I got up early yesterday morning to finish my Valentine’s Day baking. I wanted to make some special muffins for the girls, and to share with my co-workers. They get to hear about all of my baking, but don’t get to partake very often. For several weeks I have been looking for a recipe for muffins made with mixed berries. I adore mixed berries over yogurt with granola. I fell in love with that breakfast delight on a trip toBanff,Alberta,Canadawith one of my girlfriends. So, I wanted to try some muffins with blue, black, and raspberries. Oh, and white chocolate. I searched for weeks to find a recipe and the only recipes I could find with the mixed berries were from countries that use a different measurement system. So, I made up my own recipe for Mixed Berry White Chocolate Muffins. My girls didn’t eat any. They were too busy drinking the pink hot cocoa and eating the giant sugar cookies I had made for them!
The people at work really liked the muffins, as didI.I will have to play around with it a little bit more. The blackberries seemed to implode and make big gooey caverns. Not that I minded, except for the visual unattractiveness.
Mixed Berry White Chocolate Muffins
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 3 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup white baking chips, plus additional for topping
- 1 cup milk
- 1/3 cup melted butter
- 1 egg
- ¾ cup mixed berries, frozen
Preheat oven to 375 degrees. Line a muffin tin with paper liners. Mix dry ingredients and add baking chips. Combine egg, milk and butter and stir into flour mixture. Stir just until combined. Gently mix in berries, being careful not to break up the berries. Do not over mix. Fill your muffin cups about 2/3 of the way full with batter. Sprinkle a few white chips and coarse sugar on the tops. Gently knock the pan on the counter to get rid of air bubbles before baking. Bake for 20 minutes. Set pan on a wire rack to cool for about 5 minutes. Remove muffins from pan to cool completely.
One of the keys to muffin success is to add baking chips with the dry ingredients. This helps to prevent the chips from sinking to the bottom.
After the muffins were done and the cookies all boxed up for 2 of the girls, and cake balls readied for 1 girl, and gluten-free brownies cut into squares, all I had left to do for the school parties was to halve strawberries. I am still amazed at how perfectly hear-shaped strawberries are, when cut in half. Fabulous!
I wanted to make dinner for the hubs that was not in the least bit healthy. I know he tries to endure many of the healthier recipes that I create. I also know that there are a few that he just detests. So, what is love if it isn’t compromise? I chose to show my compromise in the form of making a dinner that I detest! The hubs loves ribs. I am not a grill master. So, I made a recipe that one of my sisters-in-law had made several years ago for ribs in the crock pot. As I recalled people really liked them. So, I put the ribs into the crock pot with the rest of the ingredients to cook through the day. When I got home, all I had to do was make the side dishes. I made “Crash Hot Potatoes” from the Pioneer Woman blog. http://thepioneerwoman.com/cooking/2008/06/crash-hot-potatoes/
I also made southwestern style corn, with onions and diced green and red peppers. Boy oh boy. The hubs was thrilled with the dinner! The potatoes were made to perfection, the corn was flavorful, and the ribs were…ribs. I will say, that the little pieces of meat that I had were tender. The little girls really enjoyed the dinner, too. Except for the corn. The best part of all was that the hubs wasn’t expecting it. He knew that I had been busting my butt on baking and decorating treats for the girls for two days. He certainly wasn’t peaking into a very unassuming crock pot on the counter! A definite win for the wife!
The day was a complete and total success from start to finish, food wise, and otherwise. It was so great, that I can hardly wait for next Valentine’s Day!