Very Berry Oat Muffins

Why stop at just one type of berry in your muffin? This wholesome morning staple gets a double dose of berry flavor and natural sweetness from frozen mixed berries and Berry Juicy Juice® 100% juice.

1 1/4 cups all-purpose flour
1 cup rolled oats (not quick oats)
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups frozen mixed berries, unthawed, any large strawberries halved or quartered
1 cup Berry Juicy Juice® 100% juice
1/4 cup vegetable oil
2 large eggs

Preheat oven to 500°F. Grease a standard-size muffin tin.

Whisk together flour, oats, sugar, salt, baking powder and baking soda in a large mixing bowl. Add frozen berries, and toss with dry ingredients until well-coated (this helps prevent the berries sinking to the bottom of the tin as they bake).

Beat together Berry Juicy Juice® 100% juice, oil and eggs in a small mixing bowl until frothy.

Pour wet ingredients into dry, and use a whisk to mix just until combined, being careful not to smash the berries. Some lumps in the batter are okay.

Fill cups of muffin tin 3/4 full, and place in oven. Immediately reduce oven temperature to 400°F. Bake 15 to 20 minutes, or until a toothpick inserted into center of muffin comes out clean (berry juice is fine, but there should be no raw batter clinging to the toothpick).

Cool in pan for 10 minutes, then transfer to cooling racks to finish cooling.

Makes 12 muffins

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