Ingredients: |
Ingredients: 1 1/2 cups whole-wheat pastry flour, (see Note) or whole-wheat flour
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 cup nonfat buttermilk, (see Tip)
2/3 cup brown sugar
2 tablespoons butter, melted
2 tablespoons canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups fresh or frozen berries, (whole blackberries, blueberries, raspberries; diced strawberries)
1/2 cup chopped toasted sliced almonds, (see Tip), plus more for topping if desired
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Directions: |
Directions:Preheat oven to 400°F for muffins, mini loaves and mini Bundts or 375°F for a large loaf. (See pan options, above.) Coat pan(s) with cooking spray.
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. |
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Notes: |
Personal
Notes: Per serving: 220 calories; 7 g fat ( 2 g sat , 3 g mono ); 41 mg cholesterol; 33 g carbohydrates; 6 g protein; 3 g fiber; 183 mg sodium; 81 mg potassium.
Carbohydrate Servings: 2
Exchanges: 1 starch, 1 other carb, 1 fat
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This recipe for Berry-Almond Quick Bread is from