Strawberry-Blueberry Muffin Bread

You know your mouth started watering when you saw the title of this recipe. Don't deny it, you want it. Why "Muffin Bread" do you ask? Well, everything is better if it comes in a little bread pan.

The original recipe I used was vegan, and although I have nothing against vegan food, I am not going to go out and buy a lot of extra ingredients for just one recipe.

Sadly, I was making this just before bed time. So in my tired food driven haste I forgot to take any pictures but of the final product. But I can truly promise you, you want to make this. Right now.

You can check out the vegan recipe on the link, I will post my recipe here

2 cups flour (white or wheat, its up to you)4 tsp baking powder
1 tsp salt
1/4 cup canola oil
2/3 cup white sugar
1/2 tsp vanilla extract
2 eggs
1 cup milk or butter/soured milk (To make soured milk add one table spoon vinegar to one cup milk and let sit five minutes)
1 cup strawberries
3/4 cup blue berries

Preheat over to 375 degrees.
Sift together flour, baking powder, and salt. In a separate bowl, combine oil and sugar.  Stir in vanilla and and eggs until well combined. Slowly combine both mixtures and then add milk slowly (I made the mistake of putting it all in at once and milk went everywhere).  Hand mix or whisk to break up any big clumps. Pour berries into the batter and mix gently to incorporate. Pour batter into muffin tin/ small bread pan/ regular sized bread pan, and sprinkle berries on top of batter if desired.Bake for 45 minutes in square pan or until a toothpick inserted in the center comes out clean.  For muffins, fill muffin cups 2/3 full and bake for 25-30 minutes or until muffins spring back when touched at their center