Healthy Morning Berry Muffins |
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Prep Time: 15 Minutes Cook Time: 23 Minutes |
Ready In: 38 Minutes Servings: 2 |
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I experimented with several recipes and this is what I came up with. Ingredients:
1 1/4 cups all-purpose flour |
1 1/4 cups whole wheat flour |
1/2 cup sugar |
2 teaspoons baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1 egg, lightly beaten |
3/4 cup 2% low-fat milk |
1 tablespoon white vinegar |
1/3 cup canola oil |
1 tablespoon vanilla |
1 cup frozen blueberries |
1 cup frozen raspberries |
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 milk mixture 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. Stuff all the batter into 12 cups - they will overflow a bit, this is not for mini muffin pans!
9. Bake for 20-23 minutes in a 375° oven.
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