I try out a lot of recipes from the Food Network, magazines, Pinterest, make up my own, etc. Sometimes they turn out, sometimes they don’t. Sometimes I like a recipe, but I don’t love it. I will only post my recipes that I really enjoy, and only after I have had time to tweak them to what I think is shareable. That means that sometimes our guests will get to try things that I may never post. I made some lemon sugar cookies the other day that I thought were good but I was not overjoyed by them, so unfortunately you will not see those. If you stayed with us though and really love them, let me know and I will share the recipe with you.
This next recipe is one that I got off of Pinterest, but had to work really hard at tweaking. It just was not working out for me, but I knew it had potential. So, I added a few a things and minimized a few others and I have to say, I think they are pretty darn good and very summery, which I am trying to make happen. I hope you enjoy.
2 C plus 2 TB flour , 1 C sugar, 1/2 tsp. salt, 2 tsp. baking powder, 1/2 C vegetable oil, 3 eggs, 2/3 C Greek Yogurt, 1 1/2C mixed berries. I used blueberries, strawberries and raspberries.
Streusel Topping– 2/3 C brown sugar, 1/3 C flour, 1 tsp. cinnamon and 1 1/2 TB butter.
Preheat oven to 400 degrees. In a med bowl, mix together 2 C flour, sugar, salt and baking powder. In a smaller bowl, add vegetable oil, eggs and yogurt and whisk to combine. As liquid mixture to flour mixture and until just combined.
In a separate bowl, combine fruit with 2 TB flour ( to prevent berries from sinking to the bottom and clumping together). Fold the berries into the batter gently. Put into muffin liners or your muffin tin.
Combine your streusel ingredients not it is crumby. Sprinkle streusel on top of muffins and bake 20 minutes. Garnish with raspberries to dress it up.