Prep time: 15 minutes
Cook time: 12 to 17 minutes
Makes 8 muffins
1¹⁄₃ cups plus
1 tablespoon all-purpose flour, divided
¼ cup granulated sugar
2 tablespoons light brown sugar
2 teaspoons baking powder
²⁄₃ cup whole milk
¹⁄₃ cup safflower oil
1 cup mixed fresh berries
In a medium bowl, stir together 1¹⁄₃ cups of flour, the granulated sugar, brown sugar, and baking powder until mixed well.
In a small bowl, whisk the eggs, milk, and oil until combined. Stir the egg mixture into the dry ingredients just until combined.
In another small bowl, toss the mixed berries with the remaining 1 tablespoon of flour until coated. Gently stir the berries into the batter.
Double up 16 foil muffin cups to make 8 cups.
Insert the crisper plate into the basket and the basket into the unit. Preheat the unit by selecting BAKE, setting the temperature to 315ºF (157ºC), and setting the time to 3 minutes. Select START/STOP to begin.
Once the unit is preheated, place 4 cups into the basket and fill each three-quarters full with the batter.
Select BAKE, set the temperature to 315ºF (157ºC), and set the time for 17 minutes. Select START/STOP to begin.
After about 12 minutes, check the muffins. If they spring back when lightly touched with your finger, they are done. If not, resume cooking.
When the cooking is done, transfer the muffins to a wire rack to cool.
Repeat steps 6, 7, and 8 with the remaining muffin cups and batter.
Let the muffins cool for 10 minutes before serving.