Red, White and Blue Muffins Recipe

Red, White and Blue Muffins Recipe photo by Taste of Home

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"Since my two children are grown, this is the perfect size recipe for just my husband and me," writes Ronna Farley of Rockville, Maryland. "They are easy to prepare, pretty and delicious!"

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Red, White and Blue Muffins Recipe

Prep: 15 min. Bake: 25 min.

Yield: 6 Servings

15 25 40

Ingredients

3/4 cup all-purpose flour
1/3 cup sugar
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1 egg
1/4 cup canola oil
2 tablespoons 2% milk
1/3 cup chopped fresh strawberries
1/4 cup fresh or frozen blueberries
3 tablespoons white baking chips

Directions

In a small bowl, combine the flour, sugar, baking soda and cinnamon. In another bowl, whisk the egg, oil and milk. Stir into dry ingredients just until moistened. Fold in the strawberries, blueberries and vanilla chips.
Fill paper-lined muffin cups three-fourths full. Bake at 375° for 22-26 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 6 muffins.

Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutritional Facts 1 muffin equals 232 calories, 12 g fat (2 g saturated fat), 36 mg cholesterol, 72 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Red, White and Blue Muffins in Cooking for 2 Summer 2009, p8