Pack these muffins with two types of berries and pop them in the oven in just 15 minutes - bake a delightful treat!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 400°. Line 12 medium muffin cups (2 1/2x1 1/4 inches) with paper baking cups or grease bottoms only with shortening. Mix brown sugar and cinnamon; set aside.
- Beat milk, applesauce, oil, vanilla and egg in large bowl with fork or wire whisk. Stir in flour, granulated sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Fold in raspberries and blueberries. Divide batter evenly among muffin cups. Sprinkle brown sugar mixture evenly over tops of muffins.
- Bake 20 to 25 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm if desired.
Nutrition Facts : Calories 155, Carbohydrate 30 g, Cholesterol 20 mg, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 240 mg
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