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Recipes I've Shared:
this recipe is the way I made the recipe from the May 2009 issue Every Day Food magazine. They're from their new section "Freeze It" so you can make these ahead and then have them as a quick breakfast during the week.
This is (a slight adaptation of) my mom's lightened version of the berry muffin recipe from the original Joy of Cooking. She'd often make it for me and my friends when they slept over on the weekends when we were in high school.
I adapted it further by using the whole wheat flour & Smart Balance spread (which I know she would approve since she bought me a whole wheat flour cookbook for my birthday 2 years ago!) The whole wheat flour is more absorbent so requires a tad more o.j. (1-2 Tbsps) to produce a more liquid batter like if using white flour. Produces a flavorful, dense & hearty muffin.
Great served alongside light scrambled eggs.