Freezer Berry Muffins

In the middle of winter the fruit I use is either dried or frozen. These muffins are substantial and the just-right amount of sweet. Summer is not too far away…inside these little paper cups at least.

FREEZER BERRY MUFFINS

1/2 cup butter (vegan or dairy, the best vegan baking butter is Miyoko’s)

1 cup sugar

2 eggs (flax or chicken)

1/8 teaspoon almond extract

2 cups flour

2 teaspoons baking powder

1/2 cup milk (vegan or dairy)

1 to 1 1/2 cup frozen berries

Raw sugar for finishing

If using flax eggs, mix in a small cup with a fork and set aside to thicken. Cream butter and sugar until light and fluffy in mixer with paddle attachment. Scrape down bowl and paddle. Add eggs and mix on medium low until just incorporated. Add extract and mix briefly. Add one cup of flour and one teaspoon of baking powder and mix for a few seconds. Add half of the milk, Mix for a couple seconds. Add remaining flour and powder and mix a couple seconds. Can you guess what comes next? Add the remaining milk and briefly mix. The trick is to not overmix this batter. Too much mixing and the muffins are dense and heavy. Just enough mixing and they are light and cakey. Add your frozen fruit and fold by hand. Drop batter using ice cream scoop into paper lined cupcake tins or brioche molds if you like fancy, fluted and funneled breakfast foods. Add a pinch of raw sugar to the tops of the unbaked confections-to-be.

Bake at 375 degrees until golden brown on tops and a light spring when touched. About 15 minutes usually. But all ovens are different. If you have a convection feature crank it on during the last 3 minutes or so of baking to sort of creme brûlée that raw sugar.