Red, White & Blue Muffins

By: June Owens

Ah, finally the cold is behind us and sunny skies have taken over here in Ohio. As summer time sets in, thoughts often to turn cookouts, family, and friends. For my family, these things also include parades for the 4th of July and lots of red, white, and blue. Those colors will be evident in our clothing choices and the foods we eat to celebrate Independence Day. One of our on the go breakfast faves are these red, white, and blue muffins that have white chocolate to sweeten the day and fresh berries to keep it a little healthier. But let me warn you… they aren’t just for breakfast. Last year my granddaughter enjoyed one heated up with a scoop of vanilla bean ice cream for a post dinner treat. Yum-ola!! Now that is on my 2018 summer bucket list. ?

What You’ll Need:
• ¾ c milk
• 1 large egg
• ¼ c vegetable oil
• ½ c sugar (Splenda works well, too)
• 2 tsp baking powder
• ½ tsp salt
• 2 c all-purpose flour
• ½ c raspberries
• ½ c white chocolate chips
• ½ c blueberries

Directions:
• Preheat oven to 400 degrees
• Spray a muffin tin with nonstick cooking spray
• Add the milk, egg, and oil to a large bowl and whisk together.
• Mix the sugar, baking powder, salt, and flour in a separate bowl.
• Add the dry ingredients to the milk mixture and stir together just until moistened (it will be lumpy).
• Gently fold both kinds of berries and the white chocolate chips into the batter.
• Pour batter into muffin tins, evenly distributing the mixture.
• Bake for 20-25 minutes, until golden brown and a knife inserted comes out clean.
• Let cool for 5 minutes in pan and then remove the muffins, placing them on a cooling rack.
• Sprinkle with powdered sugar (if desired) and ENJOY!!

So, what are you waiting for? Every day is worth celebrating and with farmer’s markets being open, fresh berries are easy to find. Try them today and kickstart your summer menu planning.