TIPS & NOTES BEFORE STARTING:
1. It's best to use a kitchen scale whenever possible. If you don't yet own a scale, these recipes are based upon 'lightly packed' measuring cups, so whether you use the 'dip and sweep' method of measuring or the 'spooning into the cup' method, always gently press down on the mix in the measuring cup and add more to fill the cup, as necessary.
2. To bring eggs to room temperature quickly, set them in a glass of very warm water.
3. Melted butter should be warm not hot when adding to a recipe.
4. Most recipes work with either salted or unsalted butter.
5. Ovens vary, so bake times may need to be adjusted.
2 1/2 C MULTI-USE BAKERY MIX (312g)
3/4 C S'WEEET! Sweetener Blend (105g)) *see below for substitutions
2 t Baking Powder
4 Lg Eggs (200g)
3/4 C Luke Warm Milk (177g)
6 T Melted Butter (84g)
2 t Vanilla + 1 t Almond Extract
1 C Fresh or Frozen Blueberries*
Makes 8 large muffins or 12 smaller muffins
1. Pre-heat your oven to 350°F and line muffin pans.
2. Whisk together the dry mix, sweetener and baking powder.
3. In another bowl, combine melted butter, eggs and luke warm milk.
4. Whisk the dry mixture in with the liquids until well combined.
5. Fold in the blueberries. *If using frozen blueberries, rinse them in a colander, spread on a paper towel-lined plate and refreeze. Toss in 1-2 T of Baking Mix before folding into the batter.
6. Fill the muffin cups full and bake 24-30 minutes until turning golden brown.
7. Remove from the oven and sprinkle with granulated sweetener, if desired.
SWEETENERS VARY tremendously and will affect the outcome of all baked goods, especially cookies.
We suggest using our new sweetener blend, S'WEEET!, real sugar, or a substitute such as Swerve, Lakanto's Baking Blend, or Mrs. Jones blend (which contains sugar). If you prefer to bake with a liquid sweetener, you will likely need to add a 1-2 T more Bakery Mix. Allulose and kabocha-based sweeteners (Bocha Sweet) will make baked goods very soft and not crispy. Erythritol can make them firm and more crumbly.