M is for May and M is for Muffins

Actually, in our home, muffins are a 12 month food.  There is something about muffins that always appeal.  Perhaps, they are easy to make.  While this is true, my guess is that we love muffins because of the great variety we can have.  May feels good for fruit as the Spring warmth comes along.  The birds chirp, the leaves come out on the trees, flowers begin to peek up from the ground and muffins are baked.  This month will be Muffin May for me.  If you have any good muffin recipe, please link them here.
Our first muffin is a Merry Berry Muffin with three types of berries residing in the warm casing.  You can choose your favorites for this recipe.  Instead of berries, try cherries or peaches.  What about some nuts or chips?  It is such fun to design muffins.
Tri-Berry Muffins (adapted from Paula Deen’s Blackberry Muffins)
1/2 cup Canola oil
1/2 cup Rice Dream
1/2 cup Egg Beaters
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.

1.Preheat oven to 350 degrees.
2.Grease or line 18 large muffin pans. (I made 12 plus a mini cake)
3.In bowl, stir together the oil, rice milk and eggs.
4.In another bowl, sift together the flour, 1 1/4 cups of sugar, baking powder and salt.
5.Make a well in the flour mixture and pour in the wet mixture all at once.
6.Stir until blended. There will still be lumps. Do not overmix.
7.Fold in the three kinds of berries.
8.Divide batter into prepared cups and sprinkle the remaining 4 teaspoons of sugar over the batter.
9.Bake for about 25 minutes or until golden. (I baked about ten minutes longer because it was still wet. I think the berries caused the extra moisture.)


Yum! I’m a sucker for a muffin, every time. You’ve inspired me to look for my super-low-fat glazed banana muffin recipe. I can only imagine where it went, but I’ll find it!