Easy Berry Muffins

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We went camping last week. I went shopping at Costco to prepare. That shouldn’t be allowed. Why? Because I have a problem. Costco is to me, what a bar is to an alcoholic. Food has been my drug for a large portion of my life. It has dulled my pain, filled my emptiness, celebrated my good times, and punished my failures.

While I have managed to gain control over what I actually put in my mouth (most of the time), I can’t seem to gain control over what I put in my shopping cart, especially if I am packing for someplace unfamiliar. Food is still my security blanket, my constant. I need to know that I, and the people I love, will be well-fed. So when my sister, my boys, and I ended up in Costco in advance of our camping trip, I knew it wasn’t going to end well. Two carts and a cooler full of food later (for a 5 day trip), I knew just how bad.

Long story short, after 5 days in the wilderness a fully furnished cabin at a KOA campground, we returned home and I unpacked what is probably enough food to feed my family for the rest of the summer, including more fruit on the cusp of going rotten than could possibly be consumed.

What can I do to make sure this food doesn’t go to waste? Make more food! Bake muffins! A baking frenzy is the only way out. 

My logic seemed impeccable at the time. It did not seem nearly so spotless when I fell face first into three of these moist, tasty muffins a few nights ago. But hey, they were moist and tasty. So moist and tasty I figured someone else would enjoy eating them too. So I packaged the remains and delivered them to my neighbors and then made sure to jot down the recipe so I could share it here. Your welcome.

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Easy Berry Muffins

Makes One Dozen Muffins

1 cup raspberries or blueberries

3/4 cup organic sugar

1/2 cup Earth’s Balance buttery spread, softened

1 6oz. container vanilla coconut milk yogurt

1 3/4 cups gluten free flour (I use Namaste brand Perfect Flour Blend)

1 tsp baking soda

1/2 tsp salt

2 TBSP lemon zest

In a large mixing bowl, cream together sugar and Earth’s Balance until fluffy, then add yogurt and mix well.  Combine the dry ingredients and stir into wet ingredients until just moistened.

Gently fold berries and lemon zest into batter.  Fill greased or paper-lined muffin pan.  Bake at 400 degrees for 18-20 minutes or until a toothpick inserted in the center of the largest muffin comes out clean.  Cool for 10 minutes before removing to a wire rack.

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