Be creative EVERY DAY • A Challenge
The blackberry bushes are heavy with fruit but the tangy crunch of so many seeds keeps me from eating any more than a handful.
Translating the berry abundance to muffins proved an interesting culinary task!
I theorized that whole berries would still be too seedy.
Perhaps a layer of berry sauce swirled in the usual muffin batter would allow for berry taste with out hours of toothpick use.
But my sauce recipe proved too thin, and so I mixed the sauce into a third of the batter. Success!
Notes: This recipe can easily be done all by hand. You will need a mixing bowl, a smaller bowl, measuring utensils, a small sauce pan, a wooden spoon, and a fork… oven and muffin tin with liners too. (Adapted from Better Homes and Gardens “Muffin” recipe)
1 cup blackberries
1 tablespoon sugar
1/2 tablespoon water
1 & 2/3 cups flour
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 beaten egg
3/4 cup milk
1/4 cup cooking oil
Preheat oven to 400 degrees
Grease your 12 count muffin pan or line with foil cups (my paper cups STUCK to my muffins. This batter is sticky.)
Make your sauce.
Combine Berries, Sugar, and water in a small sauce pan.
Heat at medium, stirring occasionally, until the berries release their juice.
Remove from heat and mash with a fork. Allow to cool while preparing the batter.
In a medium to large mixing bowl, hand mix together Flour, Sugar, Baking Powder, and Salt. Make a well / depression in the center of the mixture and set aside.
Separately, mix the, Milk, Egg, and Oil together. (I usually use a 1 cup glass measure all together.)
Add the wet mixture all at once to the dry into the well. Stir until just moist (it will be lumpy).
Divide out 1/3 of the batter and mix into the berry sauce. Mix well.
Plop alternating spoonfuls of the 2 batters into your cups an swirl with a paring knife. (I did a full layer of plain batter topped by berry batter, but it didn’t swirl very well.)
Bake for 20 minutes or until browned on top.
Cool, serve with salted butter and cinnamon sugar.