Ripplecove's Light Berry Muffins
photo by _Pixie_
- Ready In:
- 40mins
- Ingredients:
- 8
- Yields:
-
12 small muffins
ingredients
- 1 egg, beaten
- 236.59 ml sugar
- 59.14 ml oil (or Crisco)
- 236.59 ml sour cream (regular or light)
- 354.88 ml flour
- 4.92 ml baking powder
- 4.92 ml baking soda
- 295.73 ml berries (fresh or frozen I usually buy a bag of frozen mixed berries raspberries, strawberries, blueberries a)
directions
- Beat sugar and egg.
- Add oil and sour cream and mix.
- Add flour, soda and baking powder and mix.
- Cut strawberries& blackberries (if any) into pieces the size of a raspberry.
- Carefully add berries and mix by hand.
- Pour mix into a small 12-muffin mold.
- Bake at 375F until top is golden brown (approximately 30 minutes).
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Reviews
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They came out very moist, but delicate tasting. My husband ate five the first day between the late afternoon and evening. They get a bit sticky the next day if you seal them up. Next time I'll try just leaving them out. We used light sour cream and oil, and they popped right out of the sprayed nonstick muffin tin. We did substitute in a couple of tablespoons of cream cheese for some of the sour cream. We got a flattish but very nice muffin tops.
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I grew up in Quebec, and as a teenager, I worked at a camp around the next cove. On our days off, we would go to Ripplecove Inn for the night life. When I hear a song from the 60's and 70's, it brings me back to this wonderful place and the carefree fun we had!!! I made this muffins with a little bit of changes. I added 1/4 cup of whole wheat flour and baked them in muffin top pans. The muffin is too delicate for it to rise high and get its signature "muffin top" but the recipe turned out really well. Thank you, thank you, thank you Nana for the recipe and the wonderful memories!!!!
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Great tasting muffin! Everyone here loved them. Very easy to make too. I used close to two cups of sliced fresh strawberries, since I like muffins with lots of fruit in them. I ended up reducing the oven temperature to 350F after about 15 minutes because I was afraid they would burn, they took about 25 minutes. Thanks for sharing this recipe, Super Nana.
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Tweaks
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They came out very moist, but delicate tasting. My husband ate five the first day between the late afternoon and evening. They get a bit sticky the next day if you seal them up. Next time I'll try just leaving them out. We used light sour cream and oil, and they popped right out of the sprayed nonstick muffin tin. We did substitute in a couple of tablespoons of cream cheese for some of the sour cream. We got a flattish but very nice muffin tops.
RECIPE SUBMITTED BY
Super Nana
Canada