FRUIT'S & BERRIES

THESE GOODIES ARE POPPING WITH BRIGHT COLORS AND SWEET-TART FLAVORS THANKS TO CHERRIES, STRAWBERRIES, BLUEBERRIES, PINEAPPLE, LEMON, AND MORE.

BAKERY-STYLE MUFFINS

HANDS ON 30 minutes BAKE 18 minutes at 375°F

1. Prepare Streusel Topping (if using). Preheat oven to 375°F. Grease twelve 22-inch muffin cups or line with paper bake cups. In a large bowl stir together next five ingredients (through salt). Make a well in center of flour mixture.

2. In a medium bowl combine buttermilk, butter, egg, and vanilla. Add buttermilk mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Gently fold fruit into batter. Fill prepared muffin cups using a generous ¼ cup batter per cup (cups will be full). Sprinkle each with 1 Tbsp. of the Streusel Topping or 1 tsp. turbinado sugar (if using). Using fingertips, lightly press Streusel Topping into batter.

3. Bake until golden and a toothpick comes out clean, 18 to 20 minutes. Cool in muffin cups on a wire rack 5 minutes. Remove from cups; cool 10 to 15 minutes more. Serve warm. Cool completely before storing. Makes 12 muffins.

PER MUFFIN 175 cal., 6 g fat (3 g sat. fat), 29 mg chol., 172 mg sodium, 29 g carb., 1 g fiber, 15 g sugars, 3 g pro.

BERRY BRAN CEREAL MUFFINS

HANDS ON 15 minutes BAKE 20 minutes at 400°F

1. Preheat oven to 400°F. Line twenty-four 2½-inch muffin cups with paper bake cups; coat papers with cooking spray. In a medium bowl stir together cereal and boiling water until moistened.

2. In another medium bowl stir together next seven ingredients (through cinnamon). In a large bowl combine buttermilk, eggs, and oil. Stir cereal and flour mixture into buttermilk mixture until moistened. Fold in berries.

3. Spoon batter into prepared muffin cups, filling each three-fourths full. Sprinkle tops with the Cinnamon-Sugar.