On a nice spring morning, walked along the lushy green pastures to a local produce market to find the most fresh berries of the season. These berries were irrestible and amazingly fresh! Could not wait to blend all of them into something that most of us would enjoy. The Very Berry muffin bursts with flavor and the buttermilk adds to it.- All purpose flour - 2 1/2 cups
- Granulated White Sugar - 3/4 cup
-Baking Powder - 2 teaspoon
-Baking Soda - 1/2 teaspoon
- Salt - 1/4 teaspoon
- Zest of 1 Orange or Lemon
- Egg - 1
-Buttermilk - 1 cup
-Vegetable, Canola Oil - 1/2 cup
-Vanilla extract - 1 teaspoon
-Fresh or frozen berries (Strawberry, Blueberry, Rasberry, Blackberry) - 11/2 - 2 cups
Proceedure:
Preheat the oven to 350 degrees. Line the muffin tray with with liners or a non stick cooking spray each muffin cup measuring 2 3/4 x 1/1/2 inch (About 12 muffin cups).
In a measuring cup whisk toghether the wet ingredients,egg, buttermilk, vanilla extract and oil.
In another bowl, combine the dry ingredients, flour, sugar, baking powder, baking soda, salt and the zests. Fold in the berries. With a spatula, add the wet ingredients to the dry ingredients. Make sure it is not overmixed just to retain the texture of the muffin or they may become tough. Fill each cup almost full with batter using 2 spoons or an icecream scoop. Place in the oven and bake till 20- 25 mins. Make sure when a tooth pick inserted comes clean. Let it cool for 5- 10 mins.
Note:
- If using frozen berries, make sure you bake for extra 5- 10 mins
- I tried using some nuts as well. Walnuts and pecans.
