One Muffin Shy of a Dozen

While this may be the way some would describe my wits, it also relates to my most favourite muffin recipe. With all the fresh cultivated and wild berries of summer, my family have been baking and enjoying these tasty morsels for the past few weeks, always having some fresh-baked and on-hand.It is odd, though, that no matter how I try I always come up one muffin short, but they have the most wonderful biscuit-like texture.

In one bowl mix:

1 Cup Whole Wheat Flour
1 Cup White Flour
1 T Baking Powder
1/2 t Salt

In another bowl mix:

1 Egg, slightly beaten
1/2 Cup Milk of any kind(we use Raw Goat or seed milk)
1/4 Cup Butter, melted or Safflower Oil(we use goat butter or safflower oil--canola oil just doesn't give the right texture)
1/3 Cup Honey

Add wet ingredients to dry, stirring just enough to moisten dry ingredients. Add 1 Cup fresh berries of any kind(try mixing it up, using several different kinds at once) and fold in gently until just incorporated.

Bake at a preheated 400 degrees F for 15 minutes.

If using fresh strawberries, slice them first.


This recipe I altered slightly from the "Fresh Berry Muffin" recipe in The Fanny Farmer Baking Book.