Boom Boom Boom

Berry Basil Muffins

Happy 4th of July! I am typing this to the sound of firecrackers and I can’t wait until the sunsets and things really get started.  This will be the first year in about 5years that I haven’t journeyed into DC for the fireworks choosing to do a small cookout at home instead.  While there is still a chance that I might give in to temptation and drive down to DC it is rather nice to be relaxing at home instead.

This past week I wound up having a good amount of fruit left but not enough of any one type of fruit.  I decided that some muffins would be a great way to use of the leftover berries and then went on to switch things up by adding some basil and balsamic vinegar.  Luckily my office mates are very willing guinea pigs so I knew I would get some great feedback on my new recipe.

Ingredients: (makes 16 muffins)

  • 2 cups flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 7 basil leaves, well chopped
  • 2 eggs
  • 1/2 cup sugar
  • 1 cup milk
  • 1/3 cup veg oil
  • 1 tsp balsamic vinegar
  • 1/4 cup blueberries, diced
  • 1/3 cup strawberries, diced

Directions

  1. Preheat oven to 400.  Either grease or line a muffin pan, set aside.
  2. Mix the flour, baking powder, salt, and basil leaves in a small bowl.
  3. In a large bowl whisk the eggs before adding the sugar, milk, veg oil and balsamic vinegar.  Slowly add in the dry ingredients, mixing until just moist.  Slowly fold in the berries.
  4. Fill the prepared muffin pans 3/4 full and bake 18-20 minutes, or until a toothpick pulls out clean from the middle.

These were a HIT at the office and the basil added just the right pop to the muffins.  I also enjoyed the acidity added by the vinegar which gave the muffins a more savory taste.  It’s always a risk to try something new but this risk wound up working out just right.