Wednesday, February 14, 2007

Black and blueberry muffins

My notes in parenthesis


1 cup whole wheat flour (you could use all-purpose flour here, if you didn't have whole wheat)
1 cup all-purpose flour
1/3 cup wheat germ
2/3 cup white sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
2 eggs, beaten
2 cups half-and-half cream (or 2% milk)
1 cup fresh (or frozen) blackberries
1 cup fresh (or frozen) blueberries

Preheat oven to 400 degrees F (200 degrees C). Butter muffin pan.
In a large mixing bowl, whisk together flours, wheat germ, sugar, baking powder, salt, and cinnamon. In another bowl, whisk together half and half cream and eggs. Stir wet ingredients into dry, mixing just to combine. Fold in berries. Scoop batter into muffin pan cups. If there are any empty cups, fill those halfway with water.
Bake in preheated oven for 20 minutes, or until done.

(This makes a loose batter. You could add a little extra flour if you wanted, but the muffins turned out fine as is.)

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