Berry Shortcake Muffins

Vegetarian
Gluten Free
Berry Shortcake Muffins
30 min.
12
128kcal

Suggestions


Indulge in the delightful taste of our Berry Shortcake Muffins, a perfect treat for any morning meal or brunch gathering! These scrumptious muffins are not only vegetarian but also gluten-free, making them a fantastic option for those with dietary restrictions. With a preparation time of just 30 minutes, you can whip up a batch of these delicious muffins in no time, ensuring that your mornings are filled with flavor and joy.

Imagine biting into a warm muffin, bursting with the sweetness of fresh blueberries and strawberries, complemented by a light and fluffy texture. Each muffin is a delightful combination of rich flavors, enhanced by a sprinkle of powdered sugar that adds a touch of elegance. With only 128 calories per serving, you can enjoy these treats guilt-free, whether you're savoring them with your morning coffee or sharing them at a brunch with friends.

Perfectly baked to golden perfection, these Berry Shortcake Muffins are not just a feast for the taste buds but also a visual delight. The vibrant colors of the berries make them an eye-catching addition to any table. So, gather your ingredients and get ready to impress your family and friends with this easy-to-make, deliciously satisfying recipe that will surely become a favorite in your household!

Ingredients

  • 0.8 cup blueberries fresh
  • tablespoons butter melted
  •  eggs 
  • 12 servings powdered sugar 
  • 0.8 cup strawberries fresh diced
  • 0.3 cup sugar 
  • 0.7 cup whipping cream 
  • cups frangelico 
  • cups frangelico 

Equipment

  • bowl
  • frying pan
  • oven
  • wire rack
  • toothpicks
  • muffin liners

Directions

  1. Heat oven to 400F.
  2. Place paper baking cup in each muffin cup; spray inside of paper cups with cooking spray.
  3. In large bowl, stir all ingredients except berries just until moistened. Fold in berries. Spoon batter evenly into muffin cups.
  4. Bake 15 to 16 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Just before serving, sprinkle muffins with powdered sugar.
  5. Serve warm.

Nutrition Facts

Calories128kcal
Protein3%
Fat48.5%
Carbs48.5%

Properties

Glycemic Index
16.67
Glycemic Load
4.53
Inflammation Score
-2
Nutrition Score
1.8569565363552%

Flavonoids

Cyanidin
0.93mg
Petunidin
2.93mg
Delphinidin
3.31mg
Malvidin
6.25mg
Pelargonidin
2.24mg
Peonidin
1.88mg
Catechin
0.77mg
Epigallocatechin
0.13mg
Epicatechin
0.1mg
Epicatechin 3-gallate
0.01mg
Epigallocatechin 3-gallate
0.01mg
Naringenin
0.02mg
Luteolin
0.02mg
Kaempferol
0.2mg
Myricetin
0.12mg
Quercetin
0.81mg
Gallocatechin
0.01mg

Nutrients percent of daily need

Calories:127.59kcal
6.38%
Fat:7.09g
10.91%
Saturated Fat:4.36g
27.24%
Carbohydrates:15.95g
5.32%
Net Carbohydrates:15.55g
5.65%
Sugar:15.13g
16.81%
Cholesterol:33.6mg
11.2%
Sodium:24.18mg
1.05%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.99g
1.97%
Vitamin C:6.27mg
7.6%
Vitamin A:278.55IU
5.57%
Manganese:0.07mg
3.38%
Vitamin B2:0.05mg
2.99%
Vitamin K:2.58µg
2.46%
Selenium:1.67µg
2.39%
Vitamin E:0.29mg
1.95%
Vitamin D:0.28µg
1.9%
Phosphorus:18.76mg
1.88%
Fiber:0.4g
1.61%
Calcium:13.47mg
1.35%
Folate:5.04µg
1.26%
Vitamin B5:0.12mg
1.15%
Potassium:39.34mg
1.12%