Fruit and Nut Muffin
Ingredients
Method
Ingredients
- 1 cup whole-wheat pastry flour
- ¾ cup all-purpose flour
- ¼ cup almond flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon orange zest
- ¾ cup dried fruit (black currants, raisins, chopped nuts)
- 2 eggs, large
- 1¼ cups low-fat (1%) buttermilk
- ½ cup brown sugar
- 6 tablespoons canola oil (or any neutral flavored oil)
- 1 tablespoon orange juice
- ½ teaspoon vanilla
Method
- Place the rack in the top third of the oven and preheat the oven to 2000C. Line muffin tins with paper liners.
- In a large mixing bowl, combine the flours, baking powder, baking soda, salt, and orange zest. Add black currantsetal and toss gently to coat the dried fruit in flour. This will help keep them suspended in the batter versus falling to the bottom.
- In a medium mixing bowl, lightly beat the eggs, then whisk in the buttermilk, brown sugar, oil, orange juice, and vanilla. Don’t be concerned if the mixture looks curdled or lumpy.
- Pour the wet ingredients into the dry ingredients and stir until most of the flour is incorporated. The mixture can be slightly lumpy; don’t overmix. Divide the batter among the 18 prepared muffin cups.
- Bake 12 to 14 minutes, or until the muffins are golden brown around the edges.
