Name: Bumbleberry Muffins recipe
Ingredients: 1 cup milk;1 tablespoon lemon juice;1 cup all-purpose flour;½ cup whole wheat flour;½ cup rolled oats;½ cup ground flax seeds;½ cup white sugar;2 teaspoons baking powder;1 ½ teaspoons ground cinnamon;1 teaspoon baking soda;1 teaspoon ground nutmeg;½ teaspoon salt;2 eggs;1 teaspoon vanilla extract;1 cup mixed frozen berries

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Ingredients

1 cup milk 1 tablespoon lemon juice 1 cup all-purpose flour ½ cup whole wheat flour ½ cup rolled oats ½ cup ground flax seeds ½ cup white sugar 2 teaspoons baking powder 1 ½ teaspoons ground cinnamon 1 teaspoon baking soda 1 teaspoon ground nutmeg ½ teaspoon salt 2 eggs 1 teaspoon vanilla extract 1 cup mixed frozen berries

Nutrition Info

155.4 calories carbohydrate: 26.6 g cholesterol: 32.6 mg fat: 3.7 g fiber: 3 g protein: 4.9 g saturatedFat: 0.8 g servingSize: - sodium: 305.2 mg sugar: 10.5 g transFat: : - unsaturatedFat: : -

Directions

Preheat the oven to 325 degrees F (165 degrees C). Grease a muffin tin.
Mix milk and lemon juice in a bowl. Let stand until soured, about 5 minutes.
Combine flour, whole wheat flour, oats, flax, sugar, baking powder, cinnamon, baking soda, nutmeg, and salt in a large bowl.
Beat soured milk, eggs, and vanilla extract together in a smaller bowl. Mix into flour mixture until batter is just moistened. Fold in berries. Spoon batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the tin for 5 minutes, before transferring to a cooling rack.

Recipe Yield

12 muffins

Recipe Note

After many attempts to get this just right, this is what transpired. I ran a B&B called Bumbleberry Inn and made these muffins every morning to my guests' delight.

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