I could call these "Memorial Day Muffins" for a another reason besides their patriotic colors: they bring up some long- ago memories for me!
When I make muffins, I often use a recipe I've had since my eighth-grade Home-Ec class! Pretty tried
and true after so many years, don't you think? The sight of the crumpled recipe reminds me of giggling afternoons, as my friends and I baked cakes and made macaroni-and-cheese at school.
This recipe connects me to my past.
This Basic Muffins recipe has been a starting point for a variety of different muffins I have made. Adding berries to it today meant that I had to modify some of the quantities of the other ingredients, because of their high water content.
In fact, I changed the recipe quite a bit! I reduced the amount of milk, used vegetable oil instead of melted shortening, increased the amount of sugar, and added white chocolate chips, coconut, and a topping of sugar to the original recipe. I first made a batch of muffins using a "triple berry blend" of frozen raspberries, blueberries and blackberries.
While the triple berry muffins were delicious, the blackberries were a little too large, and the black and blue overpowered the red.
I tried again, this time using frozen blueberries and fresh raspberries. Perfect!
These muffins are best served warm, on the day they are made.
Here's the recipe. Three cheers for the red, white, and blue!
Red Raspberry, White Chocolate and Blueberry Muffins.
3/4 cup milk1/4 cup vegetable oil1 egg1/4 tsp. Almond Extract
2 cups flour2 1/4 tsp. baking powder3/4 tsp. salt1/2 cup sugar1/2 cup white chocolate chips1/4 cup coconut, flakes or shredded
1/2 cup blueberries (fresh or frozen)1/2 cup raspberries (fresh or frozen)
Non-stick cooking spray
Sparkling sugar sprinkles or raw sugar
Preheat oven to 400 degrees F. Grease about 12 - to - 18 muffin tins with cooking spray.1. Whisk wet ingredients until well combined.
2. Mix dry ingredients well.
3. Add wet ingredients to dry ingredients all at once. Mix just until dry ingredients are dampened and incorporated; batter may still be lumpy.
4. Very gently fold in berries, trying not to break too many of them.
5. Fill muffin tins half to three-quarters full with batter. Sprinkle with sparkling sugar.
6. Bake muffins about 18 - 22 minutes, until golden brown. Carefully remove from muffin tins when cool.
Note: This recipe was created at high altitude. If you live close to sea level, it might be necessary to increase salt to 1 tsp. and baking powder to 3 tsp. for best results.
Whether you make these to celebrate an American holiday or for any other reason, I hope that you enjoy them!
Do you have a favorite muffin recipe?
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