With spring finally in the air, my wife, Mae and I have been emerging from hibernation and getting busy with some much needed Spring cleaning. Part of that cleaning has been doing the really dirty jobs… you know, the ones that no one really wants to do? You all know what I’m talking about: underneath sinks, ovens, behind the refrigerator…
We also took the opportunity to thoroughly clean the fridge and freezer. To Mae’s delight, she found several bags of different frozen berries, on their own too little for a recipe, but together they could make berry-licious bites! There were even some leftover black raspberries from last summer’s backyard garden crop.
This may surprise you, but we don’t use a chest freezer. We own one (it came with the house), but we’ve never plugged it in. Why? Mostly because we never have enough frozen foods to fill a chest freezer – and with electricity rates rising there’s little justification for us to even bother turning it on.
Now we suspect many of you might not have this problem. You see, in our house, it’s just Mae and I – and of course, our finicky feline overlords: Bijoux, Kali, and Jack Frost. For those of you with kids, or extended family members living with you, we can imagine that it would be easy to fill up a chest freezer – and a lot more economical. It just doesn’t work for us. We tried it once with a small apartment-sized chest freezer. Even that freezer was rarely half-full. We also found that we were wasting more food than when we didn’t have one. Frozen meals inexplicably went missing in the black hole at the bottom of the freezer, only to resurface months later as a freezer-burnt mass. Okay, our own forgetfulness may have contributed to the spoiled food more than anything else – outta sight; outta mind, right? It just didn’t work for our lifestyle and habits.
We’ve been exclusively using the freezer in our refrigerator for over a year now, and so far, so good. Of course, this freezer is much easier to clean, so there really wasn’t much to clean out. We decided to inventory all the odd bags of frozen produce we had in the freezer and use them up during the week before restocking again.
First up – using up all those berries. Mae really wanted to make muffins. She hasn’t baked any in a while – and after all with a blog name like My Wife’s Muffin, one might expect more recipes for muffins than what we currently offer… but we know, and so do our fans, that our name isn’t just about highlighting muffin recipes as much as it about showcasing our very punny content. Now we know that not everyone appreciates our puntastic sense of humour, but not everyone enjoys muffins either. We decided long ago not to worry about pleasing everyone, but to just make sure that whatever we’re making/doing that we’re having fun too. So yeah, we aren’t all about muffins – or even food for that matter. We sure love baking and eating muffins though… and when they are as berry-licious as these one, we’re gonna share them with our friends.
These berry muffins aren’t all that innovative or different from many other recipes you’ll find online. What may be slightly different (and what inspired our very punny recipe title) is the addition of lime to the mix. Why lime? There was no other reason for my wife to put lime in this recipe other than the fact that we’d run out of lemons – and Mae really really wanted to make berry muffins. It’s really that simple. If you don’t have limes you could substitute with lemon (and then give it your own punny name). Here’s what you’ll need to make my wife’s Pick Up Limes Berry Muffins (Frozen Mixed Berry Muffins):
- 2 cups mixed frozen berries
- zest of 1 lime + 1 tbsp lime juice
- ½ cup plain yogurt
- ¼ cup milk
- 1 tsp vanilla
- 1 egg, slightly beaten
- ¾ cup vegetable oil
- ¾ cup sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- In bowl of stand mixer, blend oil and sugar. Add eggs and process until smooth. Mix in milk, yogurt, vanilla, lime juice and zest.
- In a separate large mixing bowl, whisk together flour, baking power, baking soda, and salt. Add in batches to wet ingredients in stand mixer, stirring between each batch. Do not over blend.
- Mix in berries. Fill prepared muffin cups ¾ full, and bake at 400 degrees for 20-25 mins or until toothpick inserted comes out clean. Remove pan to wire rack to allow to cool.
Gregg & Mae