Wednesday, September 2, 2015

Honest Kitchen: Blackberry Muffins

Honest Kitchen: Honest, whole food cooked from scratch. Simple, delicious and sometimes from the wild side. Robin and Erin often prepare wild game, mushrooms, berries and other foods they harvest, grow or buy locally. Regardless - come cook with us. Copy this paragraph (please leave the links) into your blog and leave your link in comments each Wednesday so everyone can visit.

Fresh blackberries
When we were out refilling bear bait sites, we took a few minutes to pick blackberries. They were small and delicious.  I knew that whatever I picked, I wanted to make it into something yummy.

First up, blackberry muffins!


I tweaked a blueberry muffin recipe and added a few extra ingredients in order to make these awesome muffins.

Here is what you will need:
3/4 c. milk
1/4 c. vegetable oil (I used sunflower)
1 egg
2 c. flour (I used whole wheat)
1/2 c. sugar
2 tsp baking powder
1/2 tsp salt
1 1/2 c. fresh blackberries


Steps:
1. Preheat oven to 400. Line muffin tin with paper baking cups.
2. Beat milk, oil and egg in bowl.  Stir in flour, sugar, baking powder and salt.  I also added some flax seed.
3. Fold berries into mixture.
4. Pour into muffin tin trying to make the muffins as even as possible.
5. I sprinkled them with some cinnamon and sugar


6. Bake for 20-25 min or until brown.  Remove and set on cooling rack.



Enjoy!

2 comments:

  1. They look fantastic! I need to get out this week to pick blackberries that I bring home rather than eat immediately. I love muffins.

    I've made Grilled Stuffed Zucchini this week. http://robinfollette.com/grilled-stuffed-zucchini-recipe

    ReplyDelete