So… I still had the oranges I bought last week for the Cranberry Orange Bread (which by the way was delicious… I took it in for an office party and it was all gone save a slice for me!) And some fresh blackberries that were on sale. This was a perfect recipe to try.
Although this time rather than use orange rind, I decided to use the real thing.
Turned out pretty good….
1 cup blackberries
1/4 cup fresh orange pulp
1 cup all purpose flour
3/4 tbsp baking powder
1/2 stick butter
1/2 cup sugar
1/4 tsp salt
1/4 tsp cinnamon
1/4 cup milk
Blend butter and sugar, add egg and milk blend until smooth.
Mix dry ingredients thoroughly. Add the wet ingredients. Mix well. Add orange and black berries and mix.
Grease muffin tin and add batter.
Preheat oven to 375 degrees. Bake muffins for 25-30 minutes.
Enjoy with a cuppa of fresh cardamon tea. Yummy!
Makes 6 muffins.
Adapted from ELR.
Note: If you like your muffins sweet, you might want to add more sugar.
Preheat oven to 375 degrees. Bake for 30 minutes or until hot and bubbly. Prepare an 8×8 cooking dish–do nothing or butter if you like.
Blackberries or any other fruit…berries, apples, pit fruit
Squeeze of lemon, optional
***1 to 2 tablespoons of cornstarch or flour or crisp mixture when using berries, optional
1/2 cup sugar
1/2 cup old fashion oats
3/4 cup brown sugar
1 teaspoon cinnamon
3/4 teaspoon nutmeg
Less than 1/8 teaspoon of salt and totally optional
3/4 cup soft butter
Place fruit in the prepared dish. Toss with lemon juice in dish. If using berries sprinkle with a little crisp mixture or cornstarch or flour–or skip this step all together–this will thicken the fruit filling. Toss gently. Mix dry crisp topping ingredients together in a separate bowl. Using a fork and knife combine the dry ingredients with the soft butter. Mix and mash until the topping is evenly combine and resembles a coarse topping (size of peas). Evenly distribute over the fruit and cook until bubbly, 30 to 40 minutes.