Big Berry Light Muffins Recipe

Ingredients for Big Berry Light Muffins

• Canola Oil
• Low Fat Buttermilk
• Egg Beaters Egg Substitute
• All Purpose Flour
• Rolled Oats
• Splenda Brown Sugar Blend
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• Vanilla
• Ground Nutmeg
• Cinnamon
• Blackberry
• Raspberries

How to Make Big Berry Light Muffins

1. Preheat your oven to 400°F (200°C).
2. Line a 12-cup medium to large muffin tin with paper liners or grease the cups well.
3. In a large bowl, whisk together 1/2 cup vegetable oil, 1 cup buttermilk, and 2 large eggs until light and frothy.
4. In a separate bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1 teaspoon vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Gently fold in 2 cups of your favorite berries (fresh or frozen).
7. Fill each muffin cup ¾ full.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the muffins are golden brown.
9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.