Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This wholesome quick-bread recipe is just what you need; whatever berries you have on hand go into a versatile, whole-grain buttermilk batter that can be baked into muffins, loaves or even doughnutlike mini Bundts.

Stacy Fraser
Source: EatingWell Magazine, October/November 2005

Gallery

Recipe Summary test

total:
1 hr 15 mins
Servings:
12

Nutrition Profile:

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F for muffins, mini loaves and mini Bundts or 375 degrees F for a large loaf. (See pan options, above.) Coat pan(s) with cooking spray.

    Advertisement
  • Whisk whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda and salt in a large bowl.

  • Whisk eggs, buttermilk, brown sugar, butter, oil, vanilla and almond extract in another large bowl until well combined.

  • Make a well in the center of the dry ingredients, pour in the wet ingredients and stir until just combined. Add berries and almonds. Stir just to combine; do not overmix. Transfer batter to the prepared pan(s). Top with additional almonds, if desired.

  • Bake until golden brown and a wooden skewer inserted into the center comes out clean, 22 to 25 minutes for muffins or mini Bundts, 35 minutes for mini loaves, 1 hour 10 minutes for a large loaf. Let cool in the pan(s) for 10 minutes, then turn out onto a wire rack. Let muffins and mini Bundts cool for 5 minutes more, mini loaves for 30 minutes, large loaves for 40 minutes.

Associated Recipes

Nutrition Facts

221 calories; protein 5.7g; carbohydrates 33.3g; dietary fiber 2.9g; sugars 11.5g; fat 7.5g; saturated fat 1.8g; cholesterol 36.4mg; vitamin a iu 118.2IU; vitamin c 2.4mg; folate 7.3mcg; calcium 59.9mg; iron 0.8mg; magnesium 13.8mg; potassium 88.2mg; sodium 183.9mg; thiamin 0.1mg.
Advertisement