Muffins Muffins Muffins! I love muffins there are so many variations you can do from savory to sweet here’s a little bit on my muffins tech and process recipes coming soon

There simple, sweet and will make you smile as soon as you pop them in your mouth fresh from the oven still warm and filled with fruit (if you like that sort of thing anyway).

If you have any baking fears or think you’re just plain inept to the kitchen think again! Muffins are quick, fun, and 100% better then anything you could have purchased off a shelf, but besides that when you go to the store your searching for something that you want, something that sounds enticing to YOURE specific taste buds, but the only way truly to that is create it YOURSELF from scratch…unless you want to settle for a cold store muffin with all sorts of GMOs preservatives and other crud?

Don’t settle it STOPS now with this simple recipe that you can easily alter and switch up to your liking. This includes all of you with the intolerance to gluten, yea that’s right just switch out the regular unbleached flour for any gluten free alternative  such as almond flour, rice flour, or my favorite Bob’s Red Mill Gluten Free all purpose baking flour.

As for fruit this muffin recipe can take it or leave it. The only thing this will affect is your baking time (more fruit means more moisture in your muffins which means a little longer time in the oven, less fruit less moisture, less oven time. Always flip you’re tray half way through or after they’ve been in the oven for roughly 6 minutes so they bake evenly.

The other thing that I find important when baking muffins is that I never under cook or over cook them AKA they are Baked to Perfection. To do this I set a base timer of 9 minutes without fruit, and 13 minutes with fruit as those have been my personal shortest bake time for each variation. After the timer goes off stick a tooth pick in the center of one of the muffins preferably in the center of the tray it comes out clean there done, if not they go back in. From there I can eye ball and guesstimate how many more minutes it will need depending on how gooey the inside of the muffin is, but regardless from those base times you can continue to put your timer on one minute intervals and check with a tooth pick every minute on the minute until the tooth pick comes out clean.

Just let them cool enough to handle from the tray and of course serve warm with a cup of hot tea or home squeezed juice, even milk but hey there you’re muffins now so you can serve them however your heart desires.

Fresh Raspberries

Raspberry Muffins Topped with Cinnamon Streusel

Remember don’t be afraid to change up a recipe you see. Add a little less fruit, a little more spice or even throw something new in that just sounds yummy like chocolate chips or nut meg, maybe brown sugar instead of white its up to you because even if the first batch is a complete disaster you can always figure out which part didn’t work and make the next one a success.