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White Chocolate Mixed Berry Muffin

whitechocberrymuffinThe aroma of smooth white chocolate mingling with fresh mixed berries is over the moon! This is a delight for all seasons and special occasions, including Valentine's and Mother's Day. You can easily dress up this baked muffin with a little bit of white chocolate or gluten-free (GF) icing. Adding icing and decorations will turn this muffin into a very special cupcake indeed!

For those who prefer a less sweet treat, this muffin as shown in our picture looks so delightful! It is undoubtedly beautiful and will stand out without additional decoration.

This treat is prepared with butter and egg. You can substitute butter with margarine or heart-healthy olive oil and egg with egg replacer or Chia seeds. Read our General Baking Tips for more information.

Use frozen or fresh cranberries, raspberries, and blueberries. Any combination of your favorite berries will make this a delicious treat!

What You Need:

  • 1 Marion's GF Cookie & Muffin Mix
  • 1 jumbo egg
  • 1 stick of room temperature unsalted butter
  • 1 ½ tablespoons of reduced sodium baking powder
  • 1 cup of unsweetened apple sauce
  • 2/3 cup of white chocolate chips (Chipits white chocolate chips were used in the analysis)
  • 1 cup of mixed fresh or unsweetened frozen berries(1/3 cup frozen cranberries, 1/3 cup frozen raspberries and 1/3 cup frozen wild blueberries were used in the analysis)
  • Optional: a pinch or 2 of cinnamon or 2-3 tablespoons of your favorite sweetener

Directions:

  • Preheat oven to 350 degrees F.
  • Cut butter in small pieces.
  • Line baking pan with paper cups or spray with GF baking spray.
  • Measure 1 cup of mixed berries. If fresh wash and let dry for a few minutes. If using frozen berries, place them into your freezer after measuring. Dough will discolor slightly unless you fold in the frozen berries shortly before baking.
  • Place Marion's Smart Delight mixes in a bowl; add baking powder and mix with whisk.
  • Add egg and butter.
  • Mix for (with electric mixer) 10 seconds at low speed and 1-2 minutes at high speed.
  • Add apple sauce, mix well.
  • If you like your baked goods sweeter, add you optional favorite sweetener at this time.
  • Fold in white chocolate chips.
  • Fold in mixed berries.
  • Using a spoon or medium size ice cream scoop, fill baking cups.
  • Bake for approximately 20-25 minutes for large muffins. For mini muffins, test with a toothpick after 14 minutes.

Nutritional information (1 of 12 large muffins): Calories 198, Carbohydrate 27 grams, Sugar 10 grams, Protein 2 grams, Fat 10 grams, Fiber 2 grams, Sodium 53 milligrams. Diabetes exchanges: 2 Carbohydrates, 1 1/2 Fats.

If you make 24 mini-muffins, each muffin will be less than 100 calories! What a wonderful delicious, delightful, eye-appealing snack for a 3 o'clock coffee break! You will also be able to share with 23 of your closest friends or freeze them and snack at your convenience!

 

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