In our experience, a great way to sneak some love into Mother’s Day is to spend some time in the kitchen, break out some sugar, and make Mom sweat from the heart. This year we introduce ourselves, a Sweet The perfect berry muffin recipe for brunch with mom or grandma on their special day.
We kept it simple with frozen berries, very little prep and cook time, and made sure the house smelled fabulous! The muffins are full of berries and are then light and fluffy, the eater might not realize they’re on their second muffin so you might consider making two batches!
Makes 12 muffins
2 cups all-purpose flour
3/4 cup sugar
2 1/2 teaspoons baking soda
1/4 teaspoon baking soda
1 tablespoon of lemon zest
1 teaspoon finely chopped thyme leaves
1/4 teaspoon salt
1 cup of milk
1/2 cup extra virgin olive oil
2 large eggs
1 1/2 cup frozen berries
Preheat oven to 400 degrees F. Spray muffin tin with nonstick cooking spray or line paper muffin cases.
In a large bowl, mix together all the dry ingredients, lemon zest, and thyme. In another bowl, mix milk, olive oil and eggs. Add the wet ingredients to the dry ingredients and stir until well combined, then add the frozen berries. Pour equal amounts of muffin batter into muffin tins, then bake 18-22 minutes, until a toothpick can be inserted into a muffin and comes out clean. Remove the muffin tin from the oven and let the muffins cool in the tin on a wire rack for about 5 minutes. Serve hot.
* Inspired by Art Smith’s cookbook Back to the Table
Source : inspiredtaste.net