School Papers

Fruit muffin dough with a selection of forest

Fruit Of The Forest Muffin

If you are trying to stay off the
eggs these days, there is nothing better or easier for breakfast than a quick
muffin. And this recipe combines the best parts of it: the soft airy texture of
the muffin dough with a selection of forest fruits that will make you feel like
you’re having a mountain picnic. What better way to start a morning?!

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  45 mins (10 mins hands-on)




3/4 cup brown rice flour1/2 cup potato starch1/2 cup  oat flour (about 1/2 cup)1/3 cup granulated sugar1/4 cup packed brown sugar1 1/2 teaspoons baking powder1 teaspoon xanthan gum1/2 teaspoon salt1/2 cup 1% low-fat milk1/4 cup butter, melted2 large eggs1 1/2 cups mixed fresh berries
(such as blueberries, raspberries, and
blackberries)cooking spray1 tablespoon granulated sugar



Preheat oven to 350° F.

Combine brown rice
flour, potato starch, oat flour, granulated sugar, and the next 4
ingredients (through salt) in a medium bowl; stir with a whisk (or use your
Flour Formula). Make a well in the center of the mixture.

Combine the milk,
butter, and eggs; stir with a whisk. Add to the flour mixture, stirring just
until moist. Fold in berries.

Place 12 paper muffin
cup liners into muffin cups; coat the liners with cooking spray.

Spoon the batter into
prepared cups, and sprinkle with granulated sugar.

Bake at 350° F for 25 minutes or until lightly
browned and the muffins spring back when lightly touched.

Cool 10 minutes in
pan on a wire rack; remove from the pan.



muffins get better as they sit, so don’t be afraid to make more and leave some
for an afternoon snack!


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