It was a very productive Sunday to say the least, I was up and at it with a workout and a wave to my family who whizzed off to Calgary and left me the house to myself. School starts soon so I had the weekend to prepare with a little lounging around and doing nothing, plus some errand running and of course, baking. Anyone who knows me knows that I can't go very long without concocting something our of flour and sugar, you'll see for yourself in future posts, but here is a bit of a sneak peak.
They looked as good as they tasted too. Muffins tend to be difficult, I have yet to find a perfect recipe with the perfect combination of flavor and texture. Many times they come out heavy and tasteless, these ones however weren't half bad. They are supposed to resemble a biscuit slightly more than typical muffins do and they did so with an air of elegance. I changed things around a little bit, swapping out the white flour with whole wheat and because raspberries are my favorite food, yes food not just fruit, I had to throw them in as well.
Pinterest is typically my go to for recipes, apart from my moms cupboard and grandma's memory. This recipe is not an original of mine so many thanks to the website Food Mouth, and whoever pinned it.
My version, tweaked and all, is as follows. Oh did I mention one of the main ingredients is greek yogurt? It is, feast your eyes.
- 2 1/2 cups all-purpose flour or Whole Wheat like I used
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup blueberries, 1 cup raspberries (or whatever berry your little heart desires)
- 1 egg, 1 egg yolk
- 1 cup granulated sugar
- 1 cup plain, non-fat Greek yogurt
- 6 tablespoons unsalted butter, melted
- Sanding sugar, for sprinkling (I didn't have this so I used regular granulated sugar, it did the trick)
- Preheat oven to 325 degrees F
- Place flour, baking powder, and salt in a large bowl and whisk to combine. Fold in blueberries and set aside.
- Place egg, egg yolk, sugar, and Greek yogurt in a small bowl and whisk until combined. Add melted butter in increments, while whisking.
- Pour half of the liquid mixture into the dry ingredients and gently fold it in. Pour remaining liquid and fold until just combined. It will be very thick.
- Using your judgement (I like when the muffins go over the edge, its your choice how full you want them - they don't rise a whole lot) place batter in each muffin tin. Sprinkle each muffin top with sugar.
- bake for 30 minutes, or until a tester comes out clean. Eat warm with a hot cup of tea!