Aren’t some of the best food creations the result of happy accidents? Only after I began making muffins did I realize I was low on milk. Pulling a can of coconut milk out of the cupboard, and susbtituting half of the regular whole milk for the coconut milk lent an extra boost of healthy fats that makes these muffins shockingly tender.
Even though farmers markets had a slow start this year due to COVID-19, I was able to get my hands on some local haskap berries that had been frozen before the first market in June. If haskap (sometimes called honey berries) aren’t native to your area, feel free to subsitute any fresh summer berry of your choosing.
Ingredients:
- 2 cups flour
- 1/2 cup raw sugar
- 2 tbls baking powder
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 2 eggs
- 1/2 cup whole milk
- 1/4 cup sunflower oil
- 1/2 cup canned, full-fat, coconut milk
- 1/2 cup haskap berries, fresh or frozen
Process:
Preheat oven to 375 degrees F.
In a large bowl, mix together the flour, baking powder, sugar, and salt. Create a small well in the centre of the flour mixture.
In a separate bowl, combine eggs, regular milk, coconut milk, vanilla, and oil. Pour wet ingredients into the dent in the middle of the dry ingredients and mix with a fork until mostly combined.
Toss in the berries and gently mix once more to distribute them evenly.
Drop batter evenly into 12 well-greased muffin tins (I use a bit of sunflower oil for that) and cook for approx. 20 minutes, until edges begin browning a toothpick or chopstick inserted into the centre of a muffin pulls out clean.
Let stand for ten minutes until slightly cool and enjoy!
with abundance 