Positive Attitudes With A Baking Twist

Mixed Berry Cake Or Muffins

Measuring Spoons   Mixed Berry Cake or Muffins

I also make this with a sugar substitute and gluten-free with Pamela’s Gluten Free Baking and Pancake Mix, please read package directions.  If you are using a sugar substitute be sure to start off with a small amount and taste test the batter to add more, you can always add but not take away.

Please remember to use Vanilla Extract for the best taste.

Leave 1 stick unsalted butter out for a 1/2 hour to soften.  Room temperature for half and half, and eggs.

Bake at 350 Degrees, times will vary.

In a separate bowl sift these dry ingredients.

1 ¾  Cups Unbleached Flour OR Gluten Free Mix

1 ¾  teaspoons  Baking Powder (Omit if using above g.f. mix)

¼  teaspoon Salt (Omit if using above g.f. mix)

In an electric mixer bowl cream butter and sugar (Sugar substitute)

1 stick unsalted butter

1 Cup sugar

Once they are creamed turn off mixer and add:

2 Large Eggs

1 teaspoon Vanilla Extract

Mix until blended in.  Turn off mixer and add:

1/2 Cup  Half and Half

1 Tablespoon Sour Cream

2 Tablespoons Agave Nectar

Add dry ingredients slowly

Mix until well blended. Then add:

1 Cup of frozen mixed berries, mix in well

Once it is well blended (mixed) turn off and let rest for 1 to 2 minutes.  Then you are ready to fill the muffin tins.

Let cool and frost with your favorite whipped cream or cream cheese icing.

Enjoy this summer treat.  Jay

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Tag Cloud

%d bloggers like this: