I have loved making muffins since I was 12 years old. I even wrote a rough draft of a ”Muffin Cookbook” during high school of recipes that I had come up with by myself...some day I will publish it! It is always important to remember though, as as my first Yoga Training teacher, Diana Kovanda said, “We stand on the shoulders of the teachers before us“. I learned by copying recipes for years before I would make up my own. I owe a lot to ”The Muffin Lady”, Linda Fisher who authored this recipe and many others. I will always be grateful to my sister Chris for gifting me this and many other cookbooks. It feels apropos for Inauguration Day.....a day to celebrate democracy.
Muffins that celebrate.....Raspberry & Blueberry Muffins
“Red, White and Blue Muffins” or Raspberry & Blueberry Muffins
(Takes approximately 45 minutes from prep to eating!)
Ingredients:
2 cups flour
1 cup sugar
1 tbsp baking powder
1 tsp salt
1/4 tsp nutmeg
2 eggs
1/4 cup oil (I use Vegetable Oil)
4 tbsp butter, melted and cooled
3/4 cup milk
1 tsp vanilla
1/2 cup fresh blueberries, rinsed
1/2 cup fresh raspberries, rinsed
Instructions:
1.Preheat the oven to 350 F
2. Grease a 12 cup muffin pan (I use a butter spray) and set aside
3. Add flour, sugar, baking powder, salt and nutmeg to a small bowl and mix with a whisk to break up clumps and mix dry ingredients together
4. In a separate large bowl, add eggs, oil, melted butter, milk and vanilla and mix well
5. Slowly add flour mixture to liquid mixture and gently mix, just until the mixture is blended
6. Fold in blueberries and raspberries, mixing gently
7. Divide the batter amongst the 12 muffin cups
8. Place in center rack of oven and bake for approximately 25 minutes or until done (gently press the top of the muffin and if it springs back it is done!)
9. Remove from oven, cool slightly and then Mangia!
My well worn copy of "The Muffin Lady"
