Friday, March 19, 2010

Day #45: Blackberry & Apple Muffins

Our Local Grocery Store had Fresh Blackberries on sale this week for 98 cents!! I stocked up since Blackberries are my absolute favorite Berry! With these yummy, juicy treats I made the Blackberry & Apple Muffins from the 100 Muffin cookbook. They turned out AMAZING! Deliciously sweet and satisfying. They would be great warm with butter or jelly slathered on them. Don't forget to add the brown sugar topping because it gives the muffins a delightful crunchy texture.

Have a FABULOUS weekend with the ones you Love!

Tomorrow's Muffin: Monkey Bread Muffins (a BONUS recipe, not from the cookbook, but sent to me by a dear friend)

Blackberry & Apple Muffins


oil or melted butter, for greasing (if using)
2 cups all-purpose flour
1 tbsp baking powder
1/8 tsp salt
1/2 cup firmly packed light brown sugar
9 oz/250 g chopped and peeled apple (I used two small red delicious)
2 large eggs
1 cup buttermilk
6 tbsp canola oil
1 tsp vanilla extract
1 1/2 cup frozen or fresh blackberries
3 tbsp raw brown sugar (for topping)

Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12 muffin pan liners.

Sift together the flour, baking powder,baking soda, and salt in a large bowl. Stir in the brown sugar. Peel, core, and finely chop the apple (I used 2 small red delicious). Add to the flour mixture and stir together.

Lightly beat the eggs in a large bowl, then beat in the buttermilk, oil, and vanilla extract. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients, and gently fold in the blackberries. Stir gently until just combined; do not overmix.

Spoon the batter into the prepared muffin pan. Srinkle the raw brown sugar on top of the muffins. Bake in the preheated oven for 20 minutes, until well risen, golden brown, and firm to the touch. Let the muffins cool in the pan for 5 minutes,then serve warm or transfer to a wire rack to cool completely.

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