As mentioned yesterday, one of my biggest successes during the real food challenge was the batch of lemon blackberry muffins I whipped up. My family ate them for dessert, breakfast and snacks–they were that good. But don’t take it from me; try them yourself.
Here’s the recipe, adapted from a lemon raspberry muffin recipe in Nigella Lawson’s How to Be a Domestic Goddess (a.k.a. my baking bible). To cut the saturated fat, I use yogurt instead of most of the butter she calls for. I also swap raspberries for blackberries (in season right now) and trade regular flour for whole wheat, which turns out surprisingly well. It’s a simple, practically fool-proof recipe–even for imprecise, throw-it-all-together bakers like me.
*2 tablespoons butter
*1/4 cup plain yogurt
*1 1/3 cup whole wheat all-purpose flour
*2 teaspoons baking powder
*1/2 teaspoon baking soda
*1/2 cup sugar
*Pinch of salt
*Juice and finely chopped zest of one lemon (I grate the lemon peel directly into the batter); I also add about 1/3 teaspoon lemon oil
*1/2 cup milk
*1 large egg
*5 ounces frozen or fresh blackberries (about 1 cup)
1. Pre-heat oven to 400 degrees F.
2. Line a 12-cup muffin pan with baking cups.
3. Melt the butter; set it aside to cool.
4. Combine the flour, baking powder, baking soda, sugar and salt in a bowl; grate the lemon peel into the mixture.
5. In a separate bowl, combine the lemon juice and milk. Then add the yogurt, egg and butter. Beat with a spoon or spatula.
6. Add the dry and wet ingredients together, but don’t over-stir. Then, add in the berries. They might turn the batter a little blue, but that’s okay.
7. Spoon the batter into baking cups.
8. Bake for 25 minutes. Leave in pan for about 5 minutes to cool before moving to a separate cooling rack.
9. Top with powdered sugar if desired.