In an effort to break the breakfast rut we have fallen into lately, I asked the kids if they had any ideas. My son wanted our standard blueberry muffins, which are yummy, but not new. Molly suggested we try to make almond muffins. After a quick search we modified this recipe for raspberry almond muffins and the kids ate 7 of them! They were a huge hit.
The best part about it is that the recipe uses lots of fractions. So we spent a lot of time talking about parts of a whole. The other fun thing was that Molly didn’t want berries but Joseph did, so we experimented, adding blueberries to some and leaving the rest plain. It was really cool to note the different colors of the muffins, and how the non-fruit muffins rose faster and higher and seemed to get browner on the edges. Molly surmised that it was because the wet, frozen, berries weighed the batter down and took longer to get to a higher temperature. She’s pretty smart, that kid!
I highly recommend making these with your kids. You can add any type of fruit, leave an egg out, use water or milk in place of the buttermilk, and/or cut the sugar and butter, if you wish. After reading this post Molly asked me to recommend that you make these as is with the berries. The plain almond ones were delicious, but dry (of course, jam helped ;)). The ones with the berries were moist, sweet, and perfectly almond-y.
|1.||Preheat oven to 350 degrees F.|
|2.||Line a 12-muffin pan with liners.|
|3.||In a medium bowl, mix flour, sugar, baking powder, baking soda, and salt.|
|4.||In a separate medium bowl, mix buttermilk, almond extract, vanilla, butter, and eggs. Blend into the flour mixture. If using fruit, fold frozen berries, fold raspberries into batter. Spoon into the prepared muffin pan. If desired, sprinkle a little bit of sugar on top of each muffin.|
|5.||Bake 25-30 minutes in the 350 degrees F oven, until a knife inserted in the center of a muffin comes out clean.|