Fruit Explosion Muffins
HB-17992 · Hand-built original · American
Sour cream batter folded with four cups of berries hides a spoonful of jam at the center of each muffin. The batch fills three pans for a crowd-sized bake.
AmericanBreakfast, Dessert40 minServes 36197 kcalVegetarianDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: yogurt
Pairs well with: coleslaw, cornbread, potato salad, baked beans
Servings:36quantities adjust to match
Ingredients
- 2 cups light sour cream, (or fat-free Greek yogurt)
- 1 cup canola oil
- 4 large eggs
- 1 teaspoon vanilla
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 2 cups whole wheat flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 4 cups berries of choice, (fresh or frozen)
- ¾ cup jam or jelly
Method
- Heat the oven to 350°F for the berry muffins and line three muffin pans with paper liners.
- Whisk the sour cream, canola oil, eggs and vanilla in a large bowl, then whisk the granulated sugar in until fully combined.
- Add the all-purpose flour, whole wheat flour, baking powder, baking soda and salt to the same bowl and stir until a batter forms.
- Fold the berries carefully through the batter so they stay as whole as possible.
- Spoon a tablespoon of batter into each liner and spread it across the base, drop a teaspoon of jam onto that layer, and cover the jam with another heaping tablespoon of batter.
- Bake the filled muffins 23 to 25 minutes until light golden brown and a central toothpick emerges clean, then cool them to room temperature.
Prep: 15 min · Cook: 25 min · Total: 40 min
Nutrition (per serving, where published)
197 kcalCalories
7.6 gProtein
25.2 gCarbs
7.4 gFat
3.6 gSaturates
0.4 gFibre
2.5 gSugars
123 mgSodium
42 mgCholesterol
128 mgPotassium
37 mgCalcium
1 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data