I am a true believer of “Old is Gold!” I came across this amazing book The Muffin Lady and her basic muffin recipe is really good. As a kid, teen and young mum I read mystery, horror and classic books and now, I read lots of baking and cookbooks ? not only for recipes and ideas but stories of the authors too. How. why and what made them what they are or where the are in life. Everyone has a story to tell. I tweaked a little on the sugar the person I am (I like less sweet).
I like to linger on the berries way after the summer it’s my way of hanging onto the bright days in fall (although I like fall, wait! Just realized I love all the seasons we’re blessed with in N.A!) I have used frozen mixed berries here because it was on sale and I had to figure something for breakfast ? on a weekend!
Ingredients
4 cups all purpose flour,sifted
1½ cup sugar
2 tablespoons baking powder
- Preheat the oven to 350 degrees Fahrenheit.
- Line the muffin pan with wax paper larger than the paper, cut into squares and line the pan or use extra large cupcake liners as I did since I didn’t have wax paper.
- Sift flour, baking powder, baking soda and salt.
- Using a whisk, blend the oil, melted butter and sugar. Add eggs and continue whisking till it’s well mixed. Add milk and mix again.
- Using a spatula (I like my silicone one) fold half the flour mixture. When partly done add the remaining flour and mix well.
- Add the frozen berries and fold it once more.
- Using an ice cream scoop, pour the batter into the prepared muffin pan and bake for about 30-35 minutes or when a toothpick is pricked in it, it comes out clean.
Makes 12- 8 oz or 24- 4 oz muffins.
Chocolate Chip muffins- 1 cup chocolate chips, add into the mixture last after folding the flour.You can add more chocolate chips if you like ?! I like to add chocolate pieces to make it chunky!
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