As the mother of a toddler (and with a second baby on the way), I’m big into baking healthy snacks that are appropriate for both of us. My latest pregnancy craving has been for muffins, which works out perfectly as my daughter loves them. The question always comes down to “What kind?”
Recently, that choice was taken completely out of my hands when our freezer decided to break down on us and I was left with bags filled with mixed berries (our smoothie favourite) that needed to be used, and fast. As there are only so many smoothies we can drink, of course, muffins came to mind.
We were really happy with the results of this find (I’m currently nibbling one with some cream cheese spread on it as I write this) and would definitely make them again. I made a few modifications and was pleased with the results.
Mixed Berry Muffins
Modified from Back to the Table: The Reunion of Food and Family by Art Smith
You’ll Need
Prep and Cook
Good to Know: Consider switching white flour for the same amount of spelt flour (a healthy alternative) and adding a Tbsp of Salba® or ground flax seed to boost the Omega 3 and fibre content.
What’s your favourite muffin recipe?
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