Jumbo Blackberry & Cranberry Muffin
RECIPE NOTE: The muffins pictured are king size, but the recipe tailors to a more standard jumbo size pan. To make king size, simply purchase this pan and double the recipe listed.
Yields 8 jumbo size muffins (or 3 king size muffins). Adapted from Taste of Home.
Prep time: 10 – 15 minutes
Cook time: 23 – 25 minutes
Total time: 40 minutes
Ingredients:
- 1/4 cup unsalted butter, softened
- 1/4 cup unsweetened applesauce
- 1/2 cup brown sugar
- 1/4 cup honey
- 2 large eggs, room temperature
- 1/2 cup 1% or skim milk
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 1/2 cup whole wheat flour
- 2 teaspoons baking powder
- 1 1/4 cups fresh blackberries
- 3/4 cup chopped fresh cranberries*
*Sub in dried for a less tart muffin or alternate with your other favorite fruits. You can also omit and add in a full 2 cups blackberries.
Directions:
- Preheat oven to 400 degrees F. Line a standard jumbo size muffin pan with jumbo muffin liners (I love these reusable silicone ones) and set aside. If making king size, spray your king size muffin pan with nonstick cooking spray and set aside.
- In a mixing bowl, beat the butter, applesauce, brown sugar, honey and eggs, one at a time, until fully combined. Whisk in the milk and vanilla.
- In another bowl, whisk the flours and baking powder together. Add the flour to the batter 1 cup at a time, stirring well after each addition. Stir until just moistened.
- Add the blackberries and gently fold in, careful not to squish or make them bleed. Then fold in the cranberries.
- Pour the batter into the muffin liners (or directly into the muffin pan for king size), filling about 3/4 the way full.
- Bake for about 23 – 25 minutes, or until golden brown and a toothpick inserted in the middle comes out clean.
Nutritional information per JUMBO muffin (or 1/2 King size):
Calories: 288
Fat: 7.5 grams
Carbohydrates: 52 grams
Fiber: 2.5 grams
Protein: 6.5 grams
Weight Watchers Points: 8