Buttermilk berry muffins
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 163.8
- Total Fat: 3.9 g
- Cholesterol: 9.4 mg
- Sodium: 221.7 mg
- Total Carbs: 27.2 g
- Dietary Fiber: 1.8 g
- Protein: 4.9 g
View full nutritional breakdown of Buttermilk berry muffins calories by ingredient
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
-
Granulated Sugar 1/4 cup
Salt 1/2 tsp
Flour, bread 5 cups
Baking powder 4 tsp
Baking soda 1 tsp
Zest of a large orange
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.
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 orange.
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
Mix the berries in a bowl and place in the freezer until needed. Zest the orange.
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