FOR YOUR TABLE
Triple Berry Honey Muffins
Recipe courtesy of Vicki Shanta Retelny (victoriashantaretelny.com)
- 500 mL (2 cups) all-purpose flour
- 125 mL (1⁄2 cup) sugar
- 15 mL (1 Tbsp) baking powder
- 2 mL (1⁄2 tsp) salt
- Zest of 1 mandarin orange
- 2 large eggs, at room temperature
- 250 mL (1 cup) milk
- 60 mL (1⁄4 cup) unsalted butter, melted
- 5 mL (1 tsp) vanilla extract
- 30 mL (2 Tbsp) honey
- 125 mL (1⁄2 cup) blueberries
- 125 mL (1⁄2 cup) blackberries
- 125 mL (1⁄2 cup) raspberries
- Additional berries for topping, optional
- Preheat oven to 200 C (400 F). Grease 125-mL (1⁄2-cup) muffin tins or add paper liners; set aside.
- In a large bowl, combine the flour, sugar, baking powder, salt and orange zest. In a small bowl, whisk together the eggs, milk, butter, vanilla and honey. Stir wet ingredients into dry ingredients and gently fold in berries; stir until just combined.
- Portion the batter into the muffin tins until almost full. Top the muffins with one of each berry, if desired. Bake 15 minutes or until a toothpick inserted in the centre comes out clean. Transfer the tins to a wire rack to cool before removing the muffins. Store the muffins in a paper-towel-lined airtight container at room temperature for up to 4 days. Makes 12 muffins.
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