Nature's Nutrition

Whole Grain

Recipes

WHOLE WHITE WHEAT

Buttermilk Berry Muffins Recipe
(From Joyofbaking.com Stephanie Jaworski with some modifications)

Preheat oven to 375 degrees.  Spray muffin tins with a non stick cooking spray.  Makes 12 regular size, or 24 mini + 6 regular size muffins.

1 large egg, lightly beaten
¾ cup buttermilk
2/3 cup canola oil
1 tsp. vanilla extract
1 cup Dakota Family Mill whole white wheat flour
A scant 1 ½ cup all purpose flour (a little less than 1 ½ cups)
¾ cup white sugar
2 tsp.  baking powder
¼ tsp. baking soda
¼ tsp. salt
Zest of orange (optional)
2 cups fresh or thawed berries (blueberries, raspberries, blackberries and/or strawberries)

In a bowl whisk together egg, buttermilk, oil and vanilla.

In another large bowl combine flours, sugar, baking powder, baking soda, salt and orange zest (optional).

Gently fold in 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 the muffins will be tough.

Fill each muffin cup almost full of batter.  Place in oven and bake until toothpick inserted in the center of the muffin comes out clean, about 20 minutes for regular size muffins, and about 15 minutes for the minis.

I found this recipe on the internet and made just a few changes to increase my family’s fiber intake.  Providing it’s easy to adapt a recipe…yet another delicious way to get your fiber!

Jean Smith
Dakota Family Mill

June 25, 2007

Please share your favorite recipe with us--email:
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