These yummy muffins were a recipe I adapted from December's Homemakers magazine issue Sweet and Sour Bran Muffins. I made a few changes because of the ingredients I had at home. You could use any berries you have. They're really good right out of the oven and quick to make up. Perfect for breakfast.
1 cup all purpose flour
3/4 cup Red Fife** flour (or whole wheat)
3/4 wheat germ
1/2 packed brown sugar
1 tbsp baking powder
1/4 salt
1 cup milk
1/4 vegetable oil
1 egg
juice of half a lemon + about tbsp of lemon zest
1/2 cup frozen cranberries (thawed & chopped)
1/2 cup frozen blueberries
Whisk dry ingredients together. Mix wet ingredients separately. Stir both together until combined. Fold in berries. Put batter in muffin cups. Bake in 350* F oven for 35 mins. Makes 14 muffins.
Enjoy!
**I used Red Fife because that's what I had. It is similar to Whole Wheat. The recipe calls for Whole Wheat.
Those really do look easy to make. And perfect for a weekend breakfast or brunch. I pretty much always have those ingredients in the house.
ReplyDeleteThanks!
hmm...had to google Red Fife flour.
ReplyDeleteI really like the idea of blueberries and cranberries together. I'm going to try your recipe. I love a good muffin.
ReplyDeleteThose look fabulous! Thanks for sharing the recipe.
ReplyDeleteMy youngest daughter ('Princess Blueberry') would love these...maybe I could even get her to bake them! I've got wheat flour, but need to look up Red Fife.
ReplyDeleteMmmm, any kind of cranberry muffins are my favourites - especially at this time of year! These look delicious!
ReplyDeleteI'm a muffin addict, and these look delicious!
ReplyDeleteI love muffins and finding new recipes for them...thanks for sharing!
ReplyDeleteThese sound yummy and fairly healthy too; thanks
ReplyDeleteThose look delicious!
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