Cherry-Berry Burst Muffins

Cherry-Berry Burst Muffins

Cherry-Berry Burst Muffins

Total time :
40 mins
Prep Time :
10 mins
Cook Time :
30 mins

Ingredients

•   50mL (¼ cup) coarse or demerara sugar
•   50mL (¼ cup) sliced almonds
•   125mL (½ cup) butter, softened
•   175mL (¾ cup) sugar
•   2 eggs
•   5ml (1 tsp) vanilla
•   1mL (¼ tsp) salt
•   175mL (¾ cup) milk
•   250mL (1 cup) All Purpose Flour
•   250mL (1 cup) All Purpose Whole Wheat Flour
•   10mL (2 tsp) baking powder
•   15mL (1 tbsp) lemon zest
•   375mL (1 ½ cups) Europe’s Best® Fruit Essentials TM/MC Berry Cherry Medley, frozen

Preparation

1.  Preheat oven to 375°F (190°C). 

2.  Line 12 muffin pans with paperliners. 

3.  Combine coarse sugar and almonds in small bowl and reserve. 

4.  Beat butter and ¾ cup (175mL) sugar in bowl of electric mixer until fluffy, about 1 minute. 

5.  Beat in eggs, vanilla and salt. 

6.  Add milk and mix well. 

7.  Stir in flours, baking powder and lemon zest. 

8.  Gently fold in frozen fruit. 

9.  Spoon into prepared pans and sprinkle with almond mixture. 

10.  Bake in preheated oven 30-35 minutes, or until golden and tops are firm.