Whole Grain Blackberry Spice Muffins - a sweet treat!
(originally made 1/19/2008)
Gave these a try yesterday. My blackberries have been in the freezer a while, but these turned out moist and had a nice flavor. I'd like to try them again with some fresher blueberries or blackberries. They are only 3 WW points each, but after eating one it seems a little high for what you get. I used a cookie scoop that held 1/4c to fill the cups quickly and evenly. As noted in recipe, to freeze muffins, let cool completely, and place in zip-top plastic bags. Reheat in microwave 20 seconds.
Whole-Grain Blackberry Spice Muffins
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour (about 9 ounces)
1 cup rolled oats
1 cup packed dark brown sugar (I used light brown sugar)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon apple-pie spice (I used Penzey's Baking Spice)
1 cup fat-free milk
3 tablespoons butter -- melted
1 teaspoon vanilla extract
1 large egg -- lightly beaten
1 1/2 cups frozen blackberries -- coarsely chopped (place back in freezer until needed)
1/4 cup granulated sugar (I used raw sugar)
Preheat oven to 400°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through apple-pie spice) in a large bowl. Make a well in center of mixture. Combine milk, butter, vanilla, and egg in a small bowl; add to flour mixture, stirring until just moist. Gently stir in blackberries.
Spoon 1/4 cup batter into each of 17 paper-lined muffin cups coated with cooking spray. Bake at 400° for 16 minutes. Sprinkle muffins evenly with granulated sugar; bake 3 minutes or until muffins spring back when touched lightly in center. Cool in pans 10 minutes on wire racks.
Yield: 17 muffins (serving size: 1 muffin)
NUTRITION PER SERVING
CALORIES 177(15% from fat); FAT 3g (sat 1.2g,mono 1.1g,poly 0.4g); PROTEIN 3.5g; CHOLESTEROL 18mg; CALCIUM 68mg; SODIUM 181mg; FIBER 1.8g; IRON 1.4mg; CARBOHYDRATE 34.3g
Cooking Light, JANUARY 2006