Recipe for berry muffins.


1) 1/2 cup all-purpose flour
2) 4 tablespoons unsalted butter, softened
3) 1/2 cup light brown sugar
4) 1 cup milk
5) 2 large eggs
6) (1) 3/4 cups all-purpose flour
7) 3/4 cup fresh blueberries, raspberries or diced strawberries
8) 2/3 cup granulated sugar
9) 2 teaspoons baking powder
10) 1/2 teaspoon fine salt

For Garnishing 
1/2 teaspoon pure vanilla extract
1 stick (4 ounces) unsalted butter, melted


Line a 12-cup muffin tin with foil muffin cup liners.
 Put the berries with 2 tablespoons of the flour in a small bowl by the remaining flour, granulated sugar, baking powder and salt in a large bowl. 

Beat the eggs in a medium bowl until frothy, and then whisk in the milk, melted butter and vanilla. 

Make a well in the dryingredients and pour the wet ingredients into the well. Stir the batter with a rubber spatula until just combined.

Combine the flour and brown sugar in a medium bowl. Either using a
Spoon or your fingers, mix in the butter well to form large and medium crumbs.
 Scoop the mixture into the muffin cups, filling just above three-quarters
full. Divide the blueberries among the cups. Divide the topping among the muffins, pressing lightly.

 Freeze until set, about 3 hours. The muffins can be removed to zippered freezer bags at this point and stored for up to 2 months.
When ready to bake, preheat the oven to 325 degrees °F. Place the muffins in a muffin tin or directly on a baking sheet and bake until they are lightly golden and a tester inserted in the center comes out clean, 35 to 40 minutes.

 These muffins can also be baked immediately. Preheat the oven to
350 degrees F, and bake until lightly golden and a tester inserted in the center comes out clean, 20 to 25 minutes.

Enjoy it your homemade muffins(cup cakes) are ready.
               Additional information
Per 100gm of muffins(cupcake) contains
Protein:- 4.6gm
Carbohydrate:-  55gm 
Calories:- 465cl
Fiber:- 1.6gm 
Sugar:- 38
(if you have diabetes issue don't add sugar in it.)

Post a Comment