This is a modified version of a recipe given to me by a friend. I’ve subbed in all sorts of other fruits, and even veggies, for the blueberries, and they come out awesome every time.
Combine milk and vinegar in a small bowl; allow to rest for 5 minutes.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin cups or line with paper liners.
Mix all-purpose flour, whole wheat flour, sugar, baking powder, and salt in a large bowl; make a well in the center. Pour eggs, milk mixture, and canola oil into well; stir until batter is just combined. Fold in blueberries and pour batter into prepared muffin cups.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool slightly on a wire rack.
Per Serving: 238 calories; protein 4.3g; carbohydrates 32.1g; fat 11g; cholesterol 32.6mg; sodium 201.8mg.
The quality of the flour could make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal bread , which doesn’t always getting bigger as well as clear bread.
To made this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then clear it off the next day.