July 20, 2008

Although this not quite so heavy and thought provoking as Jesse’s last post I thought I might follow it with something totally unrelated to lighten things up.
I made up these muffins this morning. I woke up hungry to an empty kitchen except for the following ingredients so I whipped up some super delicious blackberry banana muffins. They were quite good and so I thought I might share. I adapted it from a blueberry muffin recipe from one of my favorite recipe blogs. I hope you try these and like them.

Makes 12 muffins
2 cups unbleached all-purpose flour (10 ounces)
1 tablespoon baking powder
1/2 teaspoon table salt
1 large egg
1 cup granulated sugar
4 tablespoons unsalted butter , melted and cooled slightly
1/2 cups sour cream
1/3 cups banana
1 1/2 cups frozen blackberries

***Tip- be sure to use muffin cups as the blackberries make the muffins really gooey. Also if you want more dense muffins or ones that will still be really soft the next day replace the butter for canola oil.

1. Adjust oven rack to middle position and heat oven to 350 degrees. Spray standard muffin tin with nonstick vegetable cooking spray.

2. Whisk flour, baking powder, and salt in medium bowl until combined. Whisk egg in second medium bowl until well-combined and light-colored, about 20 seconds. Add sugar and whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 2 or 3 steps, whisking to combine after each addition. Add sour cream and banana in 2 steps, whisking just to combine.

3. Add frozen berries to dry ingredients and gently toss to combine. Add sour cream mixture and fold with rubber spatula until batter comes together and berries are evenly distributed, 25 to 30 seconds (small spots of flour may remain and batter will be thick). Do not overmix.

4. Use ice cream scoop or large spoon to drop batter into greased (and cupped) muffin tin. Sprinkle with oats and brown sugar. Bake until light golden brown and toothpick or skewer inserted into center of muffin comes out clean…ish, the blackberries may be covering your toothpick but there should be not much batter…about 25 to 30 minutes, rotating pan from front to back halfway through baking time. Invert muffins onto wire rack, stand muffins upright, and cool 5 minutes.


One Response to “muffins!”

  1. melyssalaree said

    way to go! those sound really good. i wish i could have eaten them! mmmmmmmmmmm

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