Breakfast Muffins-12 portions
1 1/2 cup whole wheat flour
1/2 cup white flour
1 Tbsp Baking Powder
1/2 teaspoon of Baking Soda
3/4 teaspoon of salt
3 large eggs
1 cup of Buttermilk
1/4 cup of Brown Sugar
1 teaspoon of vanilla
3 Tablespoons of melted butter
3 Tablespoons of vegetable oil
1 1/2 cups of seasonal fresh fruit/dried fruit,toasted nuts or frozen corn kernels.
Mix all dry ingredients.
Set aside.
Mix all wet ingredients: egg, buttermilk,vanilla, butter, oil .
Add dry ingredients to wet ingredients cup at a time.
Add fruits, your personal preference comes into play here.
Mix well:
Preheat oven to 400*.
Spoon batter into paper lined muffin tins.
Bake 10 to 15 minutes.
I usually make at least double batch, so I can freeze at least half.
1 1/2 cup whole wheat flour
1/2 cup white flour
1 Tbsp Baking Powder
1/2 teaspoon of Baking Soda
3/4 teaspoon of salt
3 large eggs
1 cup of Buttermilk
1/4 cup of Brown Sugar
1 teaspoon of vanilla
3 Tablespoons of melted butter
3 Tablespoons of vegetable oil
1 1/2 cups of seasonal fresh fruit/dried fruit,toasted nuts or frozen corn kernels.
Mix all dry ingredients.
Set aside.
Mix all wet ingredients: egg, buttermilk,vanilla, butter, oil .
Add dry ingredients to wet ingredients cup at a time.
Add fruits, your personal preference comes into play here.
Mix well:
Preheat oven to 400*.
Spoon batter into paper lined muffin tins.
Bake 10 to 15 minutes.
I usually make at least double batch, so I can freeze at least half.