SummerBerryMuffins

Team Members
Daphne

Equipment required

 * Cutting board
 * measuring cups
 * tablespoons
 * egg beater (fork)
 * paper muffin liners / Viv
 * muffin tray / viv
 * cooking spray
 * bowls /Daphne
 * saucepan /viv
 * wire rack/ viv
 * sieve/viv
 * fat-free milk

Shopping List


Ingredients

 * 1/2 cup whole-wheat flour
 * 1/3 cup white flour
 * 1 tablespoon baking powder
 * Pinch salt
 * 3/4 cup mixed fresh berries, such as blueberries and raspberries
 * 2 tablespoons reduced-fat margarine spread
 * 1/4 cup light brown sugar
 * 1 egg, beaten
 * 1 cup fat-free milk

Read more: [|http://www.rd.com/food/recipes-cooking/summer-berry-muffins-recipe/#ixzz2UXb098nc]
 * 1) Preheat the oven to 375°F. Use paper muffin liners to line a 9-cup muffin tray or coat with cooking spray.
 * 2) Sift the flours, baking powder, and salt into a bowl. Gently fold in the mixed berries
 * 3) Melt the margarine gently in a small saucepan, then add the sugar, egg, and milk and mix until smooth. Make a well in the center of the dry ingredients and pour the liquid ingredients into the well. Gently fold the ingredients together, mixing just until combined. The batter will be lumpy.
 * 4) Spoon the batter into the muffin cups, filling each about two-thirds full. Bake until the muffins are golden brown, about 18 to 20 minutes.
 * 5) Transfer to a wire rack to cool slightly, then serve warm. The muffins can be kept in an airtight container for 1 to 2 days.

Read more: [|http://www.rd.com/food/recipes-cooking/summer-berry-muffins-recipe/#ixzz2UXfwwdhO]