These are my favorite muffins in the world. Jason and I first had them on our honeymoon in the cute little breakfast room at Stone Manor. They were so good that I couldn't leave without the recipe. I like to whip them up on especially cozy mornings. So of course, this Valentine's Day, I was sure to have these warm and ready before he headed off to work a few minutes ago. Crisp, golden tops and soft fluffy, berry-filled insides just say iloveyouwithmyentireheartjasonkneisler, which is precisely what I am trying to get across. They are the perfect start to a slightly cheesy, but wonderfully romantic holiday.
Jason and I at Stone Manor... One of the prettiest, most peaceful places I've ever been. You can see the estate in the back ground.
They aren't gluten-free, just amazing. These are one of the few things I will break my diet for, but if I use organic flour, my intolerence doesn't seem to flair up... even after 3 muffins. (Processed flour has up to 300 times more gluten than organic flour according to my doctor. So, if I have to eat wheat, I try to use TJ organic all-purpose flour. If you have a severe gluten allergy, don't do it. Use all-purpose gf flour, 1/2 teaspoon baking soda, and 1 teaspoons of xanthan gum)
2 cups flour
1 cup organic sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup half and half
1/2 cup vegetable oil
1 tsp lemon juice
1 cup mixed berries, frozen or fresh (If frozen, do not thaw.)
1 tablespoon organic sugar
Yields: 18 muffins
Prep Time: 10 minutes
Cook Time: 18 minutes
1. Preheat oven to 425 F. In a large bowl. combine the dry ingredients. Set aside.
2. Mix cream, oil, lemon juice and eggs in a small bowl. Add to dry ingredients until the batter is just moistened.
3. Fold in berries.
4. Line muffin cups with papers and fill to a few centimeters under the rim. Sprinkle tops with remaining organic sugar.
5. Bake for 18 minutes or until muffins are golden and crisp.