I ate all the carrots & berries… again.
I slept in wayyy too late… again.
I neglected my blog… again.
I watched a Disney movie with my friends… again. (Monday was Tangled, Tuesday was Sleeping Beauty)
I messed with the recipe… again.
Most importantly, I added twice the amount of butter the recipe called for… again.
And after watching Sleeping Beauty I felt kind of like the fairy who is incapable of following the cake recipe and folds in the eggs, shells and all…
It started when I decided to make some muffins as an easy breakfast for my houseguest. I kind of ate all of our strawberries (4 pounds were gone within 2 days, as well as 5 pounds of baby carrots) so I had to use a frozen berry mix (which I’ve also polished off as of this morning…).
At first I thought I’d just make the whole batch, but midway through I decided a half-batch would suffice. Of course, I’d already separated the butter so I unwittingly added twice the usual amount of butter. They were definitely too oily and so moist they kind of fell apart, but other than that they were good (and my mom loved them).
I also took a few liberties with the original recipe and added some sliced almonds and some almond extract. Because almond extract makes everything better.
Berry Almond Muffins
adapted from here
1 cup almond milk + 1 teaspoon vinegar (or just buttermilk)
2 cups flour
3/4 teaspoon salt
1 teaspoon cinnamon
2 teaspoon baking powder
1/2 cup sugar
6 tablespoons cold butter, cubed
1 large egg
1/2-1 teaspoon almond extract (optional)
1 cup frozen berries
1/4 cup sliced almonds
Preheat oven to 400 degrees and lightly grease a 12-cup muffin tin.
Measure out almond milk and vinegar and mix well; set aside to curdle (or use buttermilk!).
In a large bowl, combine dry ingredients (flour thru sugar). Cut in butter using knives or a pastry cutter. In another bowl (or in a large measuring cup) mix curdled milk, almond extract, and egg until well-mixed. Add to dry ingredients and stir gently until just combined. Stir in berries and almonds, and spoon into muffin tin. Sprinkle the tops with almonds if so desired.
Bake for 17-23 minutes or until they pass the toothpick test.
Are you capable of following a recipe or do you always end up changing like five different things?