Berry Muffins (makes 9 approx.)

 

Breakfast

The goal of the Crappy Kitchen is to document nightly dinners however I need to give you this quickie recipe….  In the morning, when I am moving a little slower and I feel like having  something sweet for breakfast I hate having to go to the trouble of looking up a recipe. I just want to blindly put something together in my half drowsy state and not have to pour over a book with lists of ingredients. I figured that most of the muffin recipes I have tried in my life generally have flour, butter or oil, eggs, a raising agent and some sort of binder?  I tried a few different methods and ingredients and came up with this really easy to remember “any kind of muffin” recipe.

Memorize this: 2 cups unbleached all-purpose flour, 6 tbs unsalted butter, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 cup sugar, 1 cup milk (any %), 1 egg, 1 cup of berries (blueberries, raspberries, sliced strawberries or cherries, even chocolate chips!)

Preheat oven to 375*

 

Melt Butter

Melt butter on low heat in small pan and set aside. While butter is melting put the flour in bowl with sugar, baking soda & baking powder. Mix it together with a manual whisk. Crack egg into small bowl and mix it a little with a fork. Add milk to egg and mix and then

Mix berries carefully - no over-mixing!

add melted butter to the liquid. Pour into flour mixture and mix with a wooden spoon until JUST combined (no over-mixing) Add the fruit and mix in carefully. Divide into muffin cups and bake for 20

bake @ 375* for 20 minutes (make coffee)

minutes. Let them sit for 1 minute in the tin to let them steam before

muffins ready

turning out onto a wire rack to cool. I freeze any leftovers  and reheat whenever I feel like relieving the monotony of fiber cereal!

The perfect bite - The perfect plate (by Shawn Ireland)