Hide-and-Seek Muffins

Another gem from Pretend Soup that my kids have thoroughly enjoyed (and making). Perfect for summer berry picking time, try these the next time you have an abundance of berries. We tried them with strawberries, but big blueberries, raspberries, or medium-sized blackberries would work, too!

~From Pretend Soup

•  1 1/2 c. flour (I used 1 cup whole wheat, 1/2 cup white)
• 2 t. baking powder
• 1/2 t. baking soda
• 1/2 t. salt
• 1/4 c. sugar + extra 
• 1/4 c. (4 T.) butter, melted
• 1 c. milk
• 2 eggs
• 1/2 t. vanilla
• 12 small-medium strawberries (or other berries of similar size)
•  muffin cups or spray for muffin tin

1.  Mix dry ingredients (flour through 1/4 c. sugar) together and set aside.
2. Mix wet ingredients (melted butter through vanilla) together. Add all at once to dry ingredients and mix.
3. Pour batter into muffin cups, filling them about half full.
4. Roll berries in sugar and push one berry down into each muffin spot. You will be able to see the tops of the berries, but as the muffins bake, the batter will rise up and cover each berry!
5.  Bake at 375 degrees for 15 minutes. Let cool 10 minutes before eating; you can take them out of the pan at about 5 minutes, but the berries are quite hot, so wait the full 10 before eating them.

 ~Makes 1 dozen medium-sized muffins