Berry Muffinz

So the last month or so all I’ve really been making are chocolate chip cookies and banana muffins. The last thing I need to write is a another banana muffin recipe so I haven’t posted any of that. Also, I’m not ready to disclose my chocolate chip cookie recipe. That’s a special post. Plus if you guys knew how to make them then maybe you’d attract hungry people and then I wouldn’t be special anymore. JK. I’m only. . .JKing.

Anyway, I have been baking but if the recipe isn’t great I’m not going to share it.

This however, is pretty great. I believe this is my first ever try at berry muffins.

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Bake them for the people you went to high school with and the people you didn’t go to high school with. And save one for your little sister because even if she has the stomach flu she will find the strength to stomach one down.

Adapted from the lovely Joy the Baker

Yields 10 muffins

6 Tablespoons of unsalted butter

1/3 cup milk

1 egg

1 egg yolk

3/4 teaspoon vanilla extract

1 1/2 cups all purpose flour

3/4 cup sugar

1/2 teaspoons baking powder

3/4 teaspoon salt

1 1/2 cup berries of choice (I used blueberries and blackberries)

Preheat oven to 375 degrees Fahrenheit. Prepare muffin tin by spraying with PAM or by setting muffin liners.

Melt butter in a sauce pan and stir continuously. Wait until to it begins to foam and bubble and keep stirring. Eventually the foaming will stop and at that point the butter begins to brown. Keep a VERY close watch on it because at this point as you will need to see when you can transfer the butter. Once the butter has a brown layer underneath and is a golden brown on top, you will transfer it to another bowl to cool. It’s important to pay attention to this process because the butter can easily burn.

While the butter is cooling combine flour, salt, baking powder, and sugar in a large bowl. In another bowl, combine milk, egg, yolk, vanilla extract, and cooled butter. Add this mixture to the flour mixture until just combined. Next you will fold in the berries.

Divide among the muffin tin and bake for 17-20 minutes, or until a toothpick comes out clean. Wait 15 minutes for them to cool then serve to your band friends.

Notes:

I was almost tempted to call this “cornbread” because mine tasted like cornbread muffins. That’s not really super correct, so I didn’t name them that. Just a note.

Be careful not to overmix because then we have gummy muffins. We want nice, soft muffins.

Ovens are so dang temperamental and everyone’s oven is different. Keep a close eye if you know your oven runs hot. Better to check early and see them under baked than find them hard from being baked too long.

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All I got for ya.

PS, I love when the animals model. So presh.

Have a berry good day!

Liz

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