Migraine Muffins
Today I figured out that I have a serious baking addiction.
I left work early due to a migraine I’ve had for 5 days now. I came home, ate some soup, took some medicine and passed out for 2 hours. As soon as I woke up, I wanted something sweet but all I had was a bag of frozen mixed berries. I figured it would be perfect since it was 1,000 degrees outside anyways. I tried to eat a couple and instantly my headache started to come back. I started to think, “What could I use these for?” So, I busted out my brand spankin‘ new Martha Stewart Cupcake book! I flipped through the pictures and this recipe immediately caught my eye.
Makes 12 small muffins or 6 big ones
- 1 1/4 cups all-purpose flour
- 1/2 cup yellow cornmeal
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup plus 2 tablespoons sugar, and 1/4 cup for sprinkling
- 1/2 cup soy milk mixed with 1/2 teaspoon of apple cider vinegar
- Egg replacer for 2 eggs
- 7 tablespoons of non-dairy butter
- 2 containers fresh berries (5.6 ounces each)
Directions
Preheat oven to 375 degrees. It’s important to have the temperature exact so that the berries won’t sink to the bottom.
Rinse berries and drain.
In a small bowl mix together soy milk and vinegar, set aside to curdle for a few minutes.
In another large bowl, whisk together flour, cornmeal, baking powder, salt, and 1 cup plus 2 tablespoons sugar.
In another bowl, whisk together egg replacer, then add melted butter and soy milk mixture. Pour over flour mixture, mixing to combine.
Grease or line muffin tins then pour batter until about 1/2 full.
Scatter berries on top, and sprinkle with remaining 1/4 cup sugar.
Bake until top is evenly browned, 25-30 minutes. Let cool slightly.
Serve warm or at room temperature.
*Of course fresh berries are best. Especially since they are in season and all over the farmer’s markets right now. I only had frozen berries available today which concerned me since they tend to be heavier and sink to the bottom. After a little thawing in the strainer, they turned out ok thankfully.*
This is definitely a new top 10 recipe for my baking collection. They came out perfectly golden brown all around, sweet but not too sweet, a light crunchy top with a moist, grainy, slightly salty center. The berries melted into the batter and topped the overall flavor off with that perfect balance of sweet and sour. The sugar that was sprinkled on top gave it a beautiful sparkle and a crunchy sweet finish.
Despite how amazing they came out, they still didn’t cure my migraine unfortunately.
My belly is happy though!
