Juicy Juice Fall Recipe: Very Berry Oat Muffins

School is back in session!  The days are getting shorter and Fall, my favorite season, is upon us. The days get cooler, the leaves change…WAIT! I live in SoCal. Who am I kidding? It’s still hot and we don’t really have seasons here. It’s either warm, hot or hotter. I grew up in New England where the explosive colors of autumn canvased our trees. The sweaters come out and we finally would get  a relief from the humid East Coast summers. But here in LA, that doesn’t mean that we can’t appreciate the Fall-inspired decorations, Fall fashion and meals. Did you know that you could take your favorite juices and pair them with your favorite baked goods? We a muffin-kinda family and we followed the Very Berry Oat Muffins recipe from Juicy Juice to get us in the Fall spirit.

Enjoy these tasty muffins in the morning or pack them for lunch, that Fall picnic or play date. The sweetness from frozen mixed berries and Berry Juicy Juice 100% juice will put a smile on your face and satisfy your tummy’s cravings! Plus, your home will be filled with the aroma of sweet berries.

Check out the recipe here:

• 1 1/4 cups all-purpose flour
• 1 cup rolled oats (not quick oats)
• 1/3 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups frozen mixed berries, unthawed, any large strawberries halved or quartered
• 1 cup Berry Juicy Juice^® 100% Juice
• 1/4 cup vegetable oil
• 2 large eggs
  

  Most of the ingredients I found in my pantry!

1 Preheat oven to 500°F. Grease a standard-size muffin tin.

2 Whisk together flour, oats, sugar, salt, baking powder and baking soda in a large mixing bowl. Add frozen berries, and toss with dry ingredients until well-coated (this helps prevent the berries sinking to the bottom of the tin as they bake).

3 Beat together Berry Juicy Juice^® 100% Juice, oil and eggs in a small mixing bowl until frothy.

4 Pour wet ingredients into dry, and use a whisk to mix just until combined, being careful not to smash the berries. Some lumps in the batter are okay.

5 Fill cups of muffin tin 3/4 full, and place in oven. Immediately reduce oven temperature to 400°F. Bake 15 to 20 minutes, or until a toothpick inserted into center of muffin comes out clean (berry juice is fine, but there should be no raw batter clinging to the toothpick).

6 Cool in pan for 10 minutes, then transfer to cooling racks to finish cooling.

— Makes 12 muffins (I was going to try to make mini muffins but this recipe is best suited for standard sized muffins! —

It never crossed my mind to infuse a muffin with juice! We had delicious Juicy Fruit in our fridge so it was convenient and it definitely gave the muffins burst of flavor. These colorful muffins are hearty, moist and packed with gorgeous berries! What a great idea since my daughter has big plans to start a muffin stand next month! These yummy muffins would be the perfect flavor for her menu. They are fun and fast (make it a family affair), yummy to eat any time of the day and are the perfect-on-the go snack especially on cooler days. We may not experience Fall like other parts of the country, but the sizzling LA days do eventually get cooler.  And we will be even cooler chomping on some Very Berry Oat Muffins while we model the latest Fall fashions!

~ This is a sponsored post on behalf of Juicy Juice. Opinions are own own.  ~