by Elise Schwartz | February 12, 2014 9:29 AM
I am ((finally)) getting this Mixed Berry Muffins recipe posted for you. I shared this photo ^^^ on the Facebook page about 3 weeks ago, and folks went crazy wanting the recipe. I haven’t been able to find the time to type it out until now!
You are going to love this Mixed Berry Muffin recipe. If you’ve tried baking with almond flour before, you know it can be a bit tricky to get the right rise and texture that you’re looking for. I thick I nailed it. And this muffin base will be a great base for many different flavors of muffins of thinking. I’m sure you’ll see more muffins coming from me in the near future!
As pictured, I made these muffins in the mini muffin tin (toddler friendly). I haven’t tried in standard size tins yet, but I’m sure they’ll turn out great. You may need to bake about 5 minutes longer, but keep close watch as the time nears. Almond flour burns easily and has a small window of perfectly baked opportunity!
You can use fresh or frozen berries. I personally have been using frozen as fresh organic aren’t in season yet. I stir them in frozen, no need to thaw. One batch I made had a ton of ice crystals, and the extra liquid from the ice didn’t compromise the texture or turnout.
And, I must say, my 2 year old gobbled these muffins down! These are toddler approved mixed berry muffins! *Phew* I’m one happy mama after dealing with this picky eater!
Because he loves these muffins so much, I have made these several times in the last few weeks. One time, I was drawn away from the kitchen when I was half way through adding the ingredients to the mixing bowl. When I got back, I forgot what I had already added. In the end, I forgot to add the stevia! I noticed right away with first bite, but my second bite I thought, “Hey, these are still really good!” My son still loved them, no harm done. It was the best mistake I had made all day! : )
Once you try the recipe, please come back and comment to let me know how they turned out for you!
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