
How To Make Fruit Explosion Muffins
Enjoy a fruit-filled breakfast with this muffins recipe. It’s filled with a load of berries and some rich jam to make a berry-packed morning treat.
Serves:
Ingredients
- 2cupslight sour cream,(or 0% Greek yogurt)
- 1cupcanola oil
- 4largeeggs
- 1tspvanilla
- 2cupssugar
- 2cupsall purpose flour
- 2cupswhole wheat flour
- 1½tspbaking powder
- 1tspbaking soda
- ½tspsalt
- 4cupsberries of choice,fresh or frozen
- ¾cupjam,or jelly
Instructions
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Preheat oven to 350 degrees F and line muffin pans with paper liners (or grease well).
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In a large bowl, whisk together sour cream, oil, eggs and vanilla. Add in sugar until combined completely.
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Add flours, baking powder, baking soda, and salt and stir until combined. Carefully stir in berries.
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Spoon 1 tablespoon of batter into the bottom of each liner, spreading it out to cover the bottom completely. Top with 1 teaspoon of jam and cover with remaining batter (about one heaping tablespoon per muffin cup), covering the jam with the batter.
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Bake for 23 to 25 minutes, until light golden brown, toothpick comes out clean and batter around berries appears cooked. Cool to room temperature and serve.
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Muffins can be stored at room temperature for 2 to 3 days or frozen for 3 to 4 months.
Nutrition
- Calories:Â 198.14kcal
- Fat:Â 8.23g
- Saturated Fat:Â 1.51g
- Trans Fat:Â 0.03g
- Monounsaturated Fat:Â 4.47g
- Polyunsaturated Fat:Â 1.99g
- Carbohydrates:Â 29.19g
- Fiber:Â 1.37g
- Sugar:Â 16.07g
- Protein:Â 2.89g
- Cholesterol:Â 25.14mg
- Sodium:Â 103.57mg
- Calcium:Â 41.01mg
- Potassium:Â 84.59mg
- Iron:Â 0.77mg
- Vitamin A: 20.88µg
- Vitamin C:Â 2.30mg
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