The idea behind this post was to get back to baking with my kids (after 2 months away, in someone else’s kitchen). I read a wonderful passage, in a book written by Katrina Kenison which inspired me to dig out my recipes and play!
The media tells us that cooking is drudgery. What better way to sell more fast foods and heat-and-serve dinners than to convince us to stay out of the kitchen? Or at least to get in and out of there fast! But children know better. They are drawn instinctively to the warmth of the hearth and the magic doings that go on there. If you have become a jaded cook, just hand over your wooden spoon to the nearest child and ask for help. Flipping pancakes? Need an egg cracked? They are delighted to offer their services, for they know, of course, that cooking is play. Best of all, though, it is play that results in something good to eat.
So today I pulled out one of my favorite recipes for Triple Berry Muffins from the Barefoot Contessa. We are dairy free in our house, so I substituted some of these ingredients. The sugar goes in at the end to make a crispier muffin top!
3 cups all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 Tablespoons ground cinnamon
1 1/4 cups milk (I used rice milk)
2 extra-large eggs, lightly beaten
1 cup (2 sticks) unsalted butter, melted (I used Earth’s Balance)
1 cup fresh blueberries
1/2 cup fresh raspberries (gently sliced in half)
1/2 cup diced fresh strawberries
1 1/2 cups granulated white sugar
1. Preheat oven to 375°F. Line muffin tins with paper liners.
2. Sift flour, baking powder, baking soda, salt and cinnamon together in a large bowl. Stir with your hand (or a whisk) to be sure the ingredients are combined. In another bowl, combine the milk, eggs and melted butter.
3. Make a well in the middle of the dry mixture, pour the wet mixture into the well, and stir until just combined. There will be some lumps but don’t over-mix the batter. Add the blueberries, raspberries, strawberries and sugar and stir gently to combine.
4. Using a large spoon or scoop, spoon batter into the muffin cups to fill the liners. Bake for 20 to 25 minutes, until a cake tester comes out clean and the tops are nicely browned.
Have you ever tried to freeze these muffins?
i have not. but i don’t see why not? let me know how it goes if you do!