Triple Berry Muffins / Dairy Free
The thought behind this post was to get back to baking with my kids (later on ii months away, in someone else's kitchen). I read a wonderful passage, in a book written past Katrina Kenison which inspired me to dig out my recipes and play!
Katrina writes…
The media tells u.s. that cooking is drudgery. What better mode to sell more fast foods and heat-and-serve dinners than to convince u.s.a. to stay out of the kitchen? Or at least to make it and out of there fast! But children know meliorate. They are fatigued 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 kid and enquire for help. Flipping pancakes? Need an egg cracked? They are delighted to offering their services, for they know, of course, that cooking is play. Best of all, though, information technology is play that results in something good to swallow.
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 saccharide goes in at the stop to make a crispier muffin tiptop!
Ingredients:
3 cups all-purpose flour
1 Tablespoon blistering pulverization
1/two teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 Tablespoons ground cinnamon
1 ane/4 cups milk (I used rice milk)
2 extra-large eggs, lightly beaten
1 cup (ii sticks) unsalted butter, melted (I used Earth's Residual)
i cup fresh blueberries
1/two loving cup fresh raspberries (gently sliced in half)
i/2 cup diced fresh strawberries
1 1/2 cups granulated white carbohydrate
Directions:
1. Preheat oven to 375°F. Line muffin tins with newspaper liners.
ii. Sift flour, baking powder, baking soda, table salt and cinnamon together in a big bowl. Stir with your hand (or a whisk) to be sure the ingredients are combined. In another basin, 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 but combined. In that location volition exist some lumps merely don't over-mix the concoction. 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 make full the liners. Bake for 20 to 25 minutes, until a cake tester comes out clean and the tops are nicely browned.
The kids helped stir + scoop + chop, and then nosotros all proceeded to eat and share all 21 muffins in a day! They are truly succulent, you would never know that they were made without dairy.
Yum!
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