MANGO RASPBERRY MUFFINS |
To me, fresh berries are one of the best things about summer, as I’ve mentioned before, but the berries at the local grocery store can be so expensive it makes me cringe. I usually buy them when I can catch them on sale as a special treat for me and my kids (which I love, instead of ‘treats’ always being sugary sinfulness).
Anyway, even when we were able to walk right out our back door to fresh wild berries, the season just didn’t last long enough, if you ask me. Before moving to California, we had a home in Washington state with property that was practically overgrown with blackberry bushes. Still, you had to get the timing just right – too early and the berries were sour or bland; too late, and any berries that hadn’t been picked clean by birds and deer were rotting from the vines or withered by the sun. Usually, we had about one good week for berry picking, and then the wait was on until next year.
My favorite thing about this recipe is that using fresh berries makes them a very special summertime treat, but frozen berries work just as well, are more easily available, and are usually way less expensive.
After a friend tested this recipe for me and served them to her kids, she said, “These will be a staple. The kids love making them and eating them. Five stars for sure. You are the Muffin Queen.” Now, I’d hardly consider myself royalty, but I do know a thing or two about baking. It’s one of the things I do best. I think I’ll be making these today for breakfast…. You should too.
If you like this recipe, you’ll LOVE the dozens of recipes for various pancakes, muffins, quickbreads, and MORE – all using ONE simple whole-grain baking mix!