Very Berry Muffins Recipe

Name: Very Berry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup whole-wheat pastry flour; 1 cup all-purpose flour; 1 Tbs. baking powder; 2 tsp. grated orange peel; 1/2 tsp. ground nutmeg or mace; 1/4 tsp. salt; ⅔ cup soymilk; 1/2 cup brown rice malt syrup or pure maple syrup; 1/4 cup vegetable oil; 1 tsp. vanilla extract; 1 cup fresh raspberries

Servings: persons

1 cup whole-wheat pastry flour
1 cup all-purpose flour
1 Tbs. baking powder
2 tsp. grated orange peel
1/2 tsp. ground nutmeg or mace
1/4 tsp. salt
⅔ cup soymilk
1/2 cup brown rice malt syrup or pure maple syrup
1/4 cup vegetable oil
1 tsp. vanilla extract
1 cup fresh raspberries

1
Preheat oven to 350F.
2
Fill 8 to 10 standard muffin cups with paper liners or coat with vegetable cooking spray.
3
In large bowl, stir together both flours, baking powder, orange peel, nutmeg and salt.
4
In medium bowl, whisk together soymilk, syrup, oil and vanilla until combined.
5
Add soymilk mixture to flour mixture and stir with wooden spoon just to moisten ingredients; do not overmix or muffins will be tough.
6
Gently fold in most of raspberries; reserve a few berries to sprinkle on top.
7
Spoon batter into prepared muffin cups, filling almost to rim.
8
Sprinkle with reserved berries.
9
Fill any empty muffin cups halfway with water (this creates steam for moister muffins and also helps prevent pan from warping).
10
Bake until muffin tops are just firm and golden brown, 20 to 25 minutes.
11
Let cool in cups 5 minutes, then transfer to wire rack to cool completely.

482

kcal

Calories

Fat

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 11 ingredients. The key ingredients include: 1 cup whole-wheat pastry flour, 1 cup all-purpose flour, 1 Tbs. baking powder, 2 tsp. grated orange peel, and more.

Yes, Very Berry 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.

Very Berry Muffins

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