Читать книгу The Alaska Wild Berry Cookbook - Alaska Northwest Books - Страница 16

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15

Preheat the oven to 400°F. Line a 12-cup muffin pan with paper liners, or grease lightly with vegetable oil.

In a bowl, stir together the berries, whole wheat flour, all-purpose flour, wheat germ, sugar, baking soda, and salt. In another bowl, stir together the yogurt, eggs, and oil and pour over the flour mixture. Stir the mixture just enough to moisten the dry ingredients.

Spoon the batter into the prepared muffin pan, filling each cup about three-quarters full. Bake until a toothpick or skewer inserted into the center comes out clean, 18 to 20 minutes.

Serve warm, with lots of butter.

MAKES 12 MUFFINS

1⁄2 to 3⁄4 cup dried wild berries1 cup stone-ground, whole wheat flour

1⁄2cup all-purpose flour

1⁄2 cup toasted wheat germ

1⁄2 cup sugar11⁄2teaspoons baking soda

1⁄2teaspoon salt8 ounces plain yogurt

2 large eggs

1⁄4 cup vegetable oilButter,for serving

Whole Wheat-Berry Muffins

The Alaska Wild Berry Cookbook

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