So, just like I left Butterscotch Brownies for my uncle in Delaware, I had to find something my aunt would enjoy (she is…GASP…not a Butterscotch Brownie fan!). After a quick call to my cousin, I decided to opt for some muffins, as she loves to sit with her coffee a little something to nibble on with the morning paper. I thought some kind of berry muffins would do the trick and looked up a bunch of options, but I finally found inspiration here.
I think one of the tricks with muffins is not overmixing the batter…in my effort not to fall into the overmixing trap, I went so far as to (what I thought was) undermix – but they turned out very light and moist. I might consider swapping the fresh berries out for some chopped up apples or dried cranberries next time.
Double Berry Muffins (adapted from Susan at Slice of Sueshe)
1 cup all-purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon baking soda
1 rounded teaspoon cinnamon
½ cup egg substitute
1 cup light sour cream
1/3 cup sugar
1/3 cup brown sugar
1/3 cup canola oil
1 teaspoon vanilla
2 cups chopped mixed berries
Whisk together dry ingredients (flours, baking powder, baking soda, salt, cinnamon)
Beat together egg substitute, sour cream, sugars, oil and vanilla until well blended (about 3 – 4 minutes total).
Add dry ingredients to wet, mixing with a wooden spoon. Do not overmix! Only work until blended, and then fold in the berries.
Fill muffin cups 2/3 of the way. Bake at 375 for 20 – 22 minutes.
I finished them off before baking with a hearty sprinkle of turbinado sugar. Love the crunch, and they always look so pretty!
All sealed up with another one of my favorite labels!