A sweet and healthy breakfast or tea-time treat. A delicious way to use up berries that are nearly done. The whole wheat flour isn't necessary, but I think it adds a nice flavour.
Provided by Muffin Head
Categories Quick Breads
Time 50m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F (190°C). Grease a 12 - 2 3/4 x 1 1/2 inch muffin cups.
- In a large measuring cup or bowl whisk together the egg, buttermilk, oil, and vanilla extract.
- In another large bowl combine the flour, sugar, baking powder, baking soda, salt, and orange zest. Gently fold in the berries. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.
- When filling the muffin cups, trying using two spoons to prevent the batter from dropping outside the cup. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.
- Transfer to a wire rack and let cool for about 5 minutes before removing from pan.
Nutrition Facts : Calories 272.7, Fat 13.1, SaturatedFat 1, Cholesterol 18.2, Sodium 158.2, Carbohydrate 36, Fiber 2.5, Sugar 15.8, Protein 4.3
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love