Sunday, July 8, 2012

Berry Delicious

I picked up some beautiful blackberries at the local farmers market.  I love blackberries...although these were not as sweet as I like, so I decided to bake with them.  I am always running out the door in the morning with breakfast in hand and thought that some muffins would be nice to have for the morning rush this coming week.  I found a light recipe for blackberry muffins.  I used almond milk instead of fat free milk and they still turned out great.  Don't forget to spray the cupcake liners with some oil before filling with batter.  They will stick to the paper if you don't!

Whole Grain Blackberry Spice Muffins
Cooking Light, JANUARY 2006

Sweet Life
Yield 17 muffins (serving size: 1 muffin)
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
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.

I still had some blackberries left and some beautiful sweet peaches that were almost too ripe so I thought a blackberry peach crumble would be very tasty.  I googled a recipe and have a lovely crumble to serve for dessert tonight. Yummy!

Peach Blackberry Crumble
1 c. Pillsbury's BEST all-purpose or unbleached flour
3/4 c. sugar
1/4 c. margarine or butter, softened
1 egg, slightly beaten

1 c. sugar
3 tbsp. cornstarch
1 c. water
1/4 tsp. almond extract
3 fresh peaches, sliced
2 c. fresh blackberries
Heat oven to 400 degrees. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour and 3/4 cup sugar. Using pastry blender or fork, cut in margarine until mixture is crumbly. Stir in egg; mix well. Set aside. In small saucepan, combine sugar and cornstarch; add water. Cook over medium heat until mixture boils and thickens, stirring constantly. Stir in almond extract. In 8-inch (2-quart) square baking dish, combine peaches, cranberries and blackberries; stir in hot cornstarch mixture. Crumble topping over fruit mixture. Bake at 400 degrees for 40 to 45 minutes or until topping is golden brown. Serve warm with sweetened whipped cream, sour cream or ice cream, if desired. Makes 9 servings


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