This morning we woke up to more snow which put me in the mood for some warm yummy mixed berry muffins. Once I started to mix them up, I thought why not try baking them in a cake pan. Make it more of a coffee cake instead of individual muffins. The results were pretty good- yummy, moist and mostly nice to look at, but i think in the future i would stick with muffin tins- they fluff up so nicely, that the muffins really look beautiful once complete.
Mixed Berry Muffins
Ingredients:
2 cups of flour
2 tsp baking powder
1/4 tsp salt
1/2 cup butter
1 cup sugar
2 eggs
3/4 cups milk
1.5 - 2 cups of desired yuumies (today I used frozen mixed berries- raspberries, blueberries, strawberries and blackberries)
Sprinkling of brown sugar
Directions:
Preheat oven to 375F
In a large bowl, combine flour, baking powder and salt
In a seperate bowl, cream together butter and sugar. Mix in eggs one at a time.
Slowly stir in milk to the liquid mixture (It will look a little bit like it has curdled)
Make a well in the centre of the dry ingredents and pour in the liquid
Stir until just moise. gently fold in fruit
Spoon mixture into well greased and lightly floured muffin tins
(I greased the pan with coconut oil and dusted it with flour. You can use just about any kind of oil or butter, but I just went with what we had. )
Top with a sprinkling of brown sugar
Bake for 25 - 30 minutes
*Note: Jeff has a SERIOUS sweet tooth and originally asked if i could make icing for the coffee cake. When I said no, he took it upon himself to (generously!) dust the cake with icing sugar- probably a step I would normally skip as these are nice and sweet (and full of sugar) as is! :)
Preheat oven to 375F
In a large bowl, combine flour, baking powder and salt
In a seperate bowl, cream together butter and sugar. Mix in eggs one at a time.
Slowly stir in milk to the liquid mixture (It will look a little bit like it has curdled)
Make a well in the centre of the dry ingredents and pour in the liquid
Stir until just moise. gently fold in fruit
Spoon mixture into well greased and lightly floured muffin tins
(I greased the pan with coconut oil and dusted it with flour. You can use just about any kind of oil or butter, but I just went with what we had. )
Top with a sprinkling of brown sugar
Bake for 25 - 30 minutes
*Note: Jeff has a SERIOUS sweet tooth and originally asked if i could make icing for the coffee cake. When I said no, he took it upon himself to (generously!) dust the cake with icing sugar- probably a step I would normally skip as these are nice and sweet (and full of sugar) as is! :)
