Thursday, July 12, 2012

Blueberry-Raspberry Muffins

What is the difference between a muffin and a cupcake?  The answer is that muffins are ugly cupcakes.  That is true for most muffins.  Sure they might have fruit or other interesting things, but the cakey part is about the same a a cake.  This muffins is different.  Because of the addition of oatmeal, it has a completely different texture.  Yes, it is yummy.  But this has a texture to it that makes you think you are eating a breakfast item and not just a cupcake without frosting.

This recipe works with all types of fruit. Some combos I have tried are
peaches and mangos
cranberries with chocolate chips and walnuts
apple chunks and cinnamon
just blueberries

Just make sure that whatever you add is dry (not sitting in juice) and adds up to a total of two cups.  Fine, I'll admit that I usually add an extra half cup 'cause I like an obscene amount of fruit in my muffins.   Okay, it might be three cups. 

 They freeze well and can sit out on the counter all day and will not dry out.

2 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
4 large eggs
1 16oz container sour cream
10 Tbsp butter
2 cups brown sugar, packed
2 cups rolled oats
1 cup fresh or frozen (not thawed) raspberries
1 cup fresh or frozen (not thawed) blueberries
2Tbsp sugar (for sprinkling on top)

Preheat oven to 375 degrees. Line 24 muffins tins with liners (liners are not an option) Combine flour, b. soda, salt, and b. powder in a small bowl and set aside.

Beat the eggs with sour cream in a large bowl until thoroughly combined. In a medium saucepan, over medium heat, melt together the butter and brown sugar until dissolved. Cool slightly then beat into egg mixture. Stir in the oats. Fold in the flour mixture. Very gently fold in the berries.

Fill muffin cups 2/3 full. Drop a generous pinch of sugar on top. Bake for 25-28 minutes or until edges are brown and tops are firm. Cool on wire rack five minutes then remove muffins from tin and finish cooling them.

No comments: