Saturday, December 4, 2010
Buttermilk Berry Muffins
It is very strange to find myself baking two times in the last two weeks. I find myself simply to not be a very good baker and I much prefer to make savory dishes. In any case, mother in law thought it would be wise to make use of the buttermilk that was left over, so I reluctantly agreed to find another recipe that could make use of it. I am happy to say that I was quite pleased with the results. These muffins were super easy to make, and they are really yummy as well. With a little butter, it makes a great breakfast!
Makes 12 muffins
2 1/2 cups All-Purpose Flour
3/4 cup Sugar
2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/4 tsp. Salt
Zest of 1 Orange or Lemon
1 Egg (lightly beaten)
3/4 cup Buttermilk
2/3 cup Canola Oil
1 tsp. Vanilla Extract
1 1/2 to 2 cups fresh or frozen Berries
Preheat oven to 375 degrees F. Butter/spray with a non stick cooking spray or line with muffin liners 12 - 2 3/4 x 1 1/2 inch muffin cups. Set aside.
In a large 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. The batter will be quite gloppy.
Fill each muffin cup almost full of batter. Bake about 20 minutes until a toothpick inserted in the center of a muffin comes out clean.
Note: If you are using frozen berries, you may have to bake the muffins a little longer than the stated time.