Wednesday, November 12, 2008

Warm Blackberry Muffins

It's interesting how some seasonal cravings have nothing to do with which fruits and vegetables are in season. Soups, chili, casseroles and homemade breads in the fall and winter, and lighter meals such as salads in the summer.

I've been craving something warm this afternoon and started thinking of muffins, scones and cinnamon buns. So, poised with my heart set on using some of the blackberries in the freezer, I sifted through my recipes. Coming across Sylvia Main's recipe for a Blueberry, Lemon and Lavender Muffin caused me to pause- and although it sounds delicious, it's perhaps a little too fancy for my current mood.

Turning to the Internet, it didn't take me long to come across Simply Recipes' Blackberry Muffin. I agree that this is one is a keeper- it's a slightly sweetened, berry-packed cake. And, there's nothing like a fresh warm muffin and tea to brighten a grey afternoon. So here goes.

Blackberry Muffins
From Simply Recipes

2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs
1 cup sour cream
1 teaspoon milk
2/3 cup sugar
8 tablespoons warm melted butter
1 teaspoon vanilla
11 oz of blackberries, frozen or fresh

Position rack in center of oven. Preheat oven to 400°F. Grease a standard 12 muffin pan or line with paper muffin cups.

Whisk together the flour, baking powder and salt in a large bowl.

In a separate bowl, whisk together eggs, sour cream, milk, sugar, butter and vanilla.

Add the wet mixture to the dry mixture and mix together with a few light strokes, just until the dry ingredients are moistened. Add the berries. (If you are using frozen berries, defrost them first, then drain the excess liquid, then coat them lightly in flour.) Do not overmix. Doing so will cause the muffins to be dense, not fluffy. The batter should not be smooth.

Divide the batter evenly among the muffin cups. Bake until a toothpick inserted into the middle of 1 or 2 of the muffins comes out clean, 17-20 minutes (or longer). Let cool for 2 to 3 minutes before removing from the pan. If not serving hot, let cool on a rack.

Enjoy with a little butter while the muffins are still warm.

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