STREAMING NOW: Taste in Translation

Berry Citrus Mini Muffins

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“These muffins are healthy and delicious by themselves, but they are also excellent served with a little bit of low fat cream cheese! If you are using this recipe for a light desert, I would recommend creating a glaze for the top of the muffin. Mix together confectioners sugar along with some lemon or orange juice and drizzle on the muffins are they have baked and cooled, enjoy! I came up with this recipe when preparing lemon blueberry muffins. I have strawberries that needed to be used or else they would of gone bad so I decided to throw them in along with a few other ingredients. To lighten these muffins up I used egg substitute and less butter than are found in most muffins. Also I added wheat bran to give that extra fiber.”
READY IN:
30mins
SERVES:
12
YIELD:
24 mini- muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 325°F.
  2. Prepare a mini muffin tray by either placing lining in the cups or greasing.
  3. Combine the first 4 ingredients together and set aside.
  4. Cream together butter and sugar, then gradually incorporate egg substitute.
  5. Add lemon zest and orange juice to the sugar mixture.
  6. Gradually incorporate dry mixture into wet.
  7. Fold in blueberries and strawberries. I cut the blueberries in half and the strawberries in 4 to 6 pieces depending on their size. If you are using frozen fruits, make sure that the fruit are defrosted and drained of their excess liquid to prevent from watering down the muffins.
  8. Bake for 15 to 20 minutes, until lightly colored on the top.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: