Sunday, January 31, 2010

Day #5: Buttermilk Berry Muffins

Todays recipe involves my favorite food-BERRIES. I love all types-blueberry, raspberry, blackberry, and strawberry. You can use a combination of berries in this muffin or just one variety-whatever you like. Today, I made mine with Raspberries. I have made an executive decision to substitue 6 tablespoons of canola oil for the 6 tablespoons of melted butter that the author of this cookbook calls for in each muffin recipe. Personally, I have found that using oil rather than butter makes for a more moist muffin. And, I am all about my muffins being moist :-). Enjoy! Tomorrow we will be making Walnut Cinnamon Muffins.

Buttermilk Berry Muffins

1 cup frozen mixed berries, such as blueberries, raspberries, blackberries, and strawberries
2 cups all-purpose flour
1 tbsp baking powder
1/8 tsp salt
Heaping ½ cup superfine sugar
2 large eggs
1 cup buttermilk
6 tbsp canola oil
1 tsp vanilla extract
confectioners sugar, for dusting

Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12muffin pan liners. Cut any large berries, such as strawberries, into small pieces. Stir together the flour, baking powder, and salt in a large bowl. Stir in the superfine sugar. Lightly beat the eggs in a large bowl, then beat in the buttermilk, oil, and vanilla extract. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients, and add the berries. Stir gently until just combined; do not overmix. Spoon the batter into the prepared muffin pan. Bake in the preheated oven for about 20 minutes, until well risen and firm to the touch. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack and let cool completely. Dust with confectioners' sugar before serving.

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