Saturday, February 11, 2006

Whole Grain Blackberry Spice Muffins

Blackberries were significantly on sale this week, so I bought a couple of packages of them. I decided to use one of them in this recipe from Cooking Light. The recipe says they can be frozen and then reheated later, which is good for me because it means I can take them in lunches all this week, or eat them for breakfast. Our apartment is kind of humid, so baked goods don't usually last very long. Freezing it will help quite a bit. Anyway. The muffins are very good. They're not the prettiest to look at, since the blackberries dye the batter, but they're tasty!

Whole Grain Blackberry Spice Muffins
2 cups all-purpose flour (about 9 ounces)
1 cup rolled oats
1 cup packed dark brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon apple-pie spice (Note: I only had pumpkin pie spice)
1 cup fat-free milk
3 tablespoons butter, melted
1 teaspoon vanilla extract
1 large egg, lightly beaten
1 1/2 cups frozen blackberries, coarsely chopped (Note: I used fresh ones)
Cooking spray
1/4 cup granulated sugar

Preheat oven to 400°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through apple-pie spice) in a large bowl. Make a well in center of mixture. Combine milk, butter, vanilla, and egg in a small bowl; add to flour mixture, stirring until just moist. Gently stir in blackberries.

Spoon 1/4 cup batter into each of 17 paper-lined muffin cups coated with cooking spray. Bake at 400° for 16 minutes. Sprinkle muffins evenly with granulated sugar; bake 3 minutes or until muffins spring back when touched lightly in center. Cool in pans 10 minutes on wire racks.


Yield: 17 muffins (serving size: 1 muffin)

To freeze muffins, let cool completely, and place in zip-top plastic bags. Reheat in microwave 20 seconds.

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