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    You are in: Home / Recipes / Ripplecove's Light Berry Muffins Recipe
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    Ripplecove's Light Berry Muffins

    Ripplecove's Light Berry Muffins. Photo by *Pixie*

    1/1 Photo of Ripplecove's Light Berry Muffins

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Super Nana's Note:

    I got this recipe during my stay at beautiful Ripplecove's Inn in Ayer's cliff, Quebec, Canada. Every morning, the chef made these healthy and delicicous light muffins. I tried to do the same at home and here is the recipe! As sour cream is used instead of grease for less fat, the muffins don't stay fresh as long as regular muffins. Eat them the same day you bake them and freeze leftovers. Bon appetit!

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    small m ...

    Units: US | Metric

    • 1 egg, beaten
    • 1 cup sugar
    • 1/4 cup oil (or Crisco)
    • 1 cup sour cream (regular or light)
    • 1 1/2 cups flour
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1 1/4 cups berries (fresh or frozen I usually buy a bag of frozen mixed berries raspberries, strawberries, blueberries a)


    1. 1
      Beat sugar and egg.
    2. 2
      Add oil and sour cream and mix.
    3. 3
      Add flour, soda and baking powder and mix.
    4. 4
      Cut strawberries& blackberries (if any) into pieces the size of a raspberry.
    5. 5
      Carefully add berries and mix by hand.
    6. 6
      Pour mix into a small 12-muffin mold.
    7. 7
      Bake at 375F until top is golden brown (approximately 30 minutes).

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

    • on April 15, 2010


      Very good. I used raspberries and used Splenda instead of sugar. I followed the rest of the recipe as written. We all enjoyed them warm and cold for breakfast. Made for Spring PAC 2010.

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    • on April 11, 2010


      I used light sour cream and frozen blackberries and baked 6 muffins in a larger muffin tin. Excellent flavor and very nice warm with a little butter spread inside, Thanks for sharing Super Nana. Made for PAC Spring 2010.

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    • on December 18, 2006


      They came out very moist, but delicate tasting. My husband ate five the first day between the late afternoon and evening. They get a bit sticky the next day if you seal them up. Next time I'll try just leaving them out. We used light sour cream and oil, and they popped right out of the sprayed nonstick muffin tin. We did substitute in a couple of tablespoons of cream cheese for some of the sour cream. We got a flattish but very nice muffin tops.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Ripplecove's Light Berry Muffins

    Serving Size: 1 (732 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 208.8
    Calories from Fat 82
    Total Fat 9.1 g
    Saturated Fat 3.2 g
    Cholesterol 26.0 mg
    Sodium 151.4 mg
    Total Carbohydrate 29.5 g
    Dietary Fiber 0.4 g
    Sugars 16.7 g
    Protein 2.7 g

    The following items or measurements are not included:


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