RED, WHITE, AND BLUEBERRY MUFFINS
(makes 12 standard-sized muffins)
Oven 375 degrees F
1/4 c. butter, softened
1 c. sugar
2 egg whites
1 cup sour cream (light is fine)
1 3/4 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup dried cranberries
3/4 cup blueberries, fresh or frozen
Prepare muffin tins with cooking/baking spray or line with cupcake liners
Cream 1/4 cup butter with 1 cup sugar until very thoroughly combined (about 3 minutes)
Add 1 tsp. lemon extract, then beat in 2 egg whites, one at a time
Add 1 cup (1/2 pt.) sour cream, mix well.
Mix 1 3/4 c. all-purpose flour with 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
Combine flour ingredients into butter/egg mixture until very well mixed. Gently fold in 1/2 cup dried cranberries and 3/4 cup blueberries (frozen is fine, just dust them with flour first to keep them from turning the batter blue).
|Blueberries and dried cranberries...|
Fill muffin cups 3/4 full (I use a standard ice cream scoop).
|RW& B batter!|
Bake for 20-22 minutes until tops are dry and muffins spring back. Cool on wire rack for 20 minutes. Remove from tins and cool completely.
|The finished product!|