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.

Ingredients

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

Step One

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

Step Two

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).

Step Three

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

Step Four

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.

Step Five

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).

Step Six

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

Step Seven

Makes 12 muffins

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