I woke up at 4:30 with strawberries on my mind, consumed with thoughts of fresh muffins for breakfast. With a large pot of espresso-made iced coffee to sustain me, I gathered up the little bags of frozen berries left from last summer’s crops, and baked a double recipe of these 3-berry muffins. The house is peaceful, with a gentle rain falling, and everyone still asleep. When the family wakes up there will be a basket of fresh muffins on the table, and then, hopefully, I’ll sneak upstairs and take a nap.
Combine the wet ingredients:
- 2 eggs, lightly beaten
- 1-1/4 c. milk, warmed
- 1 c. melted butter
Add the wet ingredients to the combined dry ingredients:
- 3 c. flour (I use part whole wheat pastry flour)
- 1-1/2 c. sugar
- 1 tsp. baking powder
- 1/2 tsp. salt
- 4 tsp. cinnamon
Stir in the berries:
- 2 c. mix of blueberries, raspberries and chopped strawberries
Bake at 375 degrees for 20-25 minutes. Makes 2 dozen muffins.