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Permissions beyond the scope of this license may be available at http://godofscrumprecipes.tumblr.com/. Goddess of Scrumptiousness Recipes » MIXED BERRIES AND YOGURT MUFFINS These muffins...

MIXED BERRIES AND YOGURT MUFFINS
These  muffins are just perfect to put in brown bags and eaten any  time of the  day, specially at breakfast. Because these got everything-  yogurt, mixed  berries (blueberries, cranberries, strawberries,  raspberries and  blackberries… a very berry overload I must say!) and carbs IN THE FORM OF WICKED LOOKING MUFFINS! :D
Ingredients:
4 1/2 cups all-purpose flour
2 tablespoons baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup softened unsalted butter
4 eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
zest of 1 lemon
2 cups plain yogurt
1/2 cup strawberry or blackberry jam
4 cups *mixed berries (blueberries, cranberries, raspberries, blackberries, strawberries)
- *you can use frozen mixed berries, just thaw it and drain before incorporating it to the muffin batter.
Procedure:
1. Preheat oven to 375’F. Line muffin pans with paper liners for 24-28 medium muffins or 18-20 jumbo muffins.
2. Sift together, flour, baking powder and salt. Set aside.
3. Cream softened butter and sugar. Then add eggs one at a time.
4. Add the vanilla and almond extracts plus the zest of 1 lemon.
5. Mix in the strawberry or blackberry jam and plain yogurt.
6. Pour yogurt mixture over the flour mixture and briefly stir the muffin batter. And finally gently fold-in the mixed berries.
7. Using a large ice cream scooper, scoop muffin batter into prepared muffin pans.
8.  Bake muffins for 20-25 minutes, or until toothpick inserted in  center  of a muffin comes out clean, and until golden brown. For jumbo  muffins,  bake for 28-35 minutes. Let cool on wire racks.
Note: Muffins can be frozen. Just wrap by 2’s or 3’s in tin foil and place in ziploc bags. Store in the deep freeze for a month.
Makes 28 medium muffins

MIXED BERRIES AND YOGURT MUFFINS

These muffins are just perfect to put in brown bags and eaten any time of the day, specially at breakfast. Because these got everything- yogurt, mixed berries (blueberries, cranberries, strawberries, raspberries and blackberries… a very berry overload I must say!) and carbs IN THE FORM OF WICKED LOOKING MUFFINS! :D

Ingredients:

4 1/2 cups all-purpose flour

2 tablespoons baking powder

1/2 teaspoon salt

1 1/2 cups sugar

3/4 cup softened unsalted butter

4 eggs

1 teaspoon vanilla extract

1/2 teaspoon almond extract

zest of 1 lemon

2 cups plain yogurt

1/2 cup strawberry or blackberry jam

4 cups *mixed berries (blueberries, cranberries, raspberries, blackberries, strawberries)

- *you can use frozen mixed berries, just thaw it and drain before incorporating it to the muffin batter.

Procedure:

1. Preheat oven to 375’F. Line muffin pans with paper liners for 24-28 medium muffins or 18-20 jumbo muffins.

2. Sift together, flour, baking powder and salt. Set aside.

3. Cream softened butter and sugar. Then add eggs one at a time.

4. Add the vanilla and almond extracts plus the zest of 1 lemon.

5. Mix in the strawberry or blackberry jam and plain yogurt.

6. Pour yogurt mixture over the flour mixture and briefly stir the muffin batter. And finally gently fold-in the mixed berries.

7. Using a large ice cream scooper, scoop muffin batter into prepared muffin pans.

8. Bake muffins for 20-25 minutes, or until toothpick inserted in center of a muffin comes out clean, and until golden brown. For jumbo muffins, bake for 28-35 minutes. Let cool on wire racks.

Note: Muffins can be frozen. Just wrap by 2’s or 3’s in tin foil and place in ziploc bags. Store in the deep freeze for a month.

Makes 28 medium muffins