Ingredients
-
1 1/4
-
1 1/4
-
3/4
-
2
-
1/4
-
1/4
-
1
-
3/4
-
2/3
-
1
-
2
-
-
-
-
Directions
Buttermilk Mixed-Berry Muffins, A sweet and healthy breakfast or tea-time treat A delicious way to use up berries that are nearly done The whole wheat flour isn’t necessary, but I think it adds a nice flavour , Fantastic muffins, Muffin Head used blueberries, and added the zest of one lemon for an extra zing These are so tasty and they have a moist tender crumb I like the use of both white and whole wheat flours used white whole wheat flour, which has the same nutritional benefits of red whole wheat flour (the usual), but a bit lighter in flavor, color, and texture Thanks for giving my Monday morning a bright start!, Just made these this morning for DH and his training partners Instead of whole wheat flour, used 2 C all-purpose and added 1/2 C of grapenuts for texture and flavor YUMMMMM was the response as they disappeared off the plate! Thank you so much for sharing this recipe, I’ll be making this again!!!!Awesome!
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Steps
|
1
Done
|
Preheat Oven to 375f (190c). Grease a 12 - 2 3/4 X 1 1/2 Inch Muffin Cups. |
|
2
Done
|
in a Large Measuring Cup or Bowl Whisk Together the Egg, Buttermilk, Oil, and Vanilla Extract. |
|
3
Done
|
in Another Large Bowl Combine the Flour, Sugar, Baking Powder, Baking Soda, Salt, and Orange Zest. Gently Fold in the Berries. With a Rubber Spatula Fold the Wet Ingredients Into the Dry Ingredients and Stir Only Until the Ingredients Are Combined. Do not Over Mix the Batter or Tough Muffins Will Result. |
|
4
Done
|
When Filling the Muffin Cups, Trying Using Two Spoons to Prevent the Batter from Dropping Outside the Cup. Place in the Oven and Bake Until a Toothpick Inserted in the Center of a Muffin Comes Out Clean, 20 to 25 Minutes. |
|
5
Done
|
Transfer to a Wire Rack and Let Cool For About 5 Minutes Before Removing from Pan. |
