 |
Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 12 |
|
Whole wheat blueberry muffins. Quick, easy and delicious! Ingredients:
2 cups whole wheat flour |
1 tsp. baking soda |
1/4 cup brown sugar or honey |
1 tsp. cinnamon |
1/2 tsp. salt |
1 egg, beaten |
1 cup buttermilk, or sour milk |
3 tbsp. oil or melted butter |
1 cup blueberries |
Directions:
1. Mix all dry ingredients thoroughly. Add beaten egg, milk, oil and blueberries. Mix only until dry ingredients are moist. Grease muffin pans and fill half full baking in 375 degree oven for about 15 minutes.
2. Check to see if done by inserting toothpick in middle, if dough sticks to toothpick it needs to cook more.
3. To make sour milk:
4. To one cup of milk add 1 TBSP of lemon juice or vinegar. Mix well and let sit for 5 minutes.
5. To make buttermilk:
6. Leave 1/4 - 1/2 cup commercial buttermilk in bottom of its container. Fill with milk, leaving 1/2 to 1” head space. Close container and shake well. Let sit in warm place all day or overnight. It will take about 10 hours in winter, 5-10 hours in summer. When slightly thickened, refrigerate. Save some for the next batch.
|
|