Recipe by Carol Yarde
"Fresh fruit muffins, easily frozen or eaten any time of day. Try peaches, blueberries, strawberries, or my daughter's favorite--chocolate chips."
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1 3/4 cups
2 1/2 teaspoons
egg, lightly beaten
I make these muffins at least once a week (alternating between fresh blueberries and fresh raspberries). Before baking, I sprinkle them with sugar (raw or demamara works nicely). The only thing I found was that you should mix the wet ingredients separately, then add to the dry.
Tasted pretty good but very dry.
Delicious. Used chopped fresh peaches instead of blueberries and added an extra 1/4 cup peaches for moisture. My husband who doesn't like muffins said "good" and ate several.
These are the best muffins I've tried and will now be my standard muffin recipe. Excellent!
These are really good!! Fluffy and delicious! They puffed up nice and high. I added chocolate chips to mine. They were a HIT! The only thing I would change is the temp of the oven. 400 is WAY too high to bake these for 25 minutes. I only baked mine for 18 minutes and they were done...unfortunately the bottoms browned quite a bit and they were stuck to the paper. I made another batch, changed the temp to 350 and baked for about 25 minutes, give or take. They were PERFECT!! :)
Very Good!! Quick and easy blueberry muffins that everyone liked. I added some vanilla and topped with coarse sugar the second time I made them and really liked the enhancements.
I had to make a large amount for a breakfast group. I made all the varations. I think I liked choc chip and peach the best. I put extra sugar on top. They were more dry than I would like but they were good.
I used this recipe to make blueberry muffins and strawberry muffins, in both mini-muffin tins and regular tins. They were pretty good, but I was disappointed that my "bisquick" blueberry muffins were just as good. I also had problems with these muffins becoming a bit too brown on the outside when I didn't use muffin papers, and sticking to the papers when I did use them.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 54
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