Berry Muffins Recipe




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Bread; Breads; Fruit; Muffin


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Berry Muffins Recipe


 



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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.


Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.



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Berry Muffins

 

Ingredients

2 cup biscuit mix
1 cup unflavored yogurt
1 non-nutritive sweetener to equal 1/, 4 cup + 2 t sugar
1 egg
1 cup berries, blue, black, etc
2 tsp grated lemon peel



 

Preparation

Preheat oven to 425 degrees F. Grease a 12 muffin (2 1/2") tin.
Combine mix and sweetener equivalent to 1/4 cup sugar in bowl; add
yogurt. Add egg; beat with fork until well combined. Fold berries
gently into batter with rubber spatula; place about 1/4 cup batter
into each muffin cup. Combine lemon peel and remaining sweetener and
mix well. Sprinkle over batter; bake until golden brown (20 to 25
minutes). Serve hot. Yields 12 muffins. PER SERVING: 1 muffin = 1
Bread,
1/2 Fat Calories: 104

 

 

Servings: 12