Merry Berry Muffins – My Girl Paula

This week, My Girl Paula, is baking Paula Deen’s Blackberry Muffins.  I must admit, my reaction was, “another muffin” but no, this is not another muffin.  It is a really good muffin. 

I do like the fact that I made it a multi berry muffin because I did not have enough blackberries.  Does anyone know how much blackberries cost?  I ended up with a tiny package.  To get around the logistics, I added frozen blueberries and frozen cranberries and the combination really worked.

Merry Berry Muffins 

Ingredients

1/2 cup margarine, melted
1/2 cup Rice Dream                                                                                                                                                                                                                                                                                         1/2 cup Egg Beaters                                                                                                                                                                                                                                                                                             2 cups gluten free flour mixture                                                                                                                                                                                                                                                                      1 teaspoon  guar  gum                                                                                                                                                                                                                                                                                          1 1/4 cups sugar
2 teaspoons baking powder                                                                                                                                                                                                                                                                           1/2 teaspoon salt                                                                                                                                                                                                                                                                                                    2 cups combination of cranberries, blueberries and black berries

I used fresh blackberries and frozen blueberries and cranberries. Do not defrost until ready to use.

1. Preheat oven to 350 degrees.
2. Grease or line 18 large muffin pans. (I made 12 plus a mini cake)
3. In bowl, stir together the margarine, rice milk and eggs.
4. In another bowl, sift together the flour, 1 1/4 cups of sugar, guar gum, baking powder and salt.
5. Make a well in the flour mixture and pour in the wet mixture all at once.
6. Stir until blended. There will still be lumps. So not overmix.
7. Fold in the three kinds of berries.

8.  Divide batter into prepared cups and sprinkle the remaining 4 teaspoons of sugar over the batter.

9.  Bake for about 25 minutes or until golden. (I baked about ten minutes longer because it was still wet. I think the berries caused the extra moisture