Bumbleberry Muffins recipe
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- 1 cup milk 1 tablespoon lemon juice 1 cup all-purpose flour ½ cup whole wheat flour ½ cup rolled oats ½ cup ground flax seeds ½ cup white sugar 2 teaspoons baking powder 1 ½ teaspoons ground cinnamon 1 teaspoon baking soda 1 teaspoon ground nutmeg ½ teaspoon salt 2 eggs 1 teaspoon vanilla extract 1 cup mixed frozen berries
Nutrition Info
- 155.4 caloriescarbohydrate: 26.6 gcholesterol: 32.6 mgfat: 3.7 gfiber: 3 gprotein: 4.9 gsaturatedFat: 0.8 gservingSize: -sodium: 305.2 mgsugar: 10.5 gtransFat: : -unsaturatedFat: : -
Directions Bumbleberry Muffins
Directions
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Preheat the oven to 325 degrees F (165 degrees C). Grease a muffin tin.
Mix milk and lemon juice in a bowl. Let stand until soured, about 5 minutes.
Combine flour, whole wheat flour, oats, flax, sugar, baking powder, cinnamon, baking soda, nutmeg, and salt in a large bowl.
Beat soured milk, eggs, and vanilla extract together in a smaller bowl. Mix into flour mixture until batter is just moistened. Fold in berries. Spoon batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the tin for 5 minutes, before transferring to a cooling rack.