Learning As I Chop

Experimenting, Muffin Style

Posted in Baking/Cooking by R @ Learning As I Chop on January 24, 2011

The other day, I saw a lovely muffin recipe on Eat Live Run. I had never made muffins before (this is LAIC, after all) and figured there was no time like the present. However lately I’ve been wanting to be a little “healthier.” Not necessarily diet, but watch my butter/sugar/white flour intake a little. Don’t worry, I’m not abandoning my food philosophy, but sometimes 1 rather than 2 cups of sugar can make a difference. For comparison’s or  purist’s, sake, you can find the original muffin recipe here. And here’s how I changed it a little

1 cup all-purpose flour and 1 cup whole wheat flour (a first for me)

1 1/2 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

2 tsp grated orange zest

2 cups fresh blackberries (or berry of your choice..use frozen if you can’t find fresh!)

1 stick butter, softened

1/2 cup sugar

2 eggs

1/2 cup milk

Preheat your oven to 375.

In a large bowl, combine the flour, orange zest, baking powder, salt and cinnamon together. Gently add the blackberries and stir so that the berries are covered with flour. Set aside.

Cream the butter and sugar together. Add the eggs, one by one, until thoroughly combined. Add the milk and blend.

Pour the wet ingredients over the dry ingredients and toss gently, being careful not to crush the berries. Scoop batter into 12 greased muffin tins – omitted the sprinkle vanilla sugar (or regular granulated sugar) over the tops.

Bake for 25-30 minutes until the tops are golden. Let cool for five minutes in the tins then pop out and cool completely.

Like Jenna, I happily found some blackberries on sale. Perhaps there’s some kind of abundance/fruitful harvest in the world? Regardless, was happy to find affordable berries in the middle of Winter. It’s the little things…

As mentioned, I’d never made muffins before so I just shoveled a little batter into each cup. Not the prettiest picture but it seems to have worked well. H helped too.

After 27 minutes (I’m always afraid of over-drying baked goods), I opened the oven to the little darlings on top. Considering it was my first try, I’d call these muffins a success. Sure, they taste healthier than “the real thing,” but that’s ok. I envision these goods as a quick breakfast on-the-go. If you’re looking for that kind of brekkie, definitely try this recipe. Might also be good for kids. Enjoy!


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