What’s your favorite kind of muffin? Is it blueberry, strawberry, blackberry or maybe even raspberry? What about a muffin with all those yummy fruits in it!!??
Once or twice a month I make muffins to take to church for the small coffee corner we have there! Today I’m sharing with you the recipe I use and some of the pictures of the process.
2 cups all-purpose flour, sifted
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
2/3 cup milk
1/4 cooking oil
1 cup of your favorite kind of frozen fruit
1. Preheat the oven to 400*F. Combine the sifted flour, sugar, baking powder, and salt in one of the mixing bowls. Stir until well blended.
2. Beat the eggs, milk, and oil together with a fork.
3. Dump the wet ingredients into the dry ingredients. Stir five times. Add the berries and stir until just combined. The batter should be clumpy and lumpy. For real. If it’s smooth, your finished muffins will be dense. (Yuck.)
4. Fill the cups of the muffin tin two-thirds of the way full, and bake 20 to 25 minutes. The baked muffins will come out of the pan more easily if you let them cool for a few minutes first.
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Okay, okay so I don’t follow the recipe exactly. I do it a bit differently. I don’t put the berries in the batter I put them in the greased pan and then put that batter on top of them. It keeps the batter from turning purple or red. I also use a muffin pan smaller then the recipe calls for so that the muffins are easier to eat. When using the smaller pan, I cut back the baking time to about 10 – 12 minutes.
Photos by Abby Rose 