Mixed berries muffins
November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ ConnieWe — meaning, my kids and I — used to bake muffins using prepared mixes. In fact, their absolute favorite is Betty Crocker’s blueberry muffin mix. But it’s darn expensive. A pouch that costs almost a hundred pesos only yields six muffins and it just isn’t fair.
We tried baking blueberry muffins from scratch using canned blueberries but canned blueberries are really meant as a topping for cheescakes. The result tasted great but eating the muffins was too messy because the blueberries were wet.
I figured that if we could get decent fresh, dried or frozen berries, we could try again. Well, I was able to buy pouches of dried mixed berries, blueberries, figs… We used the dried mixed berries to bake a dozen muffins today. It didn’t turn out to be less expensive compared with using the Betty Crocker muffin mix but it was definitely more fun. And the feeling of satisfaction, you know…???
And now I know what the big deal is about baking muffins for breakfast or for an afternoon snack. There’s nothing like eating muffins fresh out of the oven. The outside of a newly-baked muffin is crusty and crisp while the inside is soft and moist. And with every bite, those wonderful berries…
I bought the mixed dried berries in the supermarket. PhP 169.00 for a 6-oz. pouch (above, left) is rather expensive but, like I said, I really want to learn how to bake properly — no ready mixes. And baking is really such a wonderful activity to do with my daughters. Alex (above, right) and I made the muffins together this afternoon. So, the expense was really secondary. Or, perhaps, I intentionally decided to overlook the price so we could enjoy the baking better.
I used a recipe I found on the web but I made some substitutions because, as with so many foreign recipes, some of the ingredients are not staples in a Filipino household’s pantry. So, dried berries in lieu of fresh or frozen, canned evaporated milk instead of buttermilk and, because I ran of out fresh lemons, lemon extract in place of fresh lemon rind.
Comments
9 Responses to “Mixed berries muffins”If you want your own pic to show with your comment, go get a gravatar!
Stay updated!
View the archive
| S | M | T | W | T | F | S |
|---|---|---|---|---|---|---|
| « Oct | ||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 |
| 8 | 9 | 10 | 11 | 12 | 13 | 14 |
| 15 | 16 | 17 | 18 | 19 | 20 | 21 |
| 22 | 23 | 24 | 25 | 26 | 27 | 28 |
| 29 | 30 | |||||
Shawarma
Home – style sukiyaki
Lemon squares
Nilagang Baka 4
Corned Beef and Shredded Cabbage
Appetizers
Asian
Birthdays & Parties
breakfast club
cakes
cheese
Chinese
chocolate
Christmas & New Year
Cooking for one
Daddy cooks!
Filipino
Italian Job
muffins & cupcakes
omelet
pasta
salads
School lunchbox
spring rolls
Superb soups
Conversations
- sheric on 'Cheese, tomato and basil toasties': Hi Ms. Connie, like it very much…yummy, i also try...
- Camille on 'Maja Maiz': Hi Ms. Connie… I really like your website I always visit it everytime na...
- ana on 'Buttery cupcakes': thank you, miss connie… this is really a big help..
- ana on 'Buttery cupcakes': hi miss connie… i love your recipes. they are just easy to follow, esp for...
- lemon on 'Make your own fish (and chicken) nuggets': ahaha. Perfect trick for a daughter who loves...
Feast Asia
Sam’s Japanese rollsMy 12-year-old daughter was craving for maki last Sunday but the only Japanese restaurant in the mall where we were was one her... »
I started using this recipe some months back and it’s a family favorite. I’m not a baker, so I was looking for something quick and easy. The buttermilk produces a very tender crumb. Here’s a commonly used buttermilk substitute, if you want to try it: http://nomilk.com/buttermilk.txt
I use frozen berries, and tossing them in the dry ingredients keeps them from sinking to the bottom of the batter when mixed with the wet. Not sure if that works with canned berries. But you can also try local fruits, doesn’t mango muffins sound yummy?
I’ve also been able to replace 1 cup of the white flour with 1 cup of whole wheat flour for extra fiber and nutrients, without compromising the tenderness of the end product.
wow, nice looking muffins. I also made bb muffins before made from the canned ones. and it turned my muffins ugly because of the color (kinda green).
I’m wondering,where did you buy the mixed berries? That is a wonderful substitute
oh my, those are definitely delicious connie, esp. since I am more of a muffin-rather-than-cake person. hitik na hitik sa berries, yum. Trying to bake these will be the 1st thing that I’ll do when I get back from Naga. I won’t be able to blog there in order to give time to family. I’ll miss your posts the most.
Happy Holidays to you and your family connie. I look forward to another year of being an avid follower of your articles and recipes.
JS, thanks for the link.
fawn, using canned blueberries gives the muffins a kind of marble effect doesn’t it? and the “jelly” of the berries don’t mix well with the dough, hence, messy to eat. bought the mixed berries at shopwise.
happy holidays to you and your family, too, lemon. BTW, GMA suspended receiving donations “in kind” for the Bicol victims…?? Heard it on the news a couple of nights ago.
Hi coney…:razz: what do u mean by sifted flour??? thanks again! have a good day!
“Sift” means to pass through a sieve. Sinasala. Put the flour on a salaan, put the salaan over a large bowl then tap the side of the salaan so that the flour falls into the bowl.
hi connie,
i tried betty crockers bb muffins when i read your blog before, it was a sold out, now i want to try this revised recipe of yours and also not depending on “just add water” instruction. Have to get the dried berries first at shopwise. I think, i cant live without looking into the blog, nakaka-addict. And to tell you the truth, kaya ako ever loyal guest here is because i find you very truthful, no hesitation in giving detailed ingredients and instructions. With this, i am starting to prove to myself that “i can do it” hehehe. God Bless You!!! Stay on the web always.
btw connie,
how much lemon extract should we need?
ogz, feels great, doesn’t it, to be able to do it? most times, i felt that ready mixes were part of the dumbing down that this generation is subjected to.
re lemon extract: half to a teaspoonful should do.