From the Freezer to the Oven: Berry Muffins

Votes: 1

Time: 55 min.
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 283, total fat 13 G., saturated fats 8 G., proteins 4 G., carbohydrates 38 G., fiber 1 G., cholesterol 64 mg, sodium 182 mg, sugar 19 G.

Take these muffins out of the freezer, and in less than an hour they'll be on your table, warm and delicious. They're perfect as a simple baking option for a crowd. Freezing the muffins before baking, rather than afterward (as is often the case and then reheating), guarantees fresh, soft muffins with warm, gooey berries. Blueberries, raspberries, and even strawberries work well in this recipe; just be sure to chop them into small pieces.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Muffins

3/4 cup fresh blueberries, raspberries, or diced strawberries
1 and 3/4 cups premium flour
2/3 cup granulated sugar
2 tsp baking powder
0.5 tsp fine salt
2 large eggs
1 cup of milk
110 g unsalted butter, melted
0.5 tsp vanilla extract

Topping

0.5 cups premium flour
0.5 cup brown sugar
4 tbsp unsalted butter, softened

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, blueberry, raspberry, eggs, milk, streusel, brown sugar

Cooking the dish according to the recipe:

Muffins: Line a 12-cup muffin pan with foil liners.

In a small bowl, combine the berries with 2 tablespoons of flour. In a large bowl, combine the remaining flour, granulated sugar, baking powder, and salt. Whisk the eggs in a medium bowl until foamy, then add the milk, melted butter, and vanilla extract. Make a well in the flour mixture and pour the liquid mixture into it. Using a silicone spatula, mix until smooth.
ToppingIn a medium bowl, combine the flour and brown sugar. Using a fork or your fingers, mix in the butter until large to medium lumps form.

Spoon the batter into a muffin tin, filling the cavities just over three-quarters full. Spread the berries evenly. Press the topping lightly into the muffins. Freeze the muffins until completely set, about 3 hours. At this point, store the muffins in zip-lock bags for up to 2 months.

When ready to bake, preheat the oven to 325°F (160°C). Place the muffins in a muffin tin or directly on a baking sheet and bake until golden brown and a tester inserted into the center comes out clean, 35-40 minutes.
You can also bake the muffins right away. Preheat the oven to 350°F (175°C) and bake until light golden brown and a tester inserted into the center comes out clean, 20-25 minutes.

Categories:

recipe / Calorie content of prepared meals / Dishes for future use / Mixer / Summer dishes / Breakfast / Desserts / Cupcakes, biscuits / / Food Network - recipes

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