With the longest day of the year right around the corner it is official… SUMMER IS HERE!! And with summer comes the holiday that touches me the most… the 4th of July. Having served in the U.S. Air Force I take great pride in the 4th of July; but when I was younger the 4th used to be a holiday I took for granted. Then I spent 2 years in Germany, where of course July 4th was just another day, and I found a great depth of love and pride for my country and what the 4th of July stands for.
Oh I have to stop this train of thought now or I will end giving a history lesson with this post. LOL! Let me just say the 4th is the best summer holiday ever and I love when it comes around every year. Since I am not married and have no kids for the last couple of years I have spent my 4th working, hospitals are open 24/7… 365 days a year, letting others have the day off with their families. But this year I am off and I plan on enjoying my day with a marathon of movies and some great food.
I am thinking for dinner… BBQ ribs with homemade potato salad, baked beans and a special treat for dessert. But for brunch, we always have brunch on holidays, I am going to be making Red, White and Blue White Chocolate Chip Berry Muffins check them out!
Red, White and Blue White Chocolate Chip Berry Muffins
A moist muffin bursting with berry flavor and a surprise of chocolate!
- 1 C. Milk
- 1/2 C. Oil
- 1 tsp. Lemon zest
- 2 tsp. Lemon juice
- 1 Egg
- 2 C. Flour
- 3 tsp. Baking powder
- 1/4 tsp. Salt
- 3/4 C. Granulated sugar
- 1 C. Raspberries
- 1 C. Blueberries
- 1/2 C. White chocolate chips
- Preheat your oven to 350°F, 325°F if using a convection oven.
- Line your cupcake tin with liners
- In a medium bowl combine milk, oil, lemon zest, lemon juice and egg. Mix until well combined.
- In a large bowl combine flour, baking powder, salt and sugar.
- Slowly add wet mixture into dry ingredients and stir together until all ingredients are just combined. Don't over mix or muffins will be tough.
- Stir in raspberries, blueberries and white chocolate chips.
- Scoop muffin dough into paper liners so they are 3/4 full.
- Bake muffins for 30-35 minutes or until muffins turn golden brown on top and tooth pick inserted into muffin centers comes out clean.
- Remove muffins from oven, cool to room temperature and decorate if desired.
- Muffins with keep 3-5 days in an air tight container
If you would like to add the colored white chocolate drizzle just melt white chocolate chips in the microwave and add in food coloring until you obtain the desired color. Scoop the colored chocolate into a plastic sandwich bag. With scissors snip off the bottom corner of the sandwich bag and drizzle chocolate over your muffins.
You can use fresh or frozen berries. If you use frozen do not defrost them, add them strait from the freezer into the muffin batter. If you use fresh berries coat them with a tablespoon of flour, this will keep them from sinking to the bottom off the muffins, and be extra careful mixing them into the muffin batter so they do not burst open.
Adapted from Zoom Yummy
(c) 2013 True Blue Baking. All Rights Reserved.
Well that’s it for this week. I hope everyone has a great weekend and please drop back next week because my next post is that dessert treat I was talking about for the 4th!
Until next time everyone… Enjoy!
This recipe featured at Mandy’s Recipe Box “Totally Tasty Tuesdays”.
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