LAZIO - Mixed Berry Muffins
SKU:
Berry Muffins (Makes 12)
Total Time: 30 minutes
Prehat: 400˚F
Ingredients:
- ½ cup Santangelo Sunflower Blended Oil
- 2 large eggs (room temperature)
- 1 cup granulated sugar
- 1 cup plain Greek yogurt
- 1 tsp vanilla extract
- ¼ tsp sea salt
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ cup raspberries (halved)
- ½ cup blueberries (halved)
Directions:
- Preheat oven to 400˚F. Line a 12-cup muffin tin with paper liners.
- In a large bowl, beat the eggs and sugar together until thick and pale. Add the yogurt, oil, and vanilla extract. Mix until smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.
- Gently fold in the chopped raspberries and blueberries with a spatula.
- Divide the batter evenly among the muffin cups. Bake in the center of the oven for 20–22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
- Transfer muffins to a wire rack to cool. Serve warm or at room temperature.
BUON APPETITO!
