Ripplecove's Light Berry Muffins
40 mins (prep 10, cooking 30)
13 ingredients
12 servings
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!

Categories:  <-60-mins , quick-breads , fruit , north-american , equipment , brunch , eggs~dairy , time-to-make , muffins , quebec , kid-friendly , oven , canadian , number-of-servings , breads , to-go... , berries , picnic ,
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Serving Size (84.77 g)
Servings 12
Amount per Serving
Calories 290.56 Calories from Fat 75.87
% Daily Value *
Total Fat 8.43g 155.62%
Saturated Fat 2.08g 125.07%
Trans Fat 0.0g %
Cholesterol 6.9mg 27.6%
Sodium 289.79mg 144.9%
Total Carbohydrate 52.67g 210.67%
Dietary Fiber 3.04 g 145.69%
Sugars 24.93 g %
Protein 4.2g 100.79%
Vitamin A 439.41IU% Vitamin C 4.66mg%
Calcium 167.76mg% Iron 7.51mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4