To make mana muffins, the first thing you need to keep in mind is not to over mix the batter. You end up with a muffin that has a huge bubble like dome. I did this and some of my muffins look goofy. They still taste good, though. I also cut back on the amount of sugar in this recipe, which I lovingly adapted from here.
Components you will need:
1/2 c. granulated sugar
1/2 c. light brown sugar, packed
1/2 c. vegetable oil
2 large eggs at room temp.
1 tsp vanilla extract
2 c. all purpose flour
1/2 tsp baking soda
1 c. sour cream
1/2 c raspberries, whole
1/2 c strawberries
Turbinado sugar
Preheat the over to 375ºF. Line muffin tin, or grease only the bottoms. Muffins tend to rise better when they have something to cling to.
Using a mixer (hand or stand,) combine all the wet ingredients until well blended. In another bowl, whisk together all the dry ingredients.
This is where you may want to use your hands if you don't have a stand mixer. Takes the dry and wet and mix until just combined. It should have a semi-crumbly look. Fold in the sour cream. Make sure that you do not over fold as you will need to add the berries next.
Be gentle with the berries, they are soft and you do not want your mix to be exploded with bursts of pink and red from berries that have have turned to mush.
An ice cream scoop will be useful to spoon in enough mix into each muffin cup. Sprinkle a little bit of the sugar in the raw on the tops for a nice crispy sweet top. Fill about 3/4 of the way and put in over for 20-25 minutes. Check the centers with a toothpick. When you remove them, carefully pull them from the muffin pan and cool on a rack. Wait 10 to 15 minutes before eating.
Enjoy with a nice large glass of Ice Cold Milk.
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