Finally! An original recipe!
So I was feeling down, and decided to walk through the glistening heap of (unaffordable, just now) surprises that is Sur La Table. And I made my first purchase--a pixie muffin pan (and a cookie cutter). I also talked to someone who went through culinary school who used that cookie cutter to shape his rice.
Anyways, I had no idea what pixie muffins were, but they had little flower patterning, and muffins are always too large for me, so I gave them a try.
Lemon Berry Pixie Muffins
yield:24
2 heaping (and I mean huuge) tbsps of flour
1 tsp baking powder
2 (slightly smaller) tbsps of sugar
1 heaping (bigbigbig) tbsp of yogurt
half an egg's worth of egg white liquid
1 tsp fine lemon zest
blueberries and raspberries (i used less blueberries than there were muffins, and ripped the raspberries up into pieces)
Preheat oven to 350F.
Combine flour and baking powder, then add combined yogurt and sugar, and finally add combined egg and lemon zest. Then throw in as many berries as needed--I liked my muffins rich and juicy, oozing out deep blues and purples.
Fill well-buttered (I used my finger to get into the crevices) pixie muffin pan either 2/3 of the way or completely with batter, depending on the size of muffin you want. Bake until just before it would start to brown (the muffin will feel nice and springy to the touch). There you have it!
These did not last long at all, so don't plan on serving them to anyone. Just show someone how pretty they are, and then devour them.
I also attempted to make banana nut yogurt pixie muffins, but I was not a fan, so you don't have to suffer through the recipe and consequent disappointment in muffin taste.
But here's a photo for y'all. I still like their figure.
-Anna
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