Whole Wheat Berry Muffins
Cranberry or Blueberry Muffins recipe
Yield
12 servingsPrep
5 minCook
25 minReady
40 minLow Fat, Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | cups |
whole-wheat flour
|
|
| ¾ | teaspoon |
salt
|
|
| ⅓ | cup |
sugar
|
|
| 2 | teaspoons |
baking powder
|
|
| 2 | large |
eggs
|
|
| ¼ | cup |
butter
|
|
| ¾ | cup |
milk
|
|
| 1 | cup |
blueberries
or cranberries, fresh or frozen |
|
| 1 | teaspoon |
orange zest
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 414 | ml |
whole-wheat flour
|
|
| 3.8 | ml |
salt
|
|
| 79 | ml |
sugar
|
|
| 1E+1 | ml |
baking powder
|
|
| 2 | large |
eggs
|
|
| 59 | ml |
butter
|
|
| 177 | ml |
milk
|
|
| 237 | ml |
blueberries
or cranberries, fresh or frozen |
|
| 5 | ml |
orange zest
|
|
Directions
Sift dry ingredients together. Beat eggs in a separate bowl.
Add butter and milk to the eggs.
Combine the liquid and the dry ingredients with a few strokes.
Fold into the batter, before the dry ingredients are completely moist--either the blueberries or the cranberries.
Fill well greased muffin pans ⅔ full and bake in a 400 degree preheated oven for 20 to 25 min.
