Blackberry (Blueberry) Lemon Muffins

By -
Blackberry (Blueberry) Lemon Muffins

2 2/3 cup flour
2 tsp grated lemon zest
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 eggs
1 cup packed brown sugar
1 cup Balkan style plain yogurt
1/2 cup vegetable oil
1 tbsp lemon juice
1 1/2 cups blackberries (or blueberries, which is what I used)

Optional glaze (it says they keep for 24 hours if glazed -- I didn't glaze, but they would have been less dry on top if I had)
3 tbsp icing sugar
1 tbsp lemon juice

In large bowl whisk together flour, lemon zest, baking powder, baking soda and salt.

Whisk together eggs, brown sugar, yogurt, oil, lemon juice; pour over flour mixture, stirring until just a few streaks of flour remain. Stir in blackberries just until combined. Spoon into paper-lined or greased muffin cups.

Bake at 350 until firm, about 25 minutes.

Keep in airtight container for up to three days.

They were pretty good, less sweet than I thought they'd be.

From the October 2012 Canadian Living.

Comments

  1. LeighSeptember 9, 2012 at 6:18 PM

    I made these today, with blackberries and the glaze and everything. I think they're pretty good. You're right - less sweet than you'd expect. But I guess that's not a bad thing :)

    ReplyDelete

Post a Comment

Popular posts from this blog

Pizza Dough

By -
2 (1/4-ounce) packages active dry yeast 4 1/2 to 5 1/2 cups unbleached all-purpose flour, divided, plus additional for dusting 2 cups warm water (105–115°F), divided 2 teaspoons salt MAKE DOUGH: Whisk together yeast, 2 Tbsp flour, and 1/2 cup warm water in a measuring cup and let stand until mixture develops a creamy foam, about 10 minutes. (If mixture doesn’t foam, discard and start over with new yeast.) Stir together salt and 3 cups flour in a large bowl. Add yeast mixture and remaining 1 1/2 cups warm water and stir until smooth, then stir in 1 cup more flour. If dough sticks to your fingers, stir in just enough flour (up to 3/4 cup), a little at a time, to make dough just come away from side of bowl. (This dough may be wetter than other pizza doughs you have made.) Knead dough on a lightly floured surface with floured hands, lightly reflouring work surface and your hands when dough becomes too sticky, until dough is smooth, soft, and elastic, about 10 minutes. Divide dough i...
Read more

"Light" Caesar Salad

By -
I'm not sure where the "light" comes from. But this was a really good classic Caesar dressing. We even had to resort to (haha) using powdered parmesan from the store and it was still classically good. 1/4   cup   (60 mL)  grated  Parmesan cheese 1/4   cup   (60 mL)  light mayonnaise 2   tbsp   (30 mL)  white wine vinegar 1   tbsp   (15 mL)  extra virgin olive oil 1   tbsp   (15 mL)  water 1   tbsp   (15 mL)  Dijon mustard 1   tsp   (5 mL)  Worcestershire sauce 1   clove garlic , minced 1   pinch   salt 1   pinch   pepper 8   cups   (2 L)  romaine lettuce , torn, 1 small head 1   cup   (250 mL)  prepared croutons 2   tbsp   (30 mL)  cooked  bacon , crumbled In jar, shake together Parmesan cheese, mayonnaise, vinegar, oil, water, mustard, Worcestershire sauce...
Read more