 |
Prep Time: 15 Minutes Cook Time: 23 Minutes |
Ready In: 38 Minutes Servings: 6 |
|
I read up as much as I could about making muffins, experimented with several recipes I found here, and then made my own based from the previous outcomes. I wanted a healthy muffin that my bf and I could eat in the mornings. He was eating donuts with breakfast almost every day and suddenly pants weren't fitting, lol. I suggested we lose the donuts and switch to muffins. We've been eating this every morning for several months and still aren't tired of them. He's a bit of a picky eater, too. Ingredients:
1 1/4 cups all-purpose flour |
1 1/4 cups whole wheat flour |
1/2-2/3 cup sugar |
2 teaspoons baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1 egg, lightly beaten |
3/4 cup buttermilk (i use 3/4 c milk tbsp white vinegar) |
1 tablespoon white vinegar |
2/3 cup canola oil |
1 teaspoon vanilla |
1 cup frozen blueberries |
1 cup frozen raspberries |
1 tablespoon brown sugar |
Directions:
1. Preheat oven to 375°F and line a muffin pan with baking cups.
2. In a measuring cup, pour 3/4 Milk and add almost a full tablespoon of white vinegar, stir and set aside for several minutes.
3. In a small bowl, lightly beat 1 Egg and stir in the Oil. Add sugar, vanilla and mix well. This is your 'wet mix'.
4. In a large mixing bowl, sift in flours, baking powder, baking soda and salt, stir. This is the 'dry mix'.
5. Add the frozen berries to the dry mix.
6. Blend the buttermilk with the wet mix.
7. Slowly pour the wet mixture over the dry while stirring lightly with a spoon. Do NOT over mix. They key here is to stir it just enough to moisten the dry mix. You should have very thick, sticky, lumpy batter.
8. Overfill the muffin cups. Stuff all the batter into 12 cups, this is not for mini muffin pans!
9. Sprinkle the tops with brown sugar, just a tiny bit.
10. Bake for 20-23 minutes in a 375° oven.
|
|