These beautiful muffins are already just a memory.

These beautiful muffins are already just a memory.

Last night Thing 1 had a friend sleep over, so I decided to bake a treat for breakfast. I offered up pancakes or waffles, but this friend had heard that there was fresh jam around and asked for muffins instead. Since she asked so nicely, I baked some mixed berry muffins up and we held another jam tasting event. (These went best with the Strawberry Lemon Marmalade.)

Whole Wheat Mixed Berry Muffins
makes 10 really big muffins

  • 1 cup sugar
  • 1/4 cup butter (room temperature)
  • 1/2 tsp salt
  • 2 eggs
  • 1 cup unbleached all-purpose flour
  • 1 cup whole wheat pastry flour
  • 2 tsp baking powder
  • 1/2 cup milk
  • 1 tsp vanilla extract
  • 1 cup blueberries
  • 1 cup diced strawberries
  • 1/3 cup powdered sugar
  • 1-2 tbs milk
  1. Heat over to 350 and prepare muffin tins by greasing or lining with paper
  2. Cream together butter, sugar, and salt until light and fluffy. Add eggs in one and a time, beating after each until well combined.
  3. In another bowl, combine flours and baking soda. Slowly add flour mixture to butter mixture, alternating with milk, until blended. Try not to over-mix. Blend in vanilla.
  4. Fold in berries, and transfer to muffin tins. Bake 25-30 minutes, until golden on top. Remove from oven and cool in tins for 5 minutes, then transfer to a cooling rack.
  5. Combine powdered sugar with a little milk at a time to make a thick glaze. Drop teaspoonfuls of glaze on top of hot muffins, and let it run down the sides.
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