2 1/2 C all purpose flour
1 TB baking powder
1/2 tsp baking soda
1/2 tspn salt
1/2 tsp cinnamon
2 large eggs
1 C sour cream
1 tsp milk
1 C sugar
8 TB warm melted butter (1 stick)
1 tsp vanilla
1 1/2 C of fresh blackberries, cut in half
Preheat oven to 400°F. Grease a 12 muffin pan (mini muffin pans are too small for this recipe) or line with paper muffin cups. I suggest using the muffin cups as the berries make this muffin a little more delicate.
Whisk together the flour, baking powder, baking soda, cinnamon and salt in a large bowl.
In a separate bowl, whisk together eggs, sour cream, milk, sugar, butter and vanilla. This is a great job for the little ones to do.
Add the wet mixture to the dry mixture and mix together. Next, add the berries. There is no need to over mix, or the berries will break apart and the batter will become a brilliant purple color (Cassi’s favorite color mind you, but not the color the batter should be).
Fill the muffin cups about 2/3 of the way full, there will be extra batter, and should yield about 18 muffins. I like to add a dusting of sugar onto of the uncooked muffins before baking, this makes it a little more decidant! Bake for 18-20 minutes, make sure a toothpick inserted into the middle of the muffin comes out clean. Let cool for a couple of minutes.
Serve as soon as possible, with lots of butter! This makes a great breakfast for our family, especially on the weekends. We usually don’t get up early enough to make such a wonderful treat on the weekdays.
Tatum putting the muffins in the oven, can't wait to lick the bowl!!
LOVE IT! I love to cook with kids. I always did it when I taught kindergarten and at summer camp! Kids love to make sushi! Try that one soon! Good luck and have fun!
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