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Ingredients
- 1 c. WW flour
- 3 c. Unbleached all-purpose flour
- 1 c. Sugar, (or possibly less)
- 2 Tbsp. Baking pwdr
- 1 tsp Baking soda
- 2 x Egg-substitutes, (1/2 c.)
- 2 c. Low-fat buttermilk, (can use yogurt)
- 2 pt Still-frzn raspberries
- 1 pt Still-frzn blueberries
Directions
- Mix dry ingredients. Add in wet ingredients, not including frzn fruit. When everything is mixed well, gently mix in the frzn fruit soas not to break the raspberries and blueberries. If added when still frzn, they will remain whole and pretty and the dough won't stain.
- Decrease the amount of sugar depending on the tartness of the berries. My berries were particularly tart so sugar should be decreased to 1/2 to 3/4 of a c. if your fruit is sweet.
- Bake at 350 for 35-40 min.
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