Mmm…muffins! Ok, so they’re not the healthiest of foods, but they really hit the spot sometimes. These are slightly better than other muffins in that they use half whole wheat flour (more than that and they just don’t come out right) and at least there’s a little nutrient boost from the berries right?!
Lately I have been enjoying long walks and picnics in the park with my son and these muffins always go over well with the other moms. They’re also super convenient for snacks on the go or for a nice leisurely continental weekend brunch. Best of all, they could not be easier to make.
INGREDIENTS (12 servings)
1 CUP WHOLE WHEAT FLOUR
1 CUP ALL PURPOSE FLOUR
1/2 CUP SUGAR
1/2 TSP SALT
1 TBSP BAKING POWDER
3/4 CUP MILK
1 EGG BEATEN
3 TBSP OIL
2/3 CUP BERRIES – I use either blueberries or raspberries. I use fresh when in season, but frozen berries work just as well.
Grease a 12 muffin tin.
Mix flours, sugar, salt and baking powder in a mixing bowl. Add milk, egg and oil and mix well. Batter will be sticky.
Add berries and carefully incorporate into the batter (be careful not to over mix or berries will get smushed and your muffins will come out purple – I’ve seen recipes suggest tossing berries lightly in flour first before adding to batter, but I am not sure it makes much difference…best to just be gentle).
Bake in 375° oven for 20 minutes or until a cake tester inserted into the centre of muffin comes out clean. Let cool in pan.
Prep Time: 10 min
Cooking Time: 20 min