Yesterday I found a recipe for blackberry muffins at Pumpkin Tart. I decided to give it a try; but quickly realized Boo had polished off all my blackberries. In an attempt to save the batter I made a decision to use the fresh raspberries I had instead. I've got to tell you, it was a decision well made! The muffins are DELICIOUS! In fact, we've polished off the dozen I made already and I'm baking another batch as I sit here typing.
With permission from Andrea at Pumpkin Tart, I am republishing her recipe. I hope you'll give it a try and enjoy as much as my family and I have!
Raspberry Muffins
1 3/4 cup flour
1/2 cup sugar
2 tsp baking powder
1/4 tsp salt
1 egg, beaten
3/4 cup milk
1/2 tsp vanilla
1/4 cup applesauce
3/4 cup raspberries (blackberries and blueberries will work too)*
Combine dry ingredients and toss together. Add beaten egg, milk, vanilla and applesauce and stir to combine. Gently fold in berries. Fill each cup 2/3 the way up in a greased or lined muffin pan. Bake at 400 degrees for 16-20 minutes or until tops are golden brown.
*I used whole berries, but you could easily cut them up first.
Tuesday, August 10, 2010
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