The Berriest Muffins
Sensing a theme here? This issue is all about using the bounty of summer. Garden veggies, gluts of berries, melons, and grilled meats, all of it embodies peak summertime eating to me. I have a tendency to see piles of little jeweled berries at the market and buy a bit too many which means slightly soft and squidgy berries left at the bottom of the bucket that no one wants to eat. These muffins welcome squidgy berries with open arms and turn them into something so much more than they were on their own. Split a warm muffin in half with a pat of butter and serve with a glass of milk, you can’t get a better sunrise snack. I’ll see you when the sun rises ;)
Ingredients:
1/4 cup butter, melted
1/2 cup coconut sugar
lots of vanilla (measure with your heart, but I like a tablespoon)
2 eggs
1/4 cup milk
1 cup cottage cheese (you could easily sub greek yogurt here)
1 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup mixed berries (bigger berries can be chopped small)
turbinado sugar for topping
Directions:
Preheat your oven to 350 degrees F and line a miffin tin with muffin liners. In a large bowl, mix the melted butter, coconut sugar, and vanilla. Add the eggs and combine well. Add the milk and cottage cheese and mix again. Sift the flour, baking soda and salt in to the wet ingredients and fold together. Add the berries and fold in. Scoop into a muffin tin, filling each cavity about 3/4 of the way. Generously sprinkle with a crunchy turbinado sugar before putting in the oven. Bake for about 20 minutes and check with the pad of your finger in the center of the domed muffin that it feels firm. Let them cool and enjoy! These freeze beautifully, but if you think you’ll eat them all in a few days you can keep them in an airtight container on the counter!
