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
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.