I am finding myself with less and less time to make breakfast and organize in the morning, not to mention that winter can knock it out of you, physically speaking.
So, I am planning ahead and baking muffins that are quick to heat up with butter, and easy to pack or grab on the run. Perfect for helping me with snacks.
The spelt flour is a beautiful addition to this recipe to replace all-purpose flour. Spelt flour has a great flavor and it’s properties worked well in these muffins.
In fact, this is one of the best muffin bases I have created. I will certainly use this base again substituting with different types of fruits for flavoring.
These muffins have a great golden crust and a soft, fluffy inside bursting with berries.
Type: Muffin Recipe
Serve With: Softened butter
Prep Time: 12 mins
Cook Time: 30 mins
Yield: 1 dozen
The ingredients & instructions are listed below the video for measurements & directions. Please enjoy the video below:
- 4 tablespoons canola oil – you may use safflower, sunflower, vegetable
- 2/3 cup sugar
- 1/3 cup milk
- 2 eggs
- 1/2 cup lemonade
- 1 tsp vanilla extract
- 2 cups spelt flour – I use Hockley Valley brand.
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup blueberries – Today, I used 1/2 cup dried blueberries.
- Preheat oven to 375 degrees.
- Evenly combine all dry ingredients in a large mixing bowl. * Tip: Sift the dry ingredients into the bowl for lighter, fluffier muffins.
- Evenly combine all wet ingredients in a smaller mixing bowl being sure to whisk the eggs until frothy.
- Pour half of wet ingredients into the dry ingredient bowl and evenly combine. Repeat with remaining half of wet mixture.
- Using a measuring cup of appropriate size, scoop out batter into non-stick sprayed or greased muffin bakeware, and fill cups to 3/4 full.
- Bake in oven for approximately 30 minutes. Start checking on the brownness if they are finished baking by using a tester in the center. Poke something sharp and pointy into the center of the muffin and if the tester comes out completely clean, i.e. no batter stuck on tester at all, then they are ready. Remove the muffins from the oven. Allow them to cool for 5 minutes in the muffin bakeware, then gently remove to a cooling rack to finish cooling. If the tester comes out with some batter still stuck on it, then the muffins are not finished baking. They are still wet inside. Continue baking for 2-3 minutes at a time, repeating the tester process until they are done and golden in color.
Serve as a snack, on the way out the door for breakfast, or for something sweet with your tea after dinner.
I hope you enjoy this Berry Recipe on Cooking with Kimberly. Until next time…
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