Wild berries explosion muffins - Le Coup de Grâce
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    • Wild berries explosion muffins

    Preparation :20 min Cooking :25 min
    Difficulty :easy
    Servings :24 muffins

    Nothing beats these wild berries explosion muffins. Not too cochon, not too healthy with only 6 cups of butter and 10 cups of sugar. COME ON I’m just kidding.

    Ingredients

    • 2 1/2 all-purpose flour
    • 1 compact cup brown sugar
    • 1/2 cup whole wheat flour
    • 1/2 cup quick-cooking oatmeal
    • 4 tablespoons baking powder
    • 1 teaspoon cinnamon
    • 1/2 teaspoon nutmeg
    • 1/2 teaspoon salt
    • 3 eggs
    • 1 1/4 cup milk
    • 1/2 cup vegetable oil
    • 1 teaspoon vanilla extract
    • Zest of 1/2 lemon
    • 2 cups of a frozen berry mix (blueberries, cherries, blackberries)

    Preparation

    • Preheat the oven to 425° F.
    • In a large bowl, add the flours, brown sugar, oats, baking powder, cinnamon, nutmeg and salt. Mix with a whisk to break up the brown sugar.
    • Form a hole in the center and add the eggs, milk, oil, vanilla and lemon zest. Mix just enough to wet the dry ingredients.
    • Add the berries and mix gently.
    • Place silicone or parchment paper muffin cups in a muffin pan and divide the mixture among 24 cups.
    • Place in the oven and cook for 5 minutes. Reduce heat to 375° F and continue cooking for 15 to 20 minutes or until a toothpick comes out dry when poked in the center. Let cool 10 minutes before devouring.
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    Wild berries explosion muffins

    • Preparation : 20 min
    • Cooking : 25 min
    • Servings : 24 muffins

    Ingredients

    • 2 1/2 all-purpose flour
    • 1 compact cup brown sugar
    • 1/2 cup whole wheat flour
    • 1/2 cup quick-cooking oatmeal
    • 4 tablespoons baking powder
    • 1 teaspoon cinnamon
    • 1/2 teaspoon nutmeg
    • 1/2 teaspoon salt
    • 3 eggs
    • 1 1/4 cup milk
    • 1/2 cup vegetable oil
    • 1 teaspoon vanilla extract
    • Zest of 1/2 lemon
    • 2 cups of a frozen berry mix (blueberries, cherries, blackberries)

    Preparation

    • Preheat the oven to 425° F.
    • In a large bowl, add the flours, brown sugar, oats, baking powder, cinnamon, nutmeg and salt. Mix with a whisk to break up the brown sugar.
    • Form a hole in the center and add the eggs, milk, oil, vanilla and lemon zest. Mix just enough to wet the dry ingredients.
    • Add the berries and mix gently.
    • Place silicone or parchment paper muffin cups in a muffin pan and divide the mixture among 24 cups.
    • Place in the oven and cook for 5 minutes. Reduce heat to 375° F and continue cooking for 15 to 20 minutes or until a toothpick comes out dry when poked in the center. Let cool 10 minutes before devouring.

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