Hello everyone! I'm back with a fresh spring recipe. I made these sunny muffins for a fun weekend breakfast, but they are great any time of day.
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
Step 1: Ingredients
You will need:
~ 2 cups flour
~ 1 cup sugar
~ 3 teaspoons baking powder
~ 1/2 teaspoon salt
~ 1 cup half&half (or milk)
~ 1/2 cup of oil
~ 1 teaspoon lemon extract (or 1 1/2 teaspoons lemon juice)
~ 2 eggs
~ 1 cup fresh or frozen berries, without syrup (I used blueberries, but these are amazing with huckleberries or raspberries)
~ Powdered sugar for dusting (optional)
Preheat your oven to 425 degrees Fahrenheit. Put baking paper in muffin tin or grease tin with oil.
Step 2: Dry Ingredients
In a large bowl, combine the flour, sugar, b. powder, and salt. Using a wooden spoon, make a well in the center of the mixture. Set aside.
Step 3: Wet Ingredients
In a medium-sized bowl, whisk together the eggs, milk, oil, and lemon. Pour this mixture into the well of the dry mixture. Stir until just combined.
Step 4: Add Berries
Fold one cup of berries into the batter. Fill the muffin tin 2/3 full with batter.
Step 5: Bake and Serve
Bake the muffins in a preheated oven for 18-23 minutes or until golden brown. Let cool for at least 5 minutes before dusting with powdered sugar and serving. This recipe makes about 2 dozen muffins. Enjoy!
If you liked this recipe, consider voting for me in the 2017 Breakfast Challenge. Thanks!
Participated in the
Breakfast Challenge 2017