I’ve experimented with agave here and there, mostly in my snow cones, but not so much in baking. I decided it was time to give it a go, and not panic if the muffins flopped. If they came out terribly, I’m pretty sure my four-year-old would have eaten them anyway.
Luckily, they did not. In fact, I was pretty pleased with these berry muffins. They started off to be raspberry muffins, but when I was too lazy to walk down the stairs to get another package of frozen raspberries, they became raspberry-blueberry muffins. It’s not often, but sometimes laziness pays off in a big way, because I think these muffins were better for the combo.
I really was concerned that the agave would change the texture of the baked goods, so I based this recipe on one that I’ve used maple syrup in, thinking the consistency was similar enough for it to work. This muffin recipe is pretty similar to my oatmeal strawberry muffins, only I used organic melted butter instead of oil and of course the obvious substitution of agave for the sugar.
Berry Muffins with Agave
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Ingredients:
In a medium bowl, combine dry ingredients, and whisk together wet ingredients in a small bowl. Add wet to dry and mix until just moistened. Fold in berries and divide evenly into the 12 cups of a greased muffin tin. Sprinkle the top of each muffin with a bit of cinnamon and sugar (I used Sucanat). Bake at 400 degrees for about 16 minutes, until a wooden toothpick comes out clean.
Owen gulped down three of them and asked for a fourth, but a good mom’s got to draw the line somewhere, right?
Clacked by Debbie McDuffee
on Aug 02, 2009 @ 10:00 EST5EDT
