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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. 

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