• Ashley Margaret Waterman

Mixed Berry Muffins

Mixed Berry Muffins

2 1/2 cups flour

1 Tbsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 cup earth balance, melted and cooled

1 cup sugar

2 eggs

1 cup almond milk with + 1 Tbsp lemon juice

1 Tbsp vanilla

1 1/2 cups frozen berries

Preheat your oven to 375.

Line a muffin tin with baking cups.

Sift the flour, baking powder, baking soda, and salt together, then set aside.

In a medium bowl, whisk together the melted butter and sugar.

Add the eggs, milk, and vanilla and whisk.

Take 1 Tbsp of the dry ingredients and coat your frozen berries in it.

Make a well in the dry mixture and add the went ingredients.

Fold together until just combined.

Fold in the berries.

Divide the batter between the 12-14 muffin cups.

Bake for 23-25 minutes, or until a toothpick comes out clean.

There are always techniques to learn when baking. I'm not a professional baker, but my cupcake technique is pretty down pat. There's room for improvement with almost every other baked good. I long to perfect muffins in my kitchen. They're similar to cupcakes in shape, but I want to replicate the massive muffins you find in the bakery department at the grocery store.

These mixed berry muffins taste good, but they're still smaller than I desire. I attempted to bake one of the muffins in just the paper liner--no muffin tin. The result was a muffin cookie--mukie.

It was surprisingly delicious. This muffin cookie had the flavor of the muffin with a perfect texture. It'd go well with a chocolate dipping sauce!

Perhaps the trick to massive muffins is simply a large muffin tin. I'll have to acquire one and try again.

#baking #breakfast #muffins #mixedberrymuffins #homemade #technique #frozenberries #dairyfree


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