Oktoberfest in Germany begins Saturday, September 22, 2012, and ends Sunday, October 7, 2012...

Sunday, June 26, 2011

Blackberry and Apple Muffins

I have a fun little cookbook titled  “1 Mix 100 Muffins” by Susanna Tee.   It inspires a lot of creativity.  When you think about it, what can’t you put into a muffin?   Whether sweet or savory, muffins are easy to make and great to gift.   I have a friend that just learned she will be facing a health challenge so I brought her some “love” muffins.   This recipe is perfect for creating something that is both comforting as well as pretty – and pretty yummy too.   Try this the next time something warm from the oven beckons…..

Blackberry and Apple Muffins    (my adaptation)

Ingredients:

Oil or butter for greasing – or paper liners
2 cups all-purpose flour
1 Tbsp. baking powder
1/8 tsp. salt
Heaping ½ cup firmly packed light brown sugar
2 large eggs
1 cup milk
1 Tbsp. sour cream
6 Tbsp. oil  -  I use canola
1 tsp. vanilla
1 ½ cup apples – diced ½” or smaller
1 ½ cup fresh blackberries
3 tsps. Raw brown sugar


Preheat oven to 375 F.    Grease or line a 12 cup muffin pan – I actually got a 19 cup yield.

You will need two bowls.  One for the wet ingredients and one for the dry.

Peel and chop the apples - set aside along with the blackberries.

Dry whisk the flour, baking powder and salt together and set aside.


In the other bowl add the eggs and using an electric mixer whisk briefly.  Then add the milk, brown sugar, sour cream, oil and vanilla – mix on low until well incorporated.


Pour the wet ingredients over the dry and add the apples.  Using a large spoon, stir gently until just combined – do not over mix.


Spoon a small bit of batter into the prepared muffin pan, then place 3 blackberries on top of the batter.   Top the berries with another small bit of batter.   By using this process your batter will not be colored by the berries as it would otherwise be if you stir the blackberries into the batter.    


Sprinkle the raw brown sugar over the tops of the muffins and then place in oven.  Bake for 18 – 20 minutes, or until they are 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 and let cool completely.

                                             

             Enjoy !!


Here is a link for the cookbook:  1 Mix, 100 Muffins

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