Taste of Home - - Cook Smart -

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.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.