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
- 2 cups all-purpose flour
- ¾ cup brown sugar
- 2½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 cup milk
- ½ cup melted butter (with one Tbsp cream cheese added)
- 2 large eggs
- 1⅓ cups fresh berries, such as blueberries, raspberries, blackberries or sliced strawberries, or a combination. (We added 1⅔ cups of berries.)
Prep and Cook
- Heat over to 375°F
- Butter a muffin tin or add paper cups to the tin
- Combine dry ingredients. Mix wet ingredients in a separate container (minus the berries).
- Fold in the berries.
- Spoon equal amounts into the tray and bake for 20 to 25 minutes or until a toothpick comes out clean in the middle.
- Let cool then enjoy.
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?