So my allergy kid is causing me to get creative. He’s reacting to…. well lots of things, so everything is suspect right now. No store bought baked goods for us. I would fudge and buy muffins from the bakery once every few months. Since that’s not an option right now I busted out the muffin pans. I haven’t made muffins in, well, years. The King Arthur Flour cookbook gave me a refresher course and then I changed the ingredients based on what he could have.
Ready, set, go….
Scant 1/2 cup sugar
1/2 tsp. salt
2 tsp. baking powder
1 cup fresh ripe cranberries (or berry of your choice)
Combine the dry ingredients and mix the cranberries in until coated with flour. Next, in a separate bowl combine…
1 cup milk
6 egg yolks (or 2 whole eggs)
1/4 cup light olive oil (or oil of your choice)
Whisk together until combined. Pour over dry ingredients and mix only to the count of 20 even if your batter is still lumpy, that’s okay. The less you mix the fluffier the muffins will be.
Pour into lightly greased muffin cups (I use silicone ones) until 2/3 full. Per King Arthur’s instructions Inpreheated the oven to 500 and then reduced the heat to 400 when I put the muffins in. Cook for 20 minutes.
Happy baking everyone!