Blackberries, blueberries, and raspberries are in season now, so I’ve been buying a lot. I’ve been searching for recipes that have blackberries in them, and didn’t feel like making a cobbler or pie. (Trying to watch the waste line). I love muffins, could eat them for breakfast, lunch, and dinner. This is a good recipe. They even have a little bit of butter in them too, which Paula Dean would really like. I guess if you don’t know what to do with the fruit you buy you can always freeze it and use the fruit for smoothies later on.
Yesterday was my birthday, and I had a great time with everybody at Paradiso. I took some pictures of all the herbs that I planted and even this Maple tree. Maybe when it gets big enough, I can learn how to make our own syrup. 🙂Print
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
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
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. Bake 3 minutes or until muffins spring back when touched lightly in center. Cool in pans 10 minutes on wire racks.
Makes 12 muffins. 7 smart points per muffin