Very berry muffins!

I do love baking. I really do.

But only when I want to - when I "need to", I hate to bake.

I love the thought of homemade everything.

Homemade breads, muffins, cookies, bars, cakes and truffles!

I'm afraid the former wild-child has been somewhat domesticated!
I love sending hubs to work with sandwiches made from homemade bread, homemade hummus, tomatoes and cucumbers from our own yard and something for a snack.

This weekend started with me feeling off, the weather here has been cold, damp, hot, humid, windy, chilly and now back to humid and hot as h.e.l.l! - I knew I was getting something and when I'm not feeling good, I really. don't. want. to. bake.
Damn sinuses!

So I decided to make a double batch of muffins so hubs would have enough for the whole week.

A couple of weeks ago, I had found a recipe for fruit explosion muffins - scribbled by me on the back of a receipt and stuffed in between pages in one of my many notebooks that are half filled with recipes. It has been forgotten (as was this particular notebook) for .... I'm too embarrassed to say.
So I have no idea where I got it from.

But I made it then and we loved it! We devoured the 15 muffins in 2 days! 
So - a repeat was in order!

This is the recipe:

2 cups flour
1 cup sugar
1 tsp baking powder
Pinch of salt
1 1/2 cups chopped berries
Egg-replacer for 2 eggs (mixed, this will go with your wet ingredients)
1 cup vegan sour cream (or vegan mayo)
1/2 cup oil
1/2 tsp vanilla
1/2 tsp lemon juice (fresh)

Preheat oven to 400F
Mix together all the dry ingredients in a big bowl and add the berries.
In another bowl, mix all the wet ingredients.
Add the wet to dry and very carefully fold together.

Fill your muffin liners 3/4 full.

Bake for 15-20 minutes.



I'm told I am odd because I actually like a bit of busted berries in my batter.

I also went overboard with my berries and I think I added closer to 2 1/2 cups!

I use what I have on hand each time.

This time around I happened to have strawberries, raspberries, blackberries and blueberries!

I also added, at the request of my hubs, a bit of berry jam in the middle of the batter.
If you do that, then half fill your muffin liners first, then add a bit of the jam of your choice and then cover with batter.

They rise a little bit so don't fill the liners up to the brim!

You can easily make a double batch and freeze half once they are completely cool.
Just take them out of the freezer the night before you want them or you could pop them in the microwave.

I hope you give them a go! If you do, please leave a comment on how they turned out - these are almost completely untested (besides by me and hubs)!