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Ingredients
| all-purpose flour (unsifted): 1 1/4 cups |
| whole wheat flour: 1 1/4 cups |
| granulated sugar: 1/2 cup |
| baking powder: 2 tsp |
| baking soda: 1/4 tsp |
| salt: 1/4 tsp |
| eggs: 1 (lightly beaten) |
| 2% milk: 3/4 cup |
| distilled vinegar: 1 Tbl |
| canola oil - for salads, woks and light frying: 1/3 cup |
| vanilla extract: 1 Tbl |
| unsweetened frozen blueberries (unthawed): 1 cup |
| frozen raspberries (unthawed): 1 cup |
Healthy Morning Berry Muffins
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
23 min -
Servings
12 serving(s)
Tags
- Preheat oven to 375°F and line a muffin pan with baking cups.
- In a measuring cup, pour 3/4 Milk and add almost a full tablespoon of white vinegar, stir and set aside for several minutes.
- In a small bowl, lightly beat 1 Egg and stir in the Oil. Add sugar, vanilla and mix well. This is your 'wet mix'.
- In a large mixing bowl, sift in flours, baking powder, baking soda and salt, stir. This is the 'dry mix'.
- Add the frozen berries to the dry mix.
- Blend the milk mixture with the wet mix.
- 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.
- Stuff all the batter into 12 cups - they will overflow a bit, this is not for mini muffin pans!
- Bake for 20-23 minutes in a 375° oven.