Wednesday, March 5, 2014

The Berry-Best Muffins

So you all know me well enough by now to know that tailgating is a serious part of my life.  Football, baseball, golf.  Heck I've even tailgated a Ghost Hunting Tour.  There is pretty much nothing I won't cook some food and fill an ice chest with beer for.  I'm convinced that is why tailgates were invented on vehicles.  An impromptu place to set up a spread and enjoy time with friends.  Every once in awhile, Oklahoma Football actually has an 11:00 a.m. game.  Not often, because television usually dictates game time, but occasionally we get to tailgate for breakfast.  The only complaint I have is I am not a morning person, so it's hard for me to get things set up early enough for people to enjoy themselves before kick-off.  One thing I will not complain about is how awesome these muffins are.  You can use blueberries, raspberries, blackberries, cranberries or a combination of berries.  Our favorite is cranberries.  Not only do they match the Crimson and Cream colors of OU, the tart cranberry flavor pairs great with the sweet cake-like muffin.

These really are the Berry Best!
I toted them to tailgate in a giant OU picnic basket!
Blueberry and Cranberry Muffins
for the breakfast tailgate!

You will not be disappointed.
This is my all-time favorite muffin recipe!

The Berry Best Muffins1 cup unsalted butter
2 cups sugar
4 eggs
2 teaspoons vanilla
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 cup milk
additional granulated sugar

4-5 cups fresh or frozen blueberries, blackberries, raspberries or cranberries*

*If using frozen fruit, partially thaw and combine with 1/4 cup flour.  Fresh berries should be rinsed, drained and well dusted with flour before folding into batter.

Preheat oven to 425 degrees F.  Cream together butter and sugar with an electric mixer.  Add eggs, one at a time, and vanilla.  In a separate bowl combine flour, baking powder and salt.  Alternately add flour mixture and milk to the creamed mixture (beginning and ending with flour.)  Mixture will be very thick.  Blend well.  Gently fold in berries.  Grease muffin tins.  (Because batter will need to expand over the rim, it is best to grease or oil the muffin tin beyond the rims of cups.  You may use paper liners, but top of tin should still be oiled to allow for overage.)  So that the muffins will take on a mushroom shape, heap batter above the rim of muffin tins.  This will produce a beautiful shape.  Sprinkle generously with sugar and bake in the preheated 425 degree F oven for 10 minutes.  After 10 minutes of baking, turn oven temperature down to 375 degrees F and bake an additional 15 minutes until muffins are done in center and a rich, golden brown on top.

Prep Time:  Approximately 20 minutes     Cook Time:   Approximately 25 minutes

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...