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12 servings, 1 muffin (93 g) each
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The extra-large muffin pan liners are needed to hold all the batter in the muffin pan cups. If you don't have extra-large or giant liners, spoon batter into 16 paper-lined muffin cups instead. Bake 23 to 25 min. or until toothpick inserted in centres comes out clean.
Mix 1 Tbsp. lemon juice or Heinz Distilled White Vinegar and enough milk to equal 1 cup. Let stand 5 min.
Use a combination of your favourite berries, such as blueberries, raspberries and/or blackberries.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I made this recipe with one layer of oat/flour mixture, topped it with cream cheese mixture, followed by frozen blueberries on top! Both ways taste great!
I've made these muffins twice. The first time, I used frozen blueberries. When I stirred them in, the batter turned purple and when baked the muffin came out green and moldy looking. No one would eat them except my husband. He said they were delicious! The second time, I used fresh blueberries, but didn't mix them into the batter. I dropped the berries into the batter once it was spooned into the paper liners. This time, the muffins turned out perfectly. Hubby was still the only one who loved them! I also baked them about 5 minutes longer.