Buttermilk berry muffins

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 159.9
  • Total Fat: 3.8 g
  • Cholesterol: 9.3 mg
  • Sodium: 179.8 mg
  • Total Carbs: 26.1 g
  • Dietary Fiber: 1.7 g
  • Protein: 5.3 g

View full nutritional breakdown of Buttermilk berry muffins calories by ingredient
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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
    Buttermilk powder 1/2 cup

    Egg, beaten 1
    Eggwhites 1/4 cup
    Buttermilk, 1% 2 cups (1/2 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.


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.
In a mixer beat the egg until foamy. Add the other wet ingredients and beat well.
In a large bowl combine the dry ingredients. Fold the dry ingredients into the wet ingredients and 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 5 min and turn out onto on a wire rack.

Serving Size: Makes 24 muffins





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