You may remember these muffins that I posted awhile ago but didn't have a final recipe for. Well, the recipe has been finalized! I know...it's taken a long time, but I was delayed for awhile due to typical life stuff getting in the way. I finally set aside some time to dedicate just to baking these muffins and figured out what proportions of certain ingredients work the best. I'm very satisfied with the final product and, while I could go on tinkering it forever to perfect it even more, I think that'd a be a little tiring. So here it is- the recipe for my Berry Almond Crunch Muffins!
Berry Almond Crunch Muffins:
1 3/4 c. all-purpose flour 1/2 c. whole wheat flour 1/2 c. sugar 1 t. salt 2 t. baking powder 1 Ener-G "egg" 1 c. vanilla soymilk 1/3 c. vegetable oil 1 t. almond extract 1/3 c. chopped almonds 3/4 c. blueberries, fresh or frozen 3/4 c. canned pitted tart cherries, drained but not rinsed
Topping: 2 T. sliced almonds 1 T. sugar 3 T. flour 1 T. vegan margarine
Preheat your oven to 400 degrees F and lightly grease your muffin tins. Sift together the dry ingredients in a large bowl, reserving 1 T. of flour for later. In a separate bowl, mix the soymilk, oil, "egg" and almond extract. Combine the wet and dry ingredients and mix just until combined (do not over mix!). The batter will look very thick, but don't panic! Combine the blueberries, cherries, almonds, and reserved flour in a bowl and coat the berries and almonds with the flour so they will not sink in the muffin batter. Fold the berries and almonds into the batter. The reserved liquid from the cherries should thin the batter out slightly, but it'll still be thick. Using an ice cream scoop, fill the muffins tins about 3/4 full. In a small bowl, mix the topping ingredients until crumbly (the best way to do this is with your hands!). Top the muffins with the topping and bake for 20-22 minutes. Makes 12 muffins.