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Jilly Moans in the Kitchen – for More Muffins

October 22, 2012

Considering the cost, the calories, and the chemicals, as well as the high amount of sugar in commercially prepared muffins, Jilly’s moaning in the kitchen for the real deal. And, considering how much her household enjoyed a wide variety of berries all summer, and having frozen a couple trays of them, her house is prepared for Monday AM with the following yummy fruit muffin that will put you-know-who (starts with T followed by H) on the floor.

Treat yourself to:  

Frozen Fruit Berry Mix Muffins 

This recipe will make ~15 muffins. Well, it made 18 here – a full pan at regular size and an additional half dozen in one of those miniature muffin pans that make for a perfect one-bite sample. 

Muffin recipes are simply a combination of a dry mix and a liquid mix, then the two are married together to create just the right consistency.

Dry Mix

2 ½ c. unbleached flour

¼ c. oatmeal

2 tbsp. baking powder

1 tsp. baking soda

1 tsp. salt

½ tsp. cinnamon

½ tsp. nutmeg 

Liquid Mix:

2 eggs

½ c. Splenda/brown sugar

½ c. cooking oil

1 8 oz container sour cream

¼ c. milk or enough to create a creamy consistency in the final mix. You don’t want it too dry or you’ll get hockey pucks.

Lemon zest from two lemons 

2 c. frozen fruit mix – blackberries, blueberries and raspberries 

Crumb Topping:

1/3  – 1/2 c. oatmeal

2 tbsp melted butter

1-2 tbsp. Splenda/brown sugar 


Mix the dry ingredients in a large bowl, sifting gently.

Use ¼ c. of the dry ingredients to toss over the frozen fruit. Set aside.

Mix the liquid ingredients until blended well then mix the liquid with the dry until you get a somewhat lumpy mixture. You don’t want to overmix the flour. Add additional milk a tablespoon at a time if it comes out too sticky.

Prepare the crumb topping and set aside. 

We haven’t forgotten the fruit mix. Keep going.

Prepare muffin pans by spraying with cooking oil. Set oven at 375°F.

Scoop 1-2 tbsp. of the combined mixture and set into each cup of the muffin pan. Add a small scoop of the fruit mixture and then top with another scoop of the muffin mix and pat down lightly with a spoon.

This will result in a muffin that has a burst of fruit flavour in the middle and avoid the grey muffin syndrome where the fruit otherwise gets over blended in the mix at — (starts with T followed by H). Fruit fusion indeed. These muffins are a taste explosion where you will tingle with each individual burst of the berry, and leaving you, too, moaning in the kitchen.

Oops – back to the finale.

Top with crumb mixture.

Bake 18- 20 minutes until tops turn slightly golden. If you did use a miniature muffin pan, take them out a few minutes earlier. Serve warm with dollops of butter and see the kitchen fill with smiles! 

From Jilly’s kitchen to yours.


From → Recipes

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