This was a grand experiment. I was looking for a way to make muffins look cuter and I remembered seeing things baked in clean, fresh clay pots, so I rounded up a few mini-sized pots and experimented, using blueberry muffin batter. When they first came out, they looked a little plain, so we jazzed up the pots with a little ribbon tied around the rim and plucked a couple of flowers from the yard to complete the garden theme. You can see that I hedged my bets, baking a few of the muffins in the pots and the rest in a mini muffin silicone baking pan. Now that I have proof of concept, I’ll be able to be a total pothead next time.
- 2 cups Carbquick (or other baking mix)
- 1/2 cup water
- 1/2 cup heavy cream
- 1/2 cup Splenda
- 1 Tbsp. Brown Sugar Diabeti-sweet
- 2 Tbsp. oil
- 1 tsp. baking powder
- 1 beaten egg
- 1/2 cup fresh blueberries (or raspberries, or whatever you’ve got — or leave them out entirely and have a plain muffin, if you prefer)
Directions: Preheat oven to 400 degrees.Beat your egg, then add the rest of the ingredients. Mix well. If the batter is too stiff, add just a little more water. Don’t get it too thin, but your spoon shouldn’t stand straight up. Fold in your blueberries.
Use a medium cookie scoop to spoon batter about 2/3 of the way up the little pot. Place the pots on a baking sheet and insert into the preheated oven. Bake for 12-15 minutes or until golden brown.