cups granulated sugar
½ teaspoon salt
¾ teaspoon ½ teaspoon cinnamon
5 teaspoons baking powder1 teaspoon baking soda
2 cups 2 tablespoons gluten-free fl our mixture (See the Gluten-
Free Flour Mixtures on page 16)
½ cup slivered almonds, fi nely chopped
2 tablespoons brown sugar
½ teaspoon molasses
Q Preheat oven to 350°F. Spray muffi n tins with nonstick spray.
W Put the dried cranberries in a small bowl and cover with water,
then set the bowl aside.
E Put the blueberries in a strainer and wash them off under cold,
running water. Set the strainer over a bowl to drain the berries.
Set the bowl and strainer aside.
R In a large bowl, using a wire whisk, mix the ⅓ cup oil, mayonnaise,
eggs, vanilla, almond fl avoring, lemon juice, and ½ cup
milk together.
T Stir the granulated sugar into the milk mixture.
Y Add the salt, ¾ teaspoon cinnamon, baking powder, baking
soda, and 2 cups of the fl our mixture and stir with a rubber
spatula until the ingredients are blended.
U Add the blueberries to the dough.
I Drain the cranberries in the strainer, then add them to the
dough.
O Use the rubber spatula to fold in the berries.
P Spoon the batter into the muffi n tins, fi lling the tins two-thirds
full.
{ In a small bowl, stir together 2 tablespoons oil, 2 tablespoons
milk, 2 tablespoons fl our mixture, chopped almonds, brown
sugar, ½ teaspoon cinnamon, and molasses. Let set for 1 minute
to thicken slightly. Spoon this mixture over the tops of the
muffi ns, dividing evenly.
} Bake the muffi ns 25 to 30 minutes or until a toothpick inserted
in the center of the muffi ns comes out dry. Cool for 10 minutes
before removing the muffi ns from the tins.
1½ cups fresh blueberries
⅓ cup 2 tablespoons vegetable oil
1 tablespoon mayonnaise
2 eggs
1 teaspoon vanilla
1 teaspoon almond fl avoring
1 tablespoon lemon juice
½ cup 2 tablespoons milk (use casein-free vanilla soy milk or
sweetened almond milk for dairy-free diets)
1¼ cups granulated sugar
½ teaspoon salt
¾ teaspoon ½ teaspoon cinnamon
5 teaspoons baking powder1 teaspoon baking soda
2 cups 2 tablespoons gluten-free fl our mixture (See the Gluten-
Free Flour Mixtures on page 16)
½ cup slivered almonds, fi nely chopped
2 tablespoons brown sugar
½ teaspoon molasses
Q Preheat oven to 350°F. Spray muffi n tins with nonstick spray.
W Put the dried cranberries in a small bowl and cover with water,
then set the bowl aside.
E Put the blueberries in a strainer and wash them off under cold,
running water. Set the strainer over a bowl to drain the berries.
Set the bowl and strainer aside.
R In a large bowl, using a wire whisk, mix the ⅓ cup oil, mayonnaise,
eggs, vanilla, almond fl avoring, lemon juice, and ½ cup
milk together.
T Stir the granulated sugar into the milk mixture.
Y Add the salt, ¾ teaspoon cinnamon, baking powder, baking
soda, and 2 cups of the fl our mixture and stir with a rubber
spatula until the ingredients are blended.
U Add the blueberries to the dough.
I Drain the cranberries in the strainer, then add them to the
dough.
O Use the rubber spatula to fold in the berries.
P Spoon the batter into the muffi n tins, fi lling the tins two-thirds
full.
{ In a small bowl, stir together 2 tablespoons oil, 2 tablespoons
milk, 2 tablespoons fl our mixture, chopped almonds, brown
sugar, ½ teaspoon cinnamon, and molasses. Let set for 1 minute
to thicken slightly. Spoon this mixture over the tops of the
muffi ns, dividing evenly.
} Bake the muffi ns 25 to 30 minutes or until a toothpick inserted
in the center of the muffi ns comes out dry. Cool for 10 minutes
before removing the muffi ns from the tins.
Note: These muffi ns are delicious soon after being baked, but they
tend to dry out quickly. Freeze any muffi ns that will not be eaten
the day they are baked. To defrost them, wrap them in a damp
paper towel and heat in the microwave.
Makes 20 muffi ns
One muffi n—Calories: 212; Total fat: 8.1 g; Saturated fat: 0.9 g; Cholesterol: 22 mg;
Sodium: 230 mg; Carbohydrates: 33.6 g; Fiber: 1.6 g; Sugar: 18.4 g; Protein: 1.9 g
tend to dry out quickly. Freeze any muffi ns that will not be eaten
the day they are baked. To defrost them, wrap them in a damp
paper towel and heat in the microwave.
Makes 20 muffi ns
One muffi n—Calories: 212; Total fat: 8.1 g; Saturated fat: 0.9 g; Cholesterol: 22 mg;
Sodium: 230 mg; Carbohydrates: 33.6 g; Fiber: 1.6 g; Sugar: 18.4 g; Protein: 1.9 g
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