Buttermilk berry muffinsSubmitted by: LESLEY210
IntroductionAdapted from a "Joy of Baking" recipe. I use a mix of several different frozen berries such as blueberries, cranberries, raspberries, blackberries or chopped strawberries. Adapted from a "Joy of Baking" recipe. I use a mix of several different frozen berries such as blueberries, cranberries, raspberries, blackberries or chopped strawberries.
Flour, bread 5 cups
Baking powder 4 tsp
Baking soda 1 tsp
Orange or lemon zest
Egg, beaten 1
Eggwhites 1/4 cup
Buttermilk, 1% 4 cups (1 litre)
Almond oil 1/3 cup
Vanilla 2 tsp
Sweetzfree 1/2 tsp
Berries, fresh or frozen 4 cups
The batter is quite sticky and difficult to handle. Worth the effort though. If using frozen berries, keep them frozen until you add them to the mix. The cooked muffins freeze well. If using 2 shelves of the oven, switch the trays around after 15 min.
Mix the berries in a bowl and place in the freezer until needed. Zest the oranges and/or lemons.
In a large bowl or a mixer whisk together the eggs, buttermilk, oil, Sweetzfree and vanilla extract.
In another large bowl combine the flour, baking powder, baking soda and zest. Fold the dry ingredients into the wet ingredients and stir or mix gently only until the ingredients are combined. Gently fold in the berries by hand with a spoon.
Fill each muffin cup almost full with batter. Bake until the tops are browning and a toothpick inserted in the center of a muffin comes out clean, about 35-45 minutes, less if using fresh berries. Cool the whole tray on a wire rack before removing muffins from cups.
Serving Size: Makes 24 muffins