BUMBLEBERRY MUFFINS

Bumbleberry Muffins image

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.

Provided by sherry

Categories Whole Wheat Muffins

Time 45m

Yield 12

Number Of Ingredients 15

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Ingredients

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

Steps:

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.

Nutrition Facts : Calories 155.4 calories, Carbohydrate 26.6 g, Cholesterol 32.6 mg, Fat 3.7 g, Fiber 3 g, Protein 4.9 g, SaturatedFat 0.8 g, Sodium 305.2 mg, Sugar 10.5 g