Simple Way to Mighty White Muffin

Bumbleberry Muffins

This is betty white's bluffin muffin by eva lenchler on vimeo, the home for high quality videos and the people who love them.

Recipe Summary Bumbleberry Muffins

After many attempts to get this just right, this is what transpired. I ran a B&B called Bumbleberry Inn and made these muffins every morning to my guests' delight.

Ingredients | Mighty White Muffin

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

Directions

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.

Substitute vinegar for the lemon juice if preferred.

Top each muffin with a berry before baking, if desired.

Info | Mighty White Muffin

prep: 15 mins cook: 20 mins additional: 10 mins total: 45 mins Servings: 12 Yield: 12 muffins

TAG : Bumbleberry Muffins

Bread, Quick Bread Recipes, Muffin Recipes, Whole Wheat Muffin Recipes,