Fieldberry & Coffee Muffins - Recipe

2 tbsp. boiling water
2 tbsp. instant coffee granules
1 tbsp. milk
1/2 cup unsalted butter, melted
3 tbsp. walnuts, chopped
3 1/2 cups self-rising flour
1 1/3 cups confectioners/icing sugar
1 tsp. baking soda
2 eggs, lightly beaten
1 1/2 cups buttermilk
1 cup fresh/frozen thawed field berries 
(such as raspberry, blueberry, blackberry, strawberry blend)
Preheat the oven to 400F. In a cup or small bowl, pour 2 tbsp of boiling water over the instant coffee. Stir in the milk (not the buttermilk) , and set aside to cool. In a medium bowl, mix the walnuts, flour, sugar,, and baking soda with a spoon or whisk. In a large bowl, beat the eggs and buttermilk with an electric mixer until well combined (about 2-3 minutes). Stir in the cooled coffee. Add the flour mixture into the buttermilk mixture stirring with a spoon or whisk until nearly combined. Gently fold in the field berries with a large spoon or spatula until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven. Cool muffins for 10 minutes, then remove from the pan. *These muffins are best served warm.*

Makes approximately 12 muffins

Dairy-free Berry Cupcakes - Recipe

For the cupcakes:
2 1/2 cups mixed fresh berries
>such as blueberries, strawberries, cranberries, blackberries, raspberries<
2 cups all-purpose flour
1/2 cup packed brown sugar
1 tbsp. baking powder
4 tbsp. vegetable oil
2 lightly beaten eggs

1. Preheat the oven to 350F. In a food processor, puree 1 1/2 cups of the berries until smooth. In a small bowl, lightly crush the reserved cup of berries with a fork. In a medium bowl, mix the flour, sugar, and baking powder. In a large bowl, beat the eggs and oil. Add the pureed berries to the eggs and oil and mix well. Stir in the flour mixture until well combined. Gently fold in the crushed berries until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove from the oven and cool for 30 minutes. Top with a tablespoon of mixed berry jam before serving.

Makes approximately 12 cupcakes

*Most grocery stores carry frozen packages of mixed fruits, try a field berry mix for a delicious blend of fruits. Just remember to defrost 2 1/2 cups before starting to make these cupcakes*