Summer Berry Muffins- try them while the berries are cheap!

Here's a good learning/cooking experience I need to share with you. These look pretty.... but because I sort of didn't follow the recipe and added tons of berries- including strawberries- on top to make them look pretty. They turned out too moist... so here you go, learn from my mistake. But they are pretty though!

Here are the ingredients: I added cinnamon and vanilla and strawberries instead of raspberries and used more of the blueberries. I later found out from another little baker that it's really hard to bake with strawberries as they add to much moisture- so you could use cranberries or pear or apples instead.

Summer Berry Muffins (adapted from http://www.besthealthmag.ca/eat-well/recipes/summer-berry-muffins)

Ingredients:

1/2 cup (125 mL) whole-wheat flour

1/3 cup (75 mL) all-purpose flour

1 tablespoon (15 mL) baking powder

Pinch of salt

3/4 cup (175 mL) mixed fresh berries, such as blueberries and raspberries (do not use strawberries)

2 tablespoons (25 mL) light  or regular margarine - I used butter

1/4 cup (50 mL) light brown sugar

1 egg, beaten

1 cup (250 mL) skim milk

So I doubled the recipe and added too many berries on top. But they look so nice, right?

Here are the directions:

1.Preheat the oven to 400ºF (200ºC). Use paper muffin cups to line 9 (I made these into 12) cups of a muffin pan or coat with cooking spray.

2.Sift the flours, salt and baking powder into a large 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. Pour this over the flour mixture and gently fold together just enough to combine the ingredients. The mixture should remain quite lumpy.

4.Spoon the mixture into the paper muffin cups, filling each about two-thirds full. Bake for 18–20 minutes or until the muffins are risen and golden-brown.

5.Transfer to a wire rack to cool slightly, then serve warm or allow to cool completely before serving. The summer berry muffins can be kept in an airtight container for 1–2 days.

Here's the nutritional information:

Each serving (one muffin) provides calories 98, calories from fat 18, fat 2 g, carbohydrate 18 g, fibre 1 g, sugars 8 g, protein 3 g