The pot is on the stove and I have plenty of these muffins so come on over and visit a spell at Comfy Cook or My Sweet and Savory.
Three is Better Than One Muffins
1/2 cup margarine, melted (I used oil.)
1/2 cup Rice Dream or milk
1/2 cup Egg Beaters or 2 eggs
2 cups flour
1 1/4 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 cups combination of cranberries, blueberries and black berries
I used fresh blackberries and frozen blueberries and cranberries. Do not defrost until ready to use.
Preheat oven to 350 degrees.
Grease or line 12 large muffin pans. There will be some left over to make a mini cake or two additional muffins.
In bowl, stir together the margarine, rice milk and eggs.
In another bowl, sift together the flour, 1 1/4 cups of sugar, baking powder and salt.
Make a well in the flour mixture and pour in the wet mixture all at once.
Stir until blended. There will still be lumps. So not overmix.
Fold in the three kinds of berries.
Divide batter into prepared cups and sprinkle the remaining 4 teaspoons of sugar over the batter. Another option is making a streusel with ground or chopped nuts, brown sugar and cinnamon and a slight amount of oil to make the streusel moist, not wet.
Bake for about 35 minutes or until golden. Check at 25 minutes. The berries added moisture to the muffin and I think it needed more time than normal, for muffins.)