BLACKBERRY MUFFINS
Makes about 18 muffins
2½ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
2 large eggs
1 cup sour cream
1 teaspoon milk
1 cup sugar
8 tablespoons (1 stick) warm melted
butter
1 teaspoon vanilla
1½ cups (about 5–6 ounces) of black-
berries, fresh or frozen (if using fresh
berries, cut them in half; if using fro-
zen berries, defrost first, drain excess
liquid, then coat them lightly in flour)
Position rack in center of oven. Preheat
oven to 400 degrees. Grease a stan-
dard 12-muffin pan or line with paper
muffin cups. (You will probably have
excess batter for another 4–6 muffins.)
Whisk together the flour, baking pow-
der, baking soda, cinnamon and salt in
a large bowl.
In a separate bowl, whisk together
eggs, sour cream, milk, sugar, butter
and vanilla.
Add the wet mixture to the dry mix-
ture, and mix together with a few light
strokes, just until the dry ingredients
are moistened.
Add the berries. Do not over-mix!
Over-mixing will cause the muffins to
be dense, not fluffy. The batter should
not be smooth, but rather lumpy.
Divide the batter evenly among the
muffin cups. Bake at 400 degrees until
a toothpick inserted into the middle of
1 or 2 of the muffins comes out clean,
17–20 minutes (or longer).
Let cool for 2–3 minutes before remov-
ing from the pan. If not serving hot, let
cool on a rack.
Serve as soon as possible, preferably
within a few hours of baking.
Recipe from Elise Bauer, Simply Recipes
84
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