Prep Time 15 mins, Cook Time 23 mins, Total Time 38 mins, Servings 18
Ingredients:
1 cup light sour cream or 0% Greek yogurt
1/2 cup canola oil
½ cup unsweetened applesauce
2 eggs
1 teaspoon vanilla
1/2 cup granulated sugar 100 grams
1/2 cup brown sugar packed – 80 grams
1 1/2 cups all purpose flour 187 grams
1 cup whole wheat flour 135 grams
1 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 cups mixed berries of choice fresh or frozen*
3/4 cup jam or jelly nothing too runny!
Instructions:
-Preheat oven to 350 degrees F and line 3 muffin pans with paper liners or use non-stick pans and grease lightly. You can also use silicone pans, though they will not brown as usual.
-In a large bowl, combine sour cream, oil, applesauce, eggs and vanilla with a whisk. Stir in sugars until combined completely.
-Add flours, baking powder, baking soda, and salt and stir just until combined. Fold in berries.
-Spoon 1 tablespoon of batter into the bottom of each liner, spreading it cover the bottom completely. Top with 2 teaspoons of jam and cover with remaining batter (about one heaping tablespoon per muffin cup), covering the jam as best as you can.
-Bake for 23-25 minutes (I bake mine exactly 25 minutes), until golden brown, toothpick comes out clean and batter around berries appears set. Cool to room temperature and serve.
-May be stored at room temperature for 2-3 days or frozen for 3-4 months.