Berry Pleasing Muffins Recipe

Berry Pleasing Muffins Recipe photo by Taste of Home

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These are scrumptious with sausage and scrambled eggs for breakfast or with cottage cheese and a sliced apple for a light lunch. The handheld snacks also make a coffee break special and afternoon tea a real treat. -Julie Wood, Vancouver, Washington

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Berry Pleasing Muffins Recipe

Prep: 20 min. Bake: 20 min.

Yield: 12 Servings

20 20 40

Ingredients

1 cup fresh or frozen blueberries
1/2 cup chopped fresh or frozen cranberries
1 cup sugar, divided
1 package (8 ounces) cream cheese, softened
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
TOPPING:
1/4 cup finely chopped walnuts
1/4 cup flaked coconut
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon

Directions

In a large bowl, combine the blueberries, cranberries and 1/4 cup sugar; set aside. In a large bowl, beat cream cheese and remaining sugar until smooth. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, salt and nutmeg; add to the creamed mixture. Fold in the berry mixture.
Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over batter. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to a wire rack. Serve warm. Yield: 1 dozen.

Editor's Note: Muffins may be baked in miniature muffin cups for 10-12 minutes; recipe makes 4 dozen. If using frozen berries, do not thaw.

Nutritional Facts 1 serving (1 each) equals 225 calories, 10 g fat (5 g saturated fat), 56 mg cholesterol, 276 mg sodium, 31 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Berry Pleasing Muffins in Quick Cooking September/October 2002, p31

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas