xiaoxl/recipe_data huggingface dataset:
Cheddar Ranch Dip
Category: appetizers-and-snacks
By RONNA5

This dip is similar to other bacon and Cheddar dips, but with a cool, creamy kick! Enjoy it with tortilla chips, celery sticks or rice cakes, or use it as a sandwich spread.

Ingredients:
1 (16 ounce) container sour cream
1 (1 ounce) package dry Ranch-style dressing mix
1 (3 ounce) can bacon bits
1 cup shredded Cheddar cheese

Directions:
In a medium bowl, thoroughly blend the sour cream and ranch-style dressing mix. Mix in the bacon bits and Cheddar cheese. Chill in the refrigerator 20 minutes or longer before serving.

Prep time: 10 mins
Total time: 30 mins
Yields: 3 cups

Calories: 74.9
Fat: 6.3 g
Saturated fat: 3.7 g
Carbohydrates: 1.5 g
Sugars: 0.1 g
Protein: 3.3 g
Cholesterol: 15.8 mg
Sodium: 230.9 mg
Lebanese Meatloaf


Ingredients:
Bulgar wheat, onions, lamb, pepper, ground cumin, ground cinnamon, salt, parsley, black peppercorns, plain nonfat yogurt

Directions:
Place bulgur in a fine strainer and rinse thoroughly with cool water.
In a food processor, finely chop the onions. Add beef, 1/2 cup water, pepper, cumin, cinnamon, and 1 teaspoon salt. Whirl until mixture is a smooth paste.
Add bulgur and 1/4 cup parsley; whirl just to mix.
Pat meat mixture evenly into a shallow 1- to 1 1/2-quart casserole. Cut through meat mixture to make diamonds 2 to 3 inches wide. Place a peppercorn in the center of each diamond.
Bake, uncovered, in a 425° oven until meat is no longer pink in center (cut to test], about 25 minutes. Sprinkle with remaining parsley and add salt to taste.
To serve, cut diamonds apart and accompany with yogurt.
Yield: Makes 4 servings.
Blueberry-Orange Nut Bread


Ingredients:
all-purpose flour, sugar, baking powder, salt, baking soda, butter, margarine, milk, eggs, blueberries, walnuts

Directions:
Preheat oven to 350 degrees., Sift/mix flour, sugar, baking powder, salt and baking soda in large bowl., Beat eggs in a small bowl and add to the dry mixture., Add melted butter, milk, and orange juice., Mix just until you have a smooth batter., Gently fold in blueberries and walnuts., Pour into two greased & floured loaf pans., Bake 1 hour or until a toothpick inserted in the middle come out clean., Cool on a rack., Wrap and store in the refrigerator.
Shaker Squash Muffins


Ingredients:
brown sugar, molasses, butter, egg, pecans, squash, baking soda, salt, flour

Directions:
Preheat the oven to 375 degrees.
Cook, drain, and mash the squash to the consistency of mashed potatoes.
Cream the sugar, molasses, and butter; add the egg and squash and blend well.
Mix the dry ingredients and add them into the squash mixture.  Fold in the pecans.
Fill muffin tins half full of batter and bake for approximately 20 minutes.
Tuna Avocado Salad


Ingredients:
tuna in water, tomatoes, onion, lemon juice, light mayonnaise, avocado, lettuce

Directions:
In a large bowl, flake tuna with a fork.
Add the tomatoes, onion, lemon juice, and mayo and stir until combined.
Add avocado and mix just until coated.
Serve over chopped lettuce (I sometimes add some spinach as well].
Citrus Salad


Ingredients:
orange zest, white wine vinegar, light olive oil, canola oil, garlic, honey, lettuce

Directions:
Mix dressing ingredients together well and put in refrigerator.
I use some or all of the ingredients below depending on my mood! They all go well with the dressing!
•Chopped red onion (about a tablespoon].
•Chop up the orange reserved from the dressing.
•Small can mandarin oranges.
•Feta cheese
•Chopped glazed walnuts (a small handful].
•Small tart apple chopped (squeeze some lemon juice on apple after chopping to keep from browning].
•Chopped Pear
•Chopped Craisins® (The orange flavored ones are great].
•Chopped green onion (1 or 2 stocks].
•Avocado (best if you don’t use the feta].
•Chopped carrots (3 or 4 baby carrots].
Make a bed with desired greens or lettuce and add above ingredients. Then pour dressing over top. Good with cooked chicken or shrimp!
Bison Stew
Category: soups-stews-and-chili
By IMCookinNow

This is a great tasting and easy stew using bison meat.  Bison is lower in fat, calories, and cholesterol than most other meats. It's great for a heart-healthy diet.

Ingredients:
2 tablespoons canola oil
2 pounds bison meat, cut into 1-inch cubes
1 tablespoon canola oil
1 cup minced yellow onion
½ cup minced celery
2 cloves garlic, minced
2 tablespoons flour
4 cups low-sodium chicken broth
1 cup water
2 tablespoons white wine
1 teaspoon salt  (Optional)
½ teaspoon ground black pepper
3  whole cloves
1 (8 ounce) can tomato sauce
2 tablespoons chopped fresh parsley
¼ teaspoon ground thyme

Directions:
Heat 2 tablespoons canola oil in a Dutch oven over medium-high heat; brown the bison in oil, 2 to 3 minutes per side; remove bison and set aside. Pour 1 tablespoon canola oil into the Dutch oven; cook and stir the onion and celery in the oil until soft, about 5 minutes. Add the garlic; cook and stir another 2 to 3 minutes. Sprinkle the flour over the mixture and stir to coat. Stir in the broth, water, wine, salt, pepper, cloves, tomato sauce, parsley, and thyme to the mixture; bring to a boil. Return the bison to the mixture and stir through. Reduce heat; cover and simmer until meat is fork tender, about 1 hour.

Prep time: 25 mins
Cook time: 1 hr 20 mins
Total time: 1 hr 45 mins
Yields: 6 servings

Calories: 276.5
Fat: 10.2 g
Saturated fat: 1.9 g
Carbohydrates: 8.3 g
Sugars: 3.4 g
Dietary fiber: 1.5 g
Protein: 35.7 g
Cholesterol: 95.6 mg
Sodium: 736.1 mg
Simple Breaded Veggies Pasta


Ingredients:
pasta, broccoli, green beans, olive oil, garlic

Directions:
Prepare pasta, set aside.
Heat oil on a large skillet on med.
Add garlic to the pan and cook for about a minute.
Add chosen vegetables.
Once veggies are heated and coated with oil and garlic take pan of the heat and add bread crumbs.
Stir to coat veggies.
Pour this mixture over prepared pasta.
Sprinkle with parmesan cheese if you want to (I always do].
Classic Minestrone Soup


Ingredients:
olive oil, celery, carrots, garlic cloves, broth, tomato paste, red wine, corn kernels, red kidney beans, green beans, zucchini, fresh oregano, fresh basil, fresh thyme, fresh rosemary, red pepper flakes, fresh parsley, Italian tomatoes, black pepper, lemon juice, small shell pasta, asiago cheese, extra virgin olive oil

Directions:
In a large pot over medium- heat, add olive oil and when hot, sauté onion for 4 to 5 minutes. Add celery, red pepper and carrots; sauté for 5 minutes or until soft. Add garlic and sauté for 1 minute.
Add broth and tomato paste; bring to boil, stirring frequently. If using red wine, add it at this point. Reduce heat to low and add kernels and its liquid, kidney beans, green beans, spinach leaves, zucchini, oregano, basil, thyme, parsley, rosemary, red pepper flakes, Italian tomatoes and its liquid, and black pepper. Simmer for 30 to 40 minutes, the longer the better; add lemon juice and rectified seasoning if needed.
Add cooked pasta to minestrone; stir until well combined. Ladle soup into bowls; sprinkle cheese on top and drizzle a little olive oil.
Japanese Cucumber Salad


Ingredients:
cucumbers, cold water, salt, rice vinegar, soy sauce, sugar, salt

Directions:
Mix the sauce ingredients together: rice vinegar, soy sauce, sugar and 1/4 tsp salt.
Soak seaweed (if using] in cold water for 20 minutes. Remove hard parts, if any. Chop coarsely. Rinse in hot water then blanch in cold water. Drain and squeeze.
Peel cucumber, if waxed. Cut length-wise into match shaped pieces. Soak in the 2/3 c cold salted water a few minutes. Drain and squeeze.
Toss cucumber and seaweed in a small bowl with sauce. Serve garnished with sesame seeds.
Pasta Stuffed Tomatoes


Ingredients:
small shell pasta, tomatoes, red onions, lemon juice, olive oil, of fresh mint, parmesan cheese

Directions:
Place a pot filled with 3 to 4 quarts water on to boil.
When water is boiling, add pasta and cook 10 minutes.
Meanwhile, wash and stem tomatoes.
Cut in half lengthwise.
Take a small slice off the bottom of each tomato half so that it will sit up straight.
With a serrated knife, cut around inside edges and remove pulp and seeds, leaving the shell intact.
Chop pulp in food processor or by hand.
Measure 1 cup of processed tomato and place in bowl or return to bowl of food processor if using one.
Add onion, lemon juice and olive oil.
Mix well.
Add salt and pepper to taste.
Drain pasta and mix with sauce.
Add mint and parmesan.
Taste and adjust seasonings if necessary.
Spoon stuffing into 4 tomato halves and place on serving platter.
Grilled Sweet Potatoes
Category: side-dish
By teetee830

I don't really like the traditional sweet potato casserole, but my son loves sweet potatoes, so I try to come up with different ways to cook them. This spring I tried grilling them. These are now a favorite of mine and my sons.

Ingredients:
2 large sweet potatoes, cut into 1-inch cubes
2 tablespoons butter
2 tablespoons brown sugar
1 teaspoon ground cumin
¼ teaspoon cayenne pepper, or more to taste
salt and pepper to taste

Directions:
Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Divide the sweet potato cubes in half, and place each half in the center of a rectangle of aluminum foil. Top each portion with about half of the butter. Sprinkle about half of the brown sugar, cumin, and cayenne pepper over each portion. Season with salt and pepper. Fold the corners of the aluminum foil together and seal to form a pouch around each portion. Cook on the preheated grill, turning pouches every 10 minutes, until the potatoes are tender and cooked through, 20 to 30 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 274.2
Fat: 6 g
Saturated fat: 3.7 g
Carbohydrates: 52.6 g
Sugars: 16.1 g
Dietary fiber: 6.9 g
Protein: 3.7 g
Cholesterol: 15.3 mg
Sodium: 168.6 mg
Baked Zucchini Chips
Category: side-dish
By laureng

I love using these as a healthier alternative to fries or chips with my meals. Very yummy!

Ingredients:
3 small zucchini, sliced into 1/4-inch rounds
2 tablespoons olive oil
½ cup Italian-seasoned bread crumbs
2 tablespoons grated Parmesan cheese
2 teaspoons fresh oregano

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place zucchini in a bowl. Drizzle olive oil over zucchini and stir to coat; add bread crumbs and toss to coat. Spread coated zucchini onto a baking sheet. Sprinkle Parmesan cheese and oregano over coated zucchini. Bake in the preheated oven until zucchini are tender and cheese is browned, about 15 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 142.7
Fat: 8.5 g
Saturated fat: 1.6 g
Carbohydrates: 13.4 g
Sugars: 2.4 g
Dietary fiber: 1.7 g
Protein: 4.2 g
Cholesterol: 2.4 mg
Sodium: 311.1 mg
Delectable Potatoes-n-Onions


Ingredients:
potatoes, onions, green chili, mustard seeds, Urad Dal, black gram, turmeric powder, curry leaves, salt, coriander leaves, cilantro leaves

Directions:
Heat oil in a skillet on a medium flame and add the mustard seeds and urad dal.
When the mustard begins to sputter, add the sliced green chilli, curry leaves, and chopped onions.
Saute until the onions become translucent.
Now add the boiled potatoes, turmeric powder, and salt.
Stir well for a minute or so and switch off the burner.
Garnish with corriander and serve immediately!
Tailgating Burgers


Ingredients:
lean ground beef, onion, fresh parsley, red bell pepper, sour cream

Directions:
Heat oil in medium saucepan until hot.  Add the diced onions and cook over medium heat until translucent, about 3-5 minutes.  Let cool.
Meanwhile, combine ground beef, seasoning mix, parsley, and potato chip crumbs in large bowl.  Add cooked onions and mix well.  Form into 6 patties.
For topping, mix together jalapeno jelly, sour cream, diced red pepper, and minced jalapeno.  Cover with plastic wrap and refrigerate until ready to use.
Grill patties 4-6 minutes per side or until meat is no longer pink in the center, adding slices of cheese the last 2 minutes of grilling.  Top with about 2 tablespoons of topping.  Put into buns and serve.
Applesauce Barbeque Sauce
Category: side-dish
By YULANDA_US

Applesauce gives this sauce a nice thick texture that coats well on meat. It has a sweet spicy flavor that is excellent on chicken or pork. It may also be canned in sterile containers for later use, or for giving as gifts.

Ingredients:
1 cup applesauce
½ cup ketchup
2 cups unpacked brown sugar
6 tablespoons lemon juice
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon ground cinnamon

Directions:
In a saucepan over medium heat, mix applesauce, ketchup, brown sugar, lemon juice, salt, pepper, paprika, garlic powder, and cinnamon. Bring mixture to a boil. Remove from heat, and cool completely. Use to baste the meat of your choice.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 3 1/2 cups

Calories: 48.5
Carbohydrates: 12.6 g
Sugars: 12 g
Dietary fiber: 0.2 g
Protein: 0.1 g
Sodium: 92.4 mg
Simple Roasted Asparagus


Ingredients:
asparagus spears, olive oil, salt, ground black pepper

Directions:
"Lay asparagus spears out on a heavy sheet pan. Drizzle olive oil over the spears and sprinkle salt and pepper. Place in a 400 degree  oven for fifteen minutes."
Chocolate Cream Cheese Cookies
Category: desserts
By NUSIA

These super soft and chewy family-favorite chocolate cookies are made with cream cheese.

Ingredients:
2 ¼ cups all-purpose flour
1 ½ teaspoons baking soda
1 (8 ounce) package cream cheese, softened
½ cup butter, softened
1 ⅓ cups white sugar
1  egg
1 cup chocolate chips, melted
1 cup white chocolate chips
⅓ cup chopped nuts  (Optional)

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Sift flour and baking soda together in a bowl. Combine cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment; beat until smooth and creamy. Gradually beat in sugar and egg. Stir in melted chocolate chips. Add flour mixture, white chocolate chips, and nuts; stir until combined. Drop spoonfuls of dough 2 inches apart onto ungreased baking sheets. Bake in the preheated oven until firm around the edges, 10 to 12 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 48 cookies

Calories: 120.6
Fat: 6.6 g
Saturated fat: 3.7 g
Carbohydrates: 14.6 g
Sugars: 9.6 g
Dietary fiber: 0.4 g
Protein: 1.6 g
Cholesterol: 14.4 mg
Sodium: 72.5 mg
Lemon Curd


Ingredients:
sugar, lemons, juice and zest of, butter

Directions:
Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat.
Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute.
Measure citrus juice and if needed, add enough cold water to reach 1/3 cup.
Add juice and zest to egg mixture and whisk smooth.
Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.] Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon.
Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next.
Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd.
Refrigerate for up to 2 weeks.
Soft Butterscotch-Oat Raisin Cookies


Ingredients:
all-purpose flour, ground cinnamon, baking soda, salt, butter, honey, brown sugar, egg, vanilla extract, milk, quick oats, walnuts, raisins, wheat germ

Directions:
PREHEAT oven to 350°F  Lightly grease baking sheets.
COMBINE flour, cinnamon, baking soda and salt.  Beat butter, honey and brown sugar in large mixer bowl until creamy.  Beat in egg and vanilla extract.  Add flour mixture alternately with milk.  Stir in morsels, oats, walnuts, raisins and wheat germ.  Drop by slightly rounded teaspoonfuls onto prepared baking sheets.
BAKE for 7 to 9 minutes or until light golden brown.  Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.  Store in tightly covered container.
Note: If not adding nuts to the recipe, some additional bake time may be needed.
Variation:  2 cups (12-oz. pkg.] NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels can be substituted for the Butterscotch Morsels.
Toasted Garlic Rice with Herbs and Lime


Ingredients:
long-grain white rice, low sodium chicken broth, fresh lime juice, garlic, salt, fresh cilantro, fresh Italian parsley, of fresh mint, fresh marjoram, lime zest

Directions:
Place rice in strainer.
Rinse under cold water until water runs clear.
Drain well.
Bring broth and lime juice to simmer in medium saucepan.
Heat oil in large saucepan over medium heat.
Add garlic; sauté until golden and sticky, about 1 minute.
Add rice; stir 2 minutes.
Add hot broth mixture and 3/4 teaspoon salt and bring to boil.
Reduce heat to low; cover.
Cook until rice is tender, about 25 minutes.
Turn off heat; let stand, covered, 10 minutes.
Add herbs and lime peel to rice; fluff with fork.
Season with additional salt, if desired.
Chocolate Walnut Fudge Brownies


Ingredients:
dark chocolate, butter, sugar, eggs, plain flour, walnuts

Directions:
Pre-heat oven to 170 degrees celcius., Grease a 20cm square cake pan and line the base with greaseproof paper., Melt chocolate and butter together in a saucepan over low heat., Stir in sugar and eggs one at a time and beat well with a spoon., Stir in sifted flour and walnuts., Pour into cake pan and bake for 30 minutes., Cool in the pan and then cut into squares or bars.
Cinnamon Apple Beignets with Caramel Sauce
Category: trusted-brands-recipes-and-tips
By In The Raw

These sweet puffy confections with chopped apple are drizzled with caramel sauce and dusted with cinnamon.

Ingredients:
½ cup 2% milk
½ cup apple cider
½ cup unsalted butter, cubed
1 tablespoon Stevia In The Raw®
½ teaspoon salt
1 cup all-purpose flour
1 teaspoon ground cinnamon
4  eggs
1  granny smith apple, cored and finely diced
½ cup Sugar In The Raw®
¼ cup Stevia In The Raw®
¼ cup water
⅓ cup apple cider
1 teaspoon vanilla
½ teaspoon salt
4 cups vegetable oil for frying
1 teaspoon cinnamon

Directions:
In a medium saucepan, bring milk, 1/2 cup cider, butter, 1 tablespoon Stevia In The Raw, and 1/2 teaspoon salt to a boil. Immediately add flour and cinnamon and stir vigorously with a wooden spoon on the heat until mixture comes together. Continue stirring until dough is smooth and pulls away from sides of pan. Transfer dough to bowl or stand mixer and cool 10 minutes, stirring occasionally. Add eggs one at a time, stirring to completely incorporate each egg before adding the next. Dough should be smooth and shiny. Stir in apples. Set aside. In a small saucepan, combine Sugar In The Raw®, 1/4 cup Stevia In The Raw, and 1/4 cup water. Cook, stirring, over medium-high heat until sugar dissolves. Increase heat to high and cook syrup until deep amber colored, swirling pan as needed to prevent burning. Remove from heat and slowly add 1/3 cup cider. Stir until smooth. If caramel seems runny, simmer to reduce until thickened and syrupy. Stir in vanilla and 1/2 teaspoon salt. Set aside. In a large heavy pot or deep skillet, heat oil to 365 degrees F. Drop tablespoons of dough into oil in batches of 8 and cook until golden all over. Remove with a slotted spoon and drain on paper towels. Repeat with remaining dough. To serve, drizzle beignets with caramel sauce and sprinkle with cinnamon.

Prep time: 40 mins
Cook time: 35 mins
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 380.3
Fat: 25.5 g
Saturated fat: 9.7 g
Carbohydrates: 34 g
Sugars: 20 g
Dietary fiber: 1.1 g
Protein: 5.5 g
Cholesterol: 124.7 mg
Sodium: 337.2 mg
Tropikale Smoothie


Ingredients:
kale, banana, pineapple, orange, soya milk

Directions:
Peel and chop the banana then chop the pineapple into small chunks.
Add all of the ingredients to a blender and blitz until smooth, creamy and delicious.
Vegan Broccoli and Cauliflower Bisque


Ingredients:
onion, celery, garlic cloves, unbleached flour, soymilk, yukon gold potatoes, broccoli floret, cauliflower floret, rosemary, sage

Directions:
In a soup pot, sauté the onion and celery until translucent.
Add the garlic and sauté for 1 minute.
Add the oil and flour and sauté for 1 more minute.
Slowly add the soy milk and vegetable stock, whisking continuously. Add enough stock to reach the desired thickness.
Add the potatoes, bring to a boil, reduce the heat, and simmer.
Add the broccoli and cauliflower florets, rosemary, sage, and salt and pepper to taste.
Cook until the florets are tender.
Garnish with the parsley and serve.
Mom's Breakfast Oatmeal Raisin Cookies


Ingredients:
brown sugar, eggs, non-fat powdered milk, all-purpose flour, baking soda, salt, ground cinnamon, ground cloves, raisins, quick-cooking oatmeal, water

Directions:
Mix oil, brown sugar and eggs until well blended.  (I use a hand-held mixer.]  Add powdered milk to batter and continue mixing until well blended.
Sift flour, baking soda, salt, cinnamon and cloves together then stir with a whisk to combine completely.  Add to egg and sugar mixture.  ( I switch to a wooden spoon here].
Stir raisins into batter.  Add oatmeal gradually (about 1/2 cup at a time], adding a couple of tablespoons of water as you add oatmeal to help with stirring.  Mixture will be stiff.
Put heaping spoons full on greased cookie sheet.  Bake 15 to 20 minutes in 325 degrees Fahrenheit  oven above the center rack.  The cookies brown faster on the bottoms than the tops.
Salt Potatoes


Ingredients:
potato, water, salt, butter

Directions:
Wash the potatoes but keep the skin intact.
Place the potatoes in a sauce pan, cover with the water and pour in the salt. There are different opinions on the salt to water ratio but they all range from 1:4 to 1:6 so I opted for the middle.
Bring to a boil and then simmer until the potatoes are tender which would be 20-30 minutes. Be warned! The saline solution boils at a much higher temperature that water. It will be very hot. And It will sound like the potatoes are frying and not boiling.
When ready, drain the potatoes in a colander and allow to dry so that a thin salt crust forms. You could rinse the salt off but be aware that the potato flesh absorbs almost no salt during cooking. Plus it will not be authentic.
Serve hot with the butter on top or on the side. The potatoes will stay hot for quite a long time so they will melt the butter if you put it on top. If you opt for butter on the side, melt it and serve it as a dip.
NOTE: The leftovers keep well in a fridge and reheat well. You can use them as an ingredient in dishes that call for baked or boiled potatoes. I use them in potato salads.
NOTE: Try using herb butter or substitute the butter with a different dressing or dip.
High Protein, High Fiber Blueberry Muffins


Ingredients:
quick oats, whole wheat flour, ground flax seeds, cream of tartar, baking soda, cinnamon, 1% low-fat milk, low-fat plain yogurt, honey, frozen blueberries

Directions:
Preheat oven to 400 degrees. Spray a 12 cup muffin tin with non-stick cooking spray.
Combine all dry ingredients in a large bowl and make a well in the middle.
Combine all wet ingredients in another bowl and mix well.
Pour wet ingredients into well and mix slightly. Add berries and mix until just combined. Don't over mix.
Fill muffin cups equally with batter and bake for 20 minutes. Remove from oven and cool.