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“Alright everypony, gather around.” The mare’s voice would ring out as she smiled. Today was the first day of her bakery boot camp where she let ponies sign up to learn how to bake, basics of baking, or just to join a fun class. “Today we will be making muffins, the berry can be chosen per pony.” She always adored making muffins, they were one of her Grandma’s best recipes. As a filly, she enjoyed waking up in the morning and smelling them. She’d be drawn to them, almost in a trance, not caring if she burnt her hoof or tongue on the steamy tender insides or the piping hot berries. On special occasions, Grandma would even leave a plate in her room so she would wake up to it even sooner. ~~~~~~~~~ Blueberry/Raspberry/Blackberry Muffins: 2 1/4 cup all purpose flour 1 1/3 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 4 tablespoons room temperature butter 3/4 cups sugar (optional: plus more for topping) 2 large eggs 2 teaspoons vanilla extract 1/2 cup yogurt 1 1/2 cup frozen berries 1. Preheat oven to 375 and line muffin pan with papers. 2. Whisk together the dry ingredients in a medium sized bowl (flour, baking powder, baking soda, and salt) and then set aside. 3. In a large bowl, beat the butter and sugar with a mixer until light and fluffy. (The mixture should turn almost white in color.) Scrape down the sides of the bowl to ensure everything has incorporated, then add eggs one at time, beating well after each addition. 4. Add the vanilla and yogurt and mix until incorporated. 5. Add the dry ingredients until just incorporated on low speed. (The batter will be thick, like cookie dough) Fold in the berries. (Batter will become stiffer, that’s normal!) 6. Scoop batter into prepared muffin tin, about 1/4 heaping cup. Sprinkle with sugar if desired. 7. Bake for 18-24 minutes, or until toothpick inserted into center of one is clean. 8. Remove from oven and then transfer to cooling rack as soon as you can to finish cooling.