Summer is really getting to be a memory. Our leaves are still green, however yellows and reds are tipping some of the oaks and maples. I love this time of year, as the mosquitoes are just about gone. YEAH! AMEN and Hallelujah!
Dale has picked the blackberry patch clean. He committed himself not to leave any there for the deer, raccoons or any other marauder. Our freezer is full and our oven is popping out warm kisses of sweetness. This muffin recipe can be revised to use any fruit. The trick, I think, is not to over mix the batter. Be ready to put UNSMOOTH (Is that a word?… Spell check doesn’t think so!) batter into the muffin cups. Adjust the time if using large muffin tins (4 or 6 muffin yield per pan) a regular pan (12 muffins yield) or the tiny ones that just pop into your mouth. The larger the muffin, the longer the time is required in the oven.
Preheat oven to 400.
- 1 egg
- 1/2 cup milk (yogurt, or buttermilk)
- 1/4 c oil
- 1 1/2 c flour
- 1/2 c. sugar
- 2 t. baking soda ( if using yogurt or buttermilk add 1/2 t. baking soda)
- 1/2 t salt
- 1 c fresh berries (3/4 c frozen, thawed berries)
Spray muffin tins with oil. Beat egg, stir in milk and oil. Mix in remaining ingredients JUST until lumpy. Do not overmix.
Fill muffin cups with batter (2/3 full). Bake 20 to 25 minutes. Immediately remove from pan.