BLACKBERRY FRUIT MUFFINS
Take advantage of fresh summer blackberries by adding them to these delicious muffins. They are very easy to prepare and always disappear as soon as they’re served.
—Candy Woelk, Lexington, MO
Prep: 15 min. • Bake: 20 min. Makes: 1 dozen 1/4 cup butter, softened
1/2 cup sugar
1 large egg, room temperature 3/4 cup 2% milk
1/4 tsp. vanilla extract
13/4 cups plus 1 Tbsp. all-purpose flour, divided
21/2 tsp. baking powder
1/4 tsp. salt
1 cup fresh blackberries Honey, optional
Preheat oven to 400°. In a bowl, cream butter and sugar. Add egg and mix well. Beat in milk and vanilla until almost smooth, about 1 minute. Combine
13/4 cups flour, baking powder and salt; stir into creamed mixture just until combined (batter will be thick). Toss blackberries with remaining flour; fold into batter. Fill greased or paper-lined muffin cups half full. Bake until muffins are golden and test done, 20-25 minutes. Serve with honey if desired. Per muffin: 156 cal., 5g fat (3g sat. fat), 30mg chol., 184mg sod., 25g carb.
(10g sugars, 1g fiber), 3g pro.