#COOKING WITH CLORIS--CHRISTMAS MORNING MIXED BERRY MUFFINS

For an easy Christmas morning breakfast, bake these muffins ahead of time and store in an airtight container in the refrigerator. Zap them in the microwave to warm up right before serving.

Christmas Morning Mixed Berry Muffins

Yield: 12 muffins

 

Ingredients:

2 large eggs at room temperature

1 cup granulated sugar

1 cup plain yogurt or sour cream

1/2 cup canola oil

1 tsp. vanilla 

1/4 tsp. Kosher salt 

2 cups all-purpose flour

2 tsp. baking powder 

1-1/2 cups frozen mixed berries, defrosted

 

Pre-heat oven to 400 degrees F. Spray 12-count muffin tin with baking spray. 

 

In a large mixing bowl beat together the eggs and sugar at high speed until thick and light in color, approximately 5 min.

 

Using low speed, add in yogurt or sour cream, oil, and vanilla, mixing only until ingredients are combined.

 

In a small bowl, whisk together flour, baking powder and salt to combine. With mixer on low, add flour mixture into batter 1/3 at a time, mixing only until flour is incorporate. (Overmixing produces dense muffins.)

 

Cut any larger berries to the size of the blueberries or raspberries. Gently fold berries into the batter.

 

Divide batter evenly into the 12 muffin cups. Bake in the center of the oven until tops are golden and a toothpick inserted into the center comes out clean, approximately 20-22 minutes. Allow to cool on wire rack.