Double Berry Muffins

Ahhh muffins…I had some strawberries and raspberries that were going to go bad soon. So how did I use them up? Muffins for breakfast! This way I could bring it to work and snack on something other than chips!

With LOVE from Texas,
The Pint-Sized Mayo

Double Berry Muffins

Yields 48 mini muffins, 24 standard muffins, or 12 jumbo muffins

Ingredients:

• 3 cups all-purpose flour
• 2 cups white granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 4 large eggs, lightly beaten
• 1 cup vegetable oil
• 1 teaspoon vanilla
• 1 tablespoon orange zest
• 1 cup strawberries, diced
• 1 cup raspberries, halved

Directions:

Preheat oven to 350ºF, and your muffin pans with nonstick cooking spray.

In a large bowl, whisk together flour, sugar, baking soda, salt, cinnamon, and nutmeg.

Next, add in the wet ingredients:  eggs, oil, vanilla, and orange zest. Dump in the berries and stir until combined throughout.

Place the batter in the prepared muffin pans. (I might have gotten a little to ambitious and over filled my muffin wells. 🙂) Place in the oven and bake. Mini muffin pans should take about 15-20 minutes. Standard muffin pans should take about 30-35 minutes. Jumbo muffins should take 45-50 minutes.

Once time has elapsed, remove the pans from the oven. Allow them to cool for 10-15 minutes before removing from pan.

Serve for breakfast, dessert, or as a snack!

Enjoy!!

“You don’t get tired of muffins, but you don’t find inspiration in them.” – George Bernard Shaw