Recipe by mtilton
Berries have more anti-oxidants than any other food (see http://optimalhealth.cia.com.au/OracLevels.htm). I also know that some flours have certain nutrients that others might not, so I adapted a muffin recipe and created my own mix.
Top Review by strap2_11979915
I like the flavor and texture.I was unable to detect any one fruit taste.A couple stuck even with foil liners!I think I would cut honey in half;they were a little sweet for me.I like the flour combination.(very unique.)I would make again but leave fruit in larger pieces.I used buttermilk instead of souring milk along with whole wheat pastry flour.I will try another tomorrow to see if i like as much.
- 1 cup whole wheat flour
- 1⁄4 cup barley flour
- 1⁄4 cup millet flour
- 1⁄4 cup rye flour
- 1⁄4 cup spelt flour
- 1⁄2 teaspoon salt
- 2 teaspoons baking soda
- 3⁄4 cup milk
- 1⁄2 tablespoon lemon juice
- 1⁄2 cup honey
- 2 teaspoons olive oil
- 1⁄2 cup blackberry, frozen
- 1⁄2 cup blueberries, frozen
- 1⁄2 cup raspberries, frozen
- 1⁄2 cup strawberry, frozen
Directions See How It's Made
- Pour 3/4 cup of milk into a container and add 1/2 tablespoons of lemon juice to sour it. Let sit for 5 minutes.
- Pre-heat oven to 400º F.
- Mix flours together. Add salt and baking soda and blend mixture well.
- Cut larger pieces of berries into smaller pieces about the size of the blueberries.
- Add soured milk, honey and oil to the batter.
- Oil muffin tins, or use liners.
- Either mix all the berries into the mix and spoon the batter into the muffin tins. Your batter will be purple.
- Or else spoon a little of the mixture into the muffin tins, and alternate adding a pieces of berries and spoonfuls of batter.
- Bake at 400º F for 25 minutes.