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Berry Puree Muffins

Muffin time!

So, I was listening to podcasts this morning while I cleaned up the kitchen, and I tried out an NPR series that was new to me called Kitchen Window. The episode I listened to was all about breakfast and the idea that a freezer full of quick bread is a great substitute for a greasy donut (or a tendency to skip breakfast altogether). I’m no stranger to the concept of making muffins and freezing them for later. My favorite pumpkin bread recipe always makes so much, that unless it’s destined to be gifts, I have no choice but to freeze the bounty or lose it to mold.

I don’t often bake in the summer – I tend to think of pumpkin muffins as the quintessential Autumn comfort food – but the combination of that podcast and my recent tendency to stockpile yummy things in the freezer for easy access later, convinced me to do it. I defrosted a batch of farm stand strawberries and ground them into a pulp (mainly because my kids won’t eat anything with big chunks floating in it). When the quantity of fruit came up short, I added a few handfuls of local blueberries, and ground them up, too.

The recipe I used was an adaptation of my pumpkin bread recipe, and while the results are good, they aren’t as good as the pumpkin variety always is. For one thing, the muffins didn’t rise as well – the tops spread out and got crispy instead of puffing up nicely. Anyone know what causes that? Too much water in the batter? Not enough fat? Something to do with the wheat flour I substituted for some of the all-purpose flour?

The other thing is that the apple pie spice pretty much overpowered the flavor of the fruit. It’s hard to tell what’s even in these muffins. Neil thought they were gingerbread at first. Anyone know if there’s a particular spice that complements berries well, or is it best to just leave spices out?

Despite my small complaints, they really do taste nice. The boys each ate four mini-muffins this afternoon, and a full-size one with their supper, so if nothing else, they pass the Picky Child Test. That’s always something to write home about, and I’ll certainly be freezing these leftovers for a quick and healthy breakfast option.

Muffin time!

Here’s my recipe. Feel free to play with it a little and report back to me if you solve any of my little issues with them!

Ingredients

1 1/2 cups
2 cups
2 teaspoons
1 teaspoon
1/2 teaspoon
1 teaspoon
3 cups
1/2 cup
4
2 cups
1/2 cup
All-purpose flour
White whole wheat flour
Baking soda
Salt
Baking powder
Apple pie spice
Sugar
Cooking oil
Eggs, or equivalent egg substitute
Pureed strawberries
Pureed blueberries

Directions

  1. In a large mixing bowl combine the flour, baking soda, salt, baking powder, and apple pie spice.
  2. In a separate bowl, mix by hand the sugar, oil, eggs, berries, and water.
  3. Combine with the dry ingredients.
  4. Bake in mini-muffin tins at 350 degrees for 15 minutes or so.

Recipe By: Lisa Clarke
Yield: 96 mini-muffins
-OR- 24 muffins
-OR- 8 mini-loaves
-OR-
12 muffins, 24 mini-muffins, and 2 mini-loaves, for those of us who don’t have enough of any one particular kind of pan ๐Ÿ˜€

Notes

  • These freeze well
  • For a quick breakfast, stick a frozen muffin in the toaster oven for one medium cycle. It’s enough to defrost it to the center and make the outside pleasantly crispy

10 thoughts on “Berry Puree Muffins

  1. drool. those look darn good Lisa!

    Hey…where’s the WW point value on these puppies? Ya mean I have to figure it out myself????

    1. I was just going to be lazy about that, but you put me to work!

      Ok, so I just made all of the changes in my MasterCook program and find that the difference from the original recipe is about 5 calories less per serving. So, I’m going to say you’re looking at around 1 point for a mini muffin or 4 points for a big one. Happy eating ๐Ÿ™‚

  2. you ahve a program that figures it all out? Now that is beyond lazy ๐Ÿ˜€ thanks for the points. gonna make them soon ๐Ÿ˜€

    1. Well, if you consider having to type the whole darn recipe up “lazy” then, guilty as charged, LOL! MasterCook figures out the nutrition information, and then I use that to calculate the points. The real nuisance comes when MC doesn’t recognize an ingredient and I have to enter all of the USRDA info for it manually. It’s a PITA, but at least once I do it, I never have to do it again.

  3. heh….sounds like a neat program. might have to check it out.

    ok…you aren’t lazy!

  4. When I make berry cobbler or something, I like just a little bit of cinnamon and that’s it. You’re right, the flavor is so mild it’s easy to overpower it with spices!

  5. I hadn’t heard of the Kitchen Window either — what a nice podcast! I suspect listening to that is like going shopping, though: ya shouldn’t do either when you’re hungry! Thanks for sharing.

  6. I always just use cinnamon with berries, and maybe a bit of cardamom and nutmeg. Okay, nutmeg is part of my House Rules: nothing comes out of my kitchen without it. I can’t help it – I think it’s my favourite spice.
    Also, if the tops didn’t pouf up I’d think it was either not enough leavening or the oven wasn’t up to temp.

  7. Like I needed yet ANOTHER food podcast from NPR. ๐Ÿ˜‰

    Here’s one of my favorite pumpkin bread recipes, which also happens to be vegan:

    http://allrecipes.com/Recipe/Pumpkin-Flax-Quickbread/Detail.aspx

    I usually just make a double batch, just so I can use up the whole can of pumpkin.

  8. […] from bed to kitchen. I let her take five minutes to brew a cup of Tazo Awake tea, toast a homemade Strawberry-Blueberry Muffin, and fish a vitamin from the jar, but then I crack the whip. “Sit yerself down in that chair, […]

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