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verbicideI had some leftover blueberries and raspberries from a Flag Cake I made for Memorial Day (per a request from a friend).
Here are some pictures!
Here they are, in the pan.
Time for breakfast!
And the Flag Cake that started it all...
Recipe:
Raspberry/Blueberry Muffins: (adapted from Gourmet's Blueberry Muffin Tops recipe)
Ingredients:
For batter
3/4 stick (6 tablespoons) unsalted butter
1/3 cup whole milk
1 whole large egg
1 large yolk
3/4 teaspoon vanilla
1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup fresh blueberries
1 cup fresh raspberries
For topping
3 tablespoons cold unsalted butter, cut into bits
1/2 cup all-purpose flour
3 1/2 tablespoons sugar
Preparation:
Move oven rack in upper third of oven and preheat to 375°F. Spray regular 12-capacity-muffin pan with nonstick spray.
Melt 6 T of butter in microwave for one minute (or until melted). Whisk butter with milk, eggs, and vanilla until combined well.
Whisk together dry ingredients, then add to milk mixture and stir until just combined. Fold in berries gently.
(I used my stand mixer for this with the paddle attachment and then added the berries and mixed with a rubber spatula.)
Divide batter among 12 muffin cups, spreading evenly.
Topping:
Combine all topping ingredients in a bowl with your fingertips until crumbly, then sprinkle evenly over batter in cups.
(I threw everything into the tiny chopper that came with my immersion blender, and processed until crumbly.)
Bake until golden and crisp, using a wooden pick to test if they're done (should come out clean), 30 to 40 minutes.
Cool in pans on a rack 15 minutes, then run a knife around edge of each muffin top and carefully remove from cups.
(x-posted to foodporn)
Here are some pictures!
Here they are, in the pan.
Time for breakfast!
And the Flag Cake that started it all...
Recipe:
Raspberry/Blueberry Muffins: (adapted from Gourmet's Blueberry Muffin Tops recipe)
Ingredients:
For batter
3/4 stick (6 tablespoons) unsalted butter
1/3 cup whole milk
1 whole large egg
1 large yolk
3/4 teaspoon vanilla
1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup fresh blueberries
1 cup fresh raspberries
For topping
3 tablespoons cold unsalted butter, cut into bits
1/2 cup all-purpose flour
3 1/2 tablespoons sugar
Preparation:
Move oven rack in upper third of oven and preheat to 375°F. Spray regular 12-capacity-muffin pan with nonstick spray.
Melt 6 T of butter in microwave for one minute (or until melted). Whisk butter with milk, eggs, and vanilla until combined well.
Whisk together dry ingredients, then add to milk mixture and stir until just combined. Fold in berries gently.
(I used my stand mixer for this with the paddle attachment and then added the berries and mixed with a rubber spatula.)
Divide batter among 12 muffin cups, spreading evenly.
Topping:
Combine all topping ingredients in a bowl with your fingertips until crumbly, then sprinkle evenly over batter in cups.
(I threw everything into the tiny chopper that came with my immersion blender, and processed until crumbly.)
Bake until golden and crisp, using a wooden pick to test if they're done (should come out clean), 30 to 40 minutes.
Cool in pans on a rack 15 minutes, then run a knife around edge of each muffin top and carefully remove from cups.
(x-posted to foodporn)
