Love. With a capital L.
Apple muffins, Banana Nut muffins, Cranberry muffins, Blueberry Muffins, shoot, even plain old plain muffins.
I love muffins more than cake. With frosting! That's how much I love muffins.
The other day I came across SEVEN GALLONS of blueberries in my freezer that were stuck in a large plastic bag and hidden behind some seal meat. You know what you do when you find seven gallons of berries? You SCREAM for joy!
And then you make muffins. (And Jam, but that's another post!)
Since I really like muffins and I make them ALL THE TIME, I like to experiment and I think I've finally developed the PERFECT muffin recipes. It's all trial and error folks. What better to do with your errors but to EAT them?!
Not to sugary, not too sweet. Just perfect Muffins to eat with your morning coffee. Or evening wine!
Cranberry Muffins (Lowbush Cranberry, AKA Lingonberry are the ONLY berries I use in this one)
*Preheat Oven to 350 degrees. Spray a 12 ct. muffin tin with cooking spray.
*In a bowl mix together 3/4 C Frozen Cranberries (or fresh if its September!) and 3/4 C Powdered Sugar. Set aside.
*In a medium size mixing bowl, whisk together 2 C flour, 1/2 C Sugar, 1 TBS Baking Powder, 1 tsp Salt and 1/2 tsp Nutmeg.
*In a small measuring cup, whisk together 1 C Milk, 4 TBS Oil, and 1 egg.
*Pour the milk mixture over the flour mixture and carefully combine the two until just moistened. Add the berry/sugar mix to the bowl and carefully fold together until Berries are incorporated and Sugar has dissolved.
*Spoon batter into oiled muffin tin. Sprinkle the tops with Raw Sugar and bake for 20-25 minutes until browned around the edges and firm to the touch.
Enjoy!
Blueberry Muffins (Tundra Blueberries are the only berries I use)
This recipe is almost exactly the same, except you substitute Blueberries for the Cranberries, and Cinnamon for the Nutmeg. Also you add 1/2 tsp of vanilla to this recipe.
*Preheat Oven to 350 degrees. Spray a 12 ct. muffin tin with cooking spray.
*In a bowl mix together 3/4 C Frozen Blueberries (or fresh if its September!) and 3/4 C Powdered Sugar. Set aside.
*In a medium size mixing bowl, whisk together 2 C flour, 1/2 C Sugar, 1 TBS Baking Powder, 1 tsp. Salt and 1/2 tsp cinnamon.
*In a small measuring cup, whisk together 1 C Milk, 4 TBS Oil, 1/2 tsp vanilla and 1 egg.
*Pour the milk mixture over the flour mixture and carefully combine the two until just moistened. Add the berry/sugar mix to the bowl and carefully fold together until Berries are incorporated and Sugar has dissolved.
*Spoon batter into oiled muffin tin. Sprinkle the tops with Raw Sugar and bake for 20-25 minutes until browned around the edges and firm to the touch.
Enjoy!
They're super easy to make, as a matter of fact, I frequently make them for breakfast before work and for a snack during lunch. 30 minutes from start to finish.
They're good to the last bite!
4 comments:
I am also a muffin head. Love them more than anything except good sourdough bread. I sprinkle mine with raw sugar, too and sometimes add a little grated lemon rind to the sugar. Yum. My muffins are very, very good. But I bet yours are better with your wild berries! Besides which, you are a lot more talented than anyone I know so I am SURE yours are super good!
The muffins look awesome, but the first thing I thought was "How big is that freezer?". That's a lot of berries to be hiding!
Mmm, Muffins. I'm sure yours are as good as mine! I just love them so I make them all the time!
@Allison: I have four freezers. I have to have enough for 100 lbs of fish, 200 lbs of meat, etc. haha. Oh and 30 gallons of berries, cause that's how many I picked this fall.
I just made a batch of the blueberry muffins. Delicious! I bet they would be even better with wild blueberries. One word of warning though, if you are using silicon baking cups don't fill them to the top or they run over.
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