Instead of packing to go on vacation (we are leaving in the morning) my kids and I were making these. You see, I am playing a game where a cookbook is drawn out of a hat and you have a week to make something out of it. Nevermind.
We had fun and these are quite outrageously delicous. Crispy crispy on the outside and moist and soft on the inside. Very sweet in a good muffin way and the berries add a nice tart contrast.
I used fresh strawberries but substituted frozen blueberries and raspberries, which worked great.
from Barefoot Contessa at home Ina Garten
The sugar is purposefully added at the end to make the outside crunchy.
3 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 ground cinnamon
1 1/4 cups milk
2 extra large eggs, lightly beaten
1/2 pound (2 sticks) butter, melted
1 cup fresh blueberries
1/2 diced fresh strawberries
1.2 cup fresh raspberries
1 1/2 cups sugar
Preheat to 375 Line muffin tins with paper liners.
Sift the flour, baking powder, soda, salt, cinnamon together in a large bowl. Stir to combine, IN another bowl combine milk, eggs and melted butter, Make a well in the middle of the dry mixture, pour the wet into well and stir until just combined. There will be some lumps but do not overmix the batter! Add berries and sugar and stir gently to combine.
Using a 2 1//4 inch ice cream scoop, spoon the batter into the muffin cups. Bake 20-25 minutes until a cake tester comes out clean and the tops are nicely browned.
My kitchen crew.
Playing with the flour was the best part so we kept going and made some playdough.
Flour, Salt, water, vegetable oil and added tempera paint.