Monday, June 15, 2009
Apricot, Cherry and Blackberry Muffins
Yes, the coarse sugar is quite pink-it was all I had, and the sugar atop muffins is not optional. Sorry, it isn't. You'll just have to bake something else if you don't have any.
The apricots are in there, they just didn't show well in the photograph. I can't stress this enough-fold the fruit in carefully and with a very light hand, as the darker fruit will turn the dough an unattractive colour if over-worked.
These muffins freeze beautifully-use small sandwich bags and get as much air out as possible-then twist tie them shut. Being able to grab an individually wrapped muffin on the way out the door is a nice way to get breakfast and save a bit of money as well.
I used my favourite muffin recipe from a cookbook pamphlet our bank was giving away years ago (Raymond, this is the one you have as well):
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup whole milk
1 teaspoon vanilla
2 cups flour
1-2 cups fruit, or about a pint if using blueberries
Preheat the oven to 450 degrees F. Grease a dozen standard muffin tins and be sure to butter the top of the pan so the muffin tops won't stick. Cream together the butter, sugar and salt. Add the eggs and baking powder. Mix well. Add the milk, vanilla and flour. Mix well again. Fold in the fruit carefully and fill cups. Top each muffin with a pinch of sugar. Bake 5 minutes, then reduce heat to 375. Bake another 30-35 minutes or until done.