Saturday, March 6, 2010
I needed to get in the kitchen and bake something this morning. Baking is very therapeutic for me. It calms my soul and allows me to create. I used to scrapbook and make cards as my creative outlet, but I haven't done that in quite a while. Now, I create in the kitchen. What can be better than creating something yummy that you can eat?
These muffins were delicious minus the terrible batch of blackberries I used. YUCK! I used some frozen blackberries I had and they were sour and had a yucky flavor. I plucked out the berries and loved the muffin! They were moist and very flavorful due to the vanilla yogurt I added. I used half AP flour and half white WW flour in order to make it a little more nutritional. I will make these again, but will probably use blueberries instead of blackberries.
I found this recipe at The Bad Girl's Kitchen. She adapted the recipe from The Pioneer Woman.
Blackberry Yogurt Muffins
3 cups minus 2 tablespoons flour (I used 1/2 AP flour and 1/2 white WW flour)
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 cup sugar (I used 1/2 cup sugar and 1/2 cup Splenda)
1/2 cup vegetable oil
1 generous, heaping cup plain yogurt (I used vanilla yogurt)
2 cups blackberries
1 teaspoon vanilla
Softened butter, for muffin pan
Preheat oven to 375 degrees. Generously butter muffin pan.
In a large bowl stir together flour, baking soda, nutmeg, baking powder, and salt. Set aside.
In another large bowl whisk together sugar, oil, vanilla, egg, and yogurt. Add the dry ingredients and stir gently until just combined. Be careful not to over-mix.
Add blackberries, reserving 1/2 cup, to mixture and gently fold in.
Add mixture to well-buttered muffin pans. Top each muffin with 2 or so berries. Sprinkle raw sugar over top.
Bake 20 to 25 minutes and allow to cool completely.