Ingredients:
2 cups all-purpose flour
1/2 cup sugar
1 tbsp baking powder
1/4 tsp salt
1 large egg
1 cup buttermilk ***
1/4 cup oil
1 cup berries (I used a mix of frozen blueberries, raspberries and blackberries)
1 cup white/chocolate chips (I used half milk chocolate, half white chocolate)
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| The yummy looking batter. |
Directions:
1. Measure first 4 ingredients (dry ingredients) into a large bowl. Stir. Make a well in the centre.
2. Combine the next 3 ingredients (wet ingredients) in a small bowl. Add to well.
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| Muffin liners filled right to the top for a full looking muffin with a rounded top. |
3. Add the berries and chocolate chips. Stir gently until just moistened.
4. Fill 12 paper-lined muffin cups at least 3/4 full. (I was able to fill the liners almost right to the top.) Bake in 375F oven for about 24 minutes until toothpick inserted comes out clean.
5. Let stand in pan for 5 minutes before removing to wire rack to cool.
***If you don't have buttermilk, you can use soured milk. To do this, put 1tbsp of white vinegar or lemon juice in a 1 cup measuring cup. Add enough milk to make 1 cup. Stir and let stand at least 1 minute.***
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| The baked muffins cooling in the muffin pan for 5 minutes. They cooked up perfectly in 24 minutes! |
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| The final product cooling before we can taste test. They are quite soft when warm, so patience is oh so important - even though they smell so delicious! |
