Monday, May 28, 2012

Secret Recipe Club - Whole Grain Mixed Berry Muffins

It's reveal time again for the Secret Recipe Club!  That's the club where we're assigned another person's blog, we select a recipe to try, and then blog about it. The blog assigned to me this month was The Daily Dish Recipes.  Nicole is a wife and mom who loves to cook wholesome meals for her family (along with some not-so-wholesome goodies), and is a much better food photographer than I am. In perusing her blog for recipes to try, her Basic Sour Cream Muffins caught my eye. I've been making different kinds of whole grain muffins lately for Don and me to eat for breakfast in place of those white flour/sugar/fat-laden ones at Costco.  Nicole's recipe is intended for different kinds of toss-ins, from fruit to chocolate chips.

I decided to add some fiber by replacing half of the all-purpose flour with whole wheat flour (I use white whole wheat flour from King Arthur) and by adding ground flax and wheat bran. I've been craving anything berry these days, so I added 3 cups of mixed berries (blackberries, raspberries, and blueberries). I buy those by the bag from Costco.

The result was a much lighter muffin than the ones I've made this month, even with the addition of the whole wheat flour and wheat bran.  It must be the sour cream.  These were delightful, and of course, they disappeared in a couple of days.  Again, I used my Wilton jumbo muffin tin and my brownie tin from Pampered Chef - the recipe filled up both. I ended up with 6 jumbo muffins and 12 square muffins that are about half the size of the jumbo ones.

Whole Grain Mixed Berry Muffins

1 stick of unsalted butter, softened
1 1/2 cups sugar
1 tsp. vanilla
4 large eggs
1/4 cup ground flax seeds
1/2 tsp. salt
1 tsp. baking soda
3/4 cup sour cream
1 1/2 cups all purpose flour
1 cup white whole wheat flour
1/4 cup wheat bran
3 cups of mixed berries


Preheat oven to 400˚. Grease the muffin cups or line with paper liners.
In a large bowl, beat the butter and sugar with an electric mixer until light and creamy, about a minute. Next, beat in the vanilla, eggs, ground flax, salt and baking soda.
Next, fold in the sour cream.
Now fold in the flour and wheat bran and any of the add-ins that you have chosen.
Scoop batter into muffin cups. Place in oven and bake for 15-20 minutes or until a toothpick is inserted and comes out clean. (Note:  the Pampered Chef brownie pan only takes about 12 minutes, and the jumbo ones take about 20.)
Allow to cool for about 10 minutes in pan.
Remove from pan and allow to completely cool on wire rack. Makes 24 muffins.





5 comments:

Nicole @ The Daily Dish said...

I love what you did to that recipe - these look amazingly delicious - you did a great job. I love this muffin recipe for almost any add in which makes it perfect.
Thank you for the sweet words about my picture taking - still learning but I appreciate the sweet words.

amy @ fearless homemaker said...

yum, these sound great+ I love that you added in some whole wheat flour to healthify 'em!

Anonymous said...

nice idea.. thanks for sharing.

Renee said...

I love that these muffins have flax seed and berries. I'm trying to be more mindful of what I'm cooking and eating so these are perfect for me to try!

Fran@fransfavs.com said...

Oh, these sound wonderful--great SRC choice!