On the sunny Sunday of a long weekend, there’s nothing like a hot steamy mug of coffee and something sweet. These cherry berry muffins really hit the spot. Not only is the coffee from a local roaster, but even the mug was made close to home, by NB potter Denise MacLean.
Here’s the secret to our delicious muffins…
1c/250ml each whole wheat and un-bleached white flour
1/3c/80ml sugar (maple syrup is also good)
1T/15ml baking powder
1/2c/125ml each dark cherries, pitted and quartered, and blueberries (we used frozen as we work down the freezer for the start of the garden season)
1 medium egg
1-1/4c/185ml 1% milk
2T/30ml cooking oil
Grease or spray muffin tins (12) and preheat oven to 400F.
Mix dry ingredients together and make a well in the centre. Pour in milk, egg and oil, then mix quickly just until there are no dry bits in the batter. Add a tiny bit more milk if it seems very thick (different flours will give a different result).
Gently mix in the berries and spoon the batter into the tins. Bake 12-16 minutes until they spring back when lightly touched on top. Cool in the pan 4 minutes, then remove to a basket and serve while warm. You can butter them if you like, but they’re so moist, we don’t bother.