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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 155.4
  • Total Fat: 3.9 g
  • Cholesterol: 9.4 mg
  • Sodium: 173.3 mg
  • Total Carbs: 25.0 g
  • Dietary Fiber: 1.7 g
  • Protein: 4.9 g

View full nutritional breakdown of Buttermilk berry muffins calories by ingredient
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Buttermilk berry muffins

Submitted by: LESLEY210

Introduction

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. 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.
Number of Servings: 24

Ingredients

    Flour, bread 5 cups
    Baking powder 4 tsp
    Baking soda 1 tsp
    Orange zest, 2 oranges

    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

Tips

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.


Directions

Preheat oven to 375 degrees F. Prepare muffin cups, preferably with parchment-paper liners.

Mix the berries in a bowl and place in the freezer until needed. Zest the oranges into a large bowl.
In another large bowl or a mixer whisk together the eggs, buttermilk, oil, Sweetzfree and vanilla extract.
In the orange-zest 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






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