Last week, Kaitlyn sent two-year old Avigail to playgroup with a muffin in her lunch bag. The muffin looked and smelled so delicious that Avigail’s teacher asked Kaitlyn for the recipe.
After school that afternoon, Kaitlyn and Avigail made another batch of muffins, wrapped a couple of them for the teacher along with the recipe. Avigail arrived to playgroup the next morning and before anything else, she announced to her teacher. “We made these fresh for you!”
Well, here is Avigail and Kaitlyn’s “fresh” recipe:
1 cup flour (for muffin batter)
1 tablespoon baking powder
pinch of salt
1/4 cup light brown sugar or Agave syrup
1/4 cup sugar
2 teaspoons lemon or orange juice
3/4 cup milk (may substitute soy milk)
1 teaspoon vanilla
2 1/2 tablespoons canola oil
3/4 cup frozen blueberries
3/4 cup frozen cranberries
1/2 cup flour (for coating berries)
1/2 teaspoon cinnamon
2 tablespoons sugar
Preheat oven to 400 degrees
Grease mini muffin tins (recipe makes 24-27 muffins) or line with muffin papers.
Combine 1 cup flour, baking powder, salt, brown sugar, sugar, lemon juice, soy milk, eggs, vanilla, and oil. Do not over mix or the muffins will be tough.
In a separate bowl coat the frozen blueberries and cranberries in 1/2 cup of flour. Fold the blueberries and cranberries into the muffin mixture. Pour batter into the prepared muffin tins.
Measure the cinnamon and sugar into an empty spice shaker, shake to combine, and then sprinkle a generous amount of cinnamon sugar onto the muffins
Bake for 13-15 minutes and enjoy!
You may use regular cupcake or muffin tins for this recipe. Adjust baking time to 20 to 30 minutes. Muffins are done when toothpick or fork inserted in center of muffin comes out dry.
I buy fresh cranberries and blueberries when in season. I rinse them well, let them dry and and then freeze in Ziploc bags until use.
To wrap these muffins simply and beautifully, allow to cool before wrapping. Use small rectangular or triangular clear plastic bags from the party or dollar store. Tie with a couple pieces of raffia (from crafts store) or ribbon.
I recycle ribbons and raffia from gifts and platters that I receive and I pre-cut ribbon from my favorite spools of ribbon. I cut the ribbon into 18 inch sections and store with my gift bags. That way, I always have ribbons on hand when I need to wrap something small without having to look for ribbon and scissors.
Recipe and Photo Credits to Kaitlyn Schlusselberg