You don’t have to travel anywhere anymore to get the flavor of a great muffin. My girls used to always ask me for money to go and get a muffin, now I just point them in the direction of the freezer. These are one of those that can be frozen and thawed out individually without losing their flavor. They are perfect for a quick snack or even nice to toss in school lunches. They’re easy to make and easy on the pocketbook. I like that! Check out what they are saying about this recipe over at The Recipe Rebel:
“I’ve never seen muffins quite like these before and I’m really intrigued! These are on the must-try list!”
If you love muffins, or even if you don’t, you are going to want to try these at some point.
2 cups Daisy light sour cream (or 0% Greek yogurt)
1 cup canola oil
1 teaspoon vanilla
2 cups Domino granulated sugar
2 cups Gold Medal all purpose flour
2 cups whole wheat flour (or use all-purpose)
1½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
4 cups mixed berries of choice, fresh or frozen*
¾ cup jam or jelly (nothing too runny!)
Preheat oven to 350 degrees F and line 3 muffin pans with paper liners (or grease well).
In a large bowl, combine sour cream, oil, eggs and vanilla with a whisk. Stir in sugar until combined completely.
Add flours, baking powder, baking soda, and salt and stir just until combined. Fold in berries.
Spoon 1 tablespoon of batter into the bottom of each liner, spreading it 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 as best as you can.
Bake for 23-25 minutes, until golden brown, toothpick comes out clean and batter around berries appears set. Cool to room temperature and serve.
May be stored at room temperature for 2-3 days or frozen for 3-4 months.
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Quick Tip: Switch around the fruits and jellies until you find your perfect combination.
Thanks again to The Recipe Rebel for this scrumptious recipe.