Category Archives: Berries

Muffin Monday Double Berry Muffins

Ohhh, I know I shouldn’t have favorites, but I DO love Muffin Mondays. We’re lucky enough to have a couple of mature blackberry bushes and a newbie blueberry bush in the yard. The berry yield for this pretties came from those obliging bushes.

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INGREDIENTS:

1 1/4 cup Fresh Berries (Blackberries and Blueberries)

1 1/4 cup  Zucchini (Grated)

1/8 cup Rhubarb (Grated)

1/3 cup Sugar

I only had one stalk of rhubarb left from the other day's recipe. That came out to about a quarter cup when grated.

I only had one stalk of rhubarb left from the other day’s recipe. That came out to about a quarter cup when grated.

3 cups White Whole Wheat Flour

1 teaspoon Baking Powder

1 teaspoon Baking Soda

1 teaspoon Salt

3 Eggs

1/2 cup Almond Milk

1 cup Sugar

1 teaspoon Vanilla

1 stick  Butter melted

DIRECTIONS:

1. Preheat oven to 400 degrees. Prepare 18 muffin cups with liners and cooking spray.

2 .In a large bowl gently mash the berries with a spoon. Add grated Zucchini, Rhubarb and 1/3 Sugar. Mix.

Mashed berries, Zucchini and rhubarb.

Mashed berries, Zucchini and rhubarb.

3. In a second bowl combine the Flour, Baking Powder, Baking Soda and Salt.

4. In a third bowl (do you see a pattern here?) combine the Eggs, Milk, 1 cup of Sugar, Vanilla and Butter.

5. Add the Egg/Milk mixture to the Flour and stir until combined to form the batter.

6. Fold the Berries into the batter.

7.  Divide evenly into muffin cups. BAKE for 20 minutes. A toothpick inserted into the center of a muffin should come out clean.

Fresh from the oven.

Fresh from the oven muffin-y goodness.

8. Let cool 5 minutes and remove from muffin cups. Enjoy with some butter.

No taster quotes today as Maggie is at work… so you’ll have to take my word for it… these muffins are yummy, light and the perfect moisture level.  My only complaint would be the number of bowls I had to employ to make them.

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Muffin Monday: Berry White Chocolate Muffins

Berry White Chocolate Muffins*

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Ingredients:

  • 3 cups White Whole Wheat Flour

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  • 1 cup Granulated Sugar or Demerara Raw Sugar

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  • 2 teaspoons Baking Powder
  • 2 Teaspoons Baking Soda
  • 1/2 Teaspoon Salt

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  • 1 cup Skim Milk

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  • 1/2 cup Yogurt

yogurt

  • 2/3 cup Canola or Vegetable Oil

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  • 2 teaspoons of Vanilla Extract

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  • 1 cup of White Chocolate Chips

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  • 1 cup Blackberries

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  • 1 Cup Blueberries

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Directions:

1. Pre-heat the oven  to 375 f. Spray muffin tins lightly. (This is a large batch so either prepare two 12 muffin pans — for smaller muffins — or one 12 and one 6 muffin pan for larger muffins.)

2. Place the Berries in a blender and process. Add the Sugar, Milk, Yogurt, Vegetable Oil and Vanilla Extract and blend completely, creating a pretty Superbowl Winning BALTIMORE RAVENS purple berry slurry.

Berry Slurry

3. In a large bowl combine the Flour, Baking Powder, Baking Soda and Salt.

4. Pour the berry slurry into the dry ingredients and mix.

The Berry Slurry and the dry ingredients just as I start to hand mix the two together (and remember that I wanted to take a picture.)

The Berry Slurry and the dry ingredients just as I start to hand mix the two together (and remember that I wanted to take a picture.)

What the mixed batter looks like.

What the mostly mixed batter looks like.

5. Fill the muffin tins with the batter (divide evenly into 12 muffin cups if you want smaller muffins, divide evenly into 18 muffin cups if you want larger muffins — I went for larger muffins).

6. Top with 6 to 8 White Chocolate Chips per muffin.

7. Bake for 15 to 20 minutes. Test with the toothpick test. Remove and let cool for 5 minutes in the pan before turning them out onto a cool surface. Let sit at least 5 more minutes before enjoying.

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These muffins were delicious and not too sweet. They were moist, but not gooey.  Muffin taster Andrew S. liked the way the White Chocolate complimented the berries. My other tasters (fellow members of the contemporary band at my church) were too busy scarfing them down to give me a comment — which I take as a good sign.

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UPDATE: Jenny B. (one of the other members of the  Contemporary Band at my church) has weighed in to say of the muffins that “THEY WERE AMAZING!!!!!!”  Thanks for the endorsement Jenny!

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*I know there should be a comma in the name of this muffin recipe, but I just couldn’t resist. I’m guessing that should Soul/Funk/Disco pioneer Barry White eat one of these muffins he’d probably comment … “I’ve heard people say that too much of a good thing can’t be good for you, baby, but I don’t know about that… I can’t get enough of  these muffins babe.”

Yeah, you’re going to be humming that all day. You can thank me later.


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