Recipe of the Week: MIXED BERRY MUFFINS Makes 12 regular muffins Ingredients: Mix Berry Compote Filling 1½ cups all-purpose flour 1 Tbsp of butter ¾ cup white sugar 1 Tbsp + 1 teaspoon ½ tsp salt brown sugar 2 tsp baking powder 1 tsp Apple cider ⅓ cup vegetable oil ⅛ tsp cinnamon 1 egg ⅛ tsp nutmeg ⅓ cup milk ¼ cup Aronia berries ¼ cup raspberries Crumb Topping ¼ cup blueberries 1 Tbsp sugar ¼ cup blackberries, 1 Tbsp brown sugar 2 Tbsp + 2 tsp flour 2 Tbsp unsalted butter, softened ¾ tsp ground cinnamon Directions 1. Preheat oven to 400°F. Grease muffin cups or line with muffin liners. 2. To make the mixed berry compote, melt the butter in a saucepan over medium heat. Add the brown sugar, apple cider and spices. 1 teaspoons of lemon juice may be substituted for the apple cider. Stir until combined and then add the raspberries. Stir and crush the raspberries until a sauce forms. Continue stirring and add the remaining berries, cooking for 1 to 2 minutes. 3. For the muffin batter, combine flour, sugar, salt and baking powder in a large mixing bowl. In a large liquid measuring cup, mix together the vegetable oil and egg. Then enough milk to reach 1 cup of total liquids. 4. Create a well in the dry ingredients and add the liquid ingredients. Stir until combined. The batter will be thick. 5. Fill the muffin cups ¾ full and in the center make a well large enough to hold one tablespoon of the mixed berry compote. Try to include at least one of each berry. 6. To make the crumb topping, mix the sugar, flour, butter, and cinnamon together with a fork. Sprinkle over muffins before baking. 7. Place muffins in the oven and bake for 15 to 20 minutes. Check doneness of the muffins by inserting a toothpick into a muffin, avoiding the compote. If the toothpick comes out clean, the muffins are done. Cool before serving.
Posted on: Tue, 06 Aug 2013 20:53:42 +0000
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