Zutaten für Buttermilk Mixed Berry Muffins
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1 cup buttermilk
- 1/4 cup safflower oil
- 1 teaspoon pure vanilla extract
- 2 cups blueberries
- 1 tablespoon orange zest
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Zubereitung von Buttermilk Mixed Berry Muffins
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups well.
- In a large measuring cup or bowl, whisk together 1 large egg, 1 cup buttermilk, 1/4 cup vegetable oil, and 1 teaspoon vanilla extract.
- In a separate large bowl, whisk together 2 cups all-purpose flour (or 1 1/2 cups all-purpose flour + 1/2 cup whole wheat flour), 1 cup granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 tablespoon orange zest.
- Gently fold in 2 cups mixed berries (fresh or frozen).
- Add the wet ingredients to the dry ingredients and fold gently with a rubber spatula until just combined. Do not overmix.
- Using two spoons, carefully fill each muffin cup about 2/3 full to prevent spilling.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
63g
Fat
5g
Carbs
12g
