Berry Good Muffins Recipe

Name: Berry Good Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup half-and-half or 1 cup light cream; 2 eggs; 1 teaspoon vanilla; ⅓ cup oil; 1 ½ cups sugar; 1 teaspoon baking powder; ½ teaspoon salt; 1 ½ cups flour; ½ cup wheat germ; 1 cup raspberries or 1 cup favorite berries; ¼ cup raw sugar; nonstick cooking spray

Servings: persons

1 cup half-and-half or 1 cup light cream
2 eggs
1 teaspoon vanilla
⅓ cup oil
1 ½ cups sugar
1 teaspoon baking powder
½ teaspoon salt
1 ½ cups flour
½ cup wheat germ
1 cup raspberries or 1 cup favorite berries
¼ cup raw sugar
nonstick cooking spray

1
Pre-heat oven to 400 degrees.
2
Spray 12-count muffin pan with non-stick cooking spray.
3
Combine half-and-half, eggs, vanilla, and sugar.
4
Stir until just blended.
5
Add oil.
6
Stir until blended.
7
In another bowl combine baking powder, salt, flour, and wheat germ.
8
Mix.
9
Add dry mix to wet all at once.
10
Stir until just blended.
11
Add raspberries, stir.
12
Pour into muffin pan filling cups 2/3's of the way full.
13
Sprinkle raw sugar over the tops.
14
Bake at 400 degrees for@20 minutes or until toothpick stuck in the center comes out clean.
15
Enjoy!

961

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup half-and-half or 1 cup light cream, 2 eggs, 1 teaspoon vanilla, ⅓ cup oil, and more.

Yes, Berry Good Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Berry Good Muffins

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