This is NOT cool.
One of us is sitting at home awaiting a Nor'easter and the other is lounging on a beach with a pina colada or some other appropriately tropical beverage deciding whether or not to wear the big black round sunglasses or old-school Ray-Ban sunglasses with today's bathing suit tunic. Decisions are the worst.
We'll give you a hint which one of us it is; the one at home waiting for snow has blonde hair and blue eyes and the one on the beach has blonde hair and blue eyes and her name rhymes with Schmabby. And today we hate her.
Well not really hate, but we are SUPER jealous and unhappy. Wah.
Life is so hard when you aren't on a beach.
Can I get an 'amen?' Amen.
So as the ultimate form of self-pity we are having white wine and Triple Berry Muffins for dinner.
Stop judging us. It's one of those days. The VP of Quality Control had some major concerns with recent sweet submissions and his canine assistant peed on the just-installed carpet.
Like we said, white wine and Triple Berry Muffins. What more do you need?
PS - If you want to know who won our fabulous Cuisinart mini-prep giveaway you have to check our Facebook fan page!
Triple Berry Muffins
Makes 20-24 muffins
Adapted from Sara Leah Chase's Open House Cookbook
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 tablespoons ground cinnamon
1 1/4 cups whole milk
2 extra-large eggs, beaten
2 sticks unsalted butter, melted
1 teaspoon vanilla extract
2 cups fresh or frozen (without syrup) berries
1 1/2 cups granulated sugar
Preheat oven to 375 degrees Fahrenheit. Line 2 12-cup muffin tins with paper liners.
In a large bowl combine the dry ingredients and whisk well to combine. Then, in a medium bowl, mix together the milk, eggs, butter and vanilla. Make a well in the middle of the dry ingredients and pour in the wet milk-mixture. Gradually combine without over mixing. Add in the berries (we used raspberries, blueberries and blackberries) and sugar and gently fold in to the batter. It will be thick and resemble a cookie dough batter.
Spoon the batter into the muffin cups filling almost to the top. Bake in the oven for 20-25 minutes until golden brown around the edges. Allow to cool in the pan before removing to a wire rack to cool further.