Chef’s Note

“I swap out flour for white whole wheat flour and buttermilk with homemade kefir”






12 muffins




  • 2 12 cupsall-purpose flour
  • 34 cupgranulated sugar
  • 2 teaspoonsbaking powder
  • 12 teaspoonbaking soda
  • 14 teaspoonsalt
  • 1 14 teaspoonslemons or 1 14 teaspoonsorange zest
  • 1 egg, large and lightly beaten
  • 1 cupkefir or 1cupbuttermilk
  • 12 cupsafflower oil or 12 cupcanola oil
  • 1 teaspoonpure vanilla extract
  • 1 12 cupsraspberries (blueberries, black berries or combination)
  • 1 tablespoonturbinado sugar
  • Directions

  • Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Line with paper liners, or butter or spray, with a non stick cooking spray, 12 – 2 3/4 x 1 1/2 inch muffin cups.
  • In a large measuring cup or bowl whisk together the egg, buttermilk, oil, and vanilla extract.
  • In another large bowl combine the flour, sugar, baking powder, baking soda, salt, and zest. Gently fold in the berries. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.
  • Fill each muffin cup almost full with batter, using two spoons or an ice cream scoop. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 – 25 minutes. Transfer to a wire rack and let cool for about 5 – 10 minutes before removing from pan.
  • Makes 12 regular sized muffins.
  • Note: If using frozen berries you may have to bake the muffins a little longer than the stated time.
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