Now before I can tempt you to make a muffin or twelve, check out my new post over at the Food Network Canada blog, Bazaar. It’s about lunches, and sandwiches and working in an office for a week. Fun stuff!
Holiday baking is near. Time to stock up on dark chocolates and phyllo and other kinds of good stuff. The only problem with that is my freezer is still crammed to the gills with all kinds of fruit from the summer. I have to make a serious dent into my summer stash of blackberries, rhubarb and strawberries before I can make way for anything new. I know, poor me.
The other night I decided to bake a little treat for our weekly gathering of ANTM devotees (oh yeah, we put our money where our mouthes are!) and while some sugary sweet cupcakes would have been more appropriate for trash-tv watching, I went with something a little healthier. So I dug into the depths of my freezer and pulled out a container of summer-ripened blackberries. I baked up a whole lot of blackberry muffins and added a crumb topping to make them a bit more special. They were well received by the crowd and despite carrying them across town in a knapsack via bicycle, they travelled well too. Perfect bites of deliciousness! Not too sweet so they’re perfect for breakfast and they make a lovely afternoon snack with tea. And if you’re not as lucky as me, you could sub in whatever frozen berry you have on hand. I’m sure they’d be wonderful with blueberries, raspberries or even a rhubarb and strawberry blend! Depending on the size of your muffin tin, this should make 12 – 16 muffins. Enjoy!
blackberry muffins with crumble topping
2 c ap flour
2 t baking powder
1/2 t baking soda
1/2 t salt
1/2 c sugar
1 c vanilla or plain yogurt
1/2 c canola oil
1 t vanilla
1 c frozen blackberries
1/4 c flour
1/4 c brown sugar
2 T oats
1 t cinnamon
1/4 t nutmeg
3 T butter
1. Preheat oven to 375. Grease or line muffin tin.
2. In a medium sized bowl stir together flour, baking powder, baking soda and salt. Set aside.
3. Prepare crumble topping in a small bowl by combining dry ingredients and then crumbling butter into the mix with your fingers until everything is all crumbly. Set aside.
4. In a large bowl, beat together sugar and eggs until pale and creamy. Add yogurt, oil and vanilla and mix well. Add flour mixture and stir until blended. Gently fold in blackberries until evenly distributed throughout batter.
5. Add batter to prepared tin, filling them 3/4 full. Sprinkle topping on each muffin and bake until a toothpick inserted in the center comes out dry, about 20 minutes or so. Serve warm or at room temperature.