Thursday, October 27, 2016

Mixed Berry Muffins

I thought I would share the recipe that I adapted to make my mixed berry muffins.  This is my absolute favorite recipe for muffins and is found in Mennonite Country Style Recipes by Ester H. Shank.  I have used this cookbook for years and have had to reinforce the spine with packing tape.  I substituted raspberries and blackberries from my garden in place of the blueberries.

You first mix all of your dry ingredients together.

Then you add your wet ingredients and give that a good gentle stir just enough to combine the ingredients.  You do not want to over mix or you will get a tough muffin.

If your berries have been frozen, as mine were, drain them first before putting them into the batter.  If fresh, wash them and let them drain so you don't add a bunch of water to your mixture along with the berries.

Gently fold in the berries and then put fill your greased muffin tin cups about 2/3 of the way full.  Bake at 375 F for 15-20 minutes.

Your reward for that little bit of effort are these delicious muffins which have become a favorite with most of our family.  Enjoy!

11 comments:

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    1. Thanks Wendi! I think I am going to try making them with dried cherries that I soak in warm water for a bit or even craisins. :)

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  2. Yummy for sure. Sounds like a cozy breakfast - we're having a windy but sunny day here. Will be out in it soon to walk the pooch. Cheers, SJ

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    1. I hope you had a wonderful day SJ. :) I took Caesar out for a walk today also. Have a great weekend!

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  3. They look delicious! Thanks for sharing the recipe. I love how you've written down the measurements for doubling the recipe right there on the page!

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  4. Ooh, these do look soo yummy, and there is nothing like a hot sweet muffin straight out of the oven! Thanks for sharing your awesome muffin recipe! :)

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  5. Thanks Amy! They really are good. :) I hope you are having a nice weekend.

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  6. Thanks so much for sharing this recipe. YUM!

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  7. I could just reach out and grab one they look so good.

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