Blackberry-Lemon Poppy Seed Muffins
- Number of Servings: 9
Ingredients
6 ounces fresh blackberries2 tablespoons seedless blackberry preservesCornmeal1 cup all purpose flour1/2 cup whole wheat flour2 teaspoons baking powder1/4 teaspoon salt1/2 cup granulated sugar2 teaspoons poppy seeds2 1/2 tablespoons unsalted butter, melted1 large egg1 cup reduced fat milk1 1/4 teaspoons finely grated lemon peel1 tablespoon lemon juice1 teaspoon vanilla extract2 tablespoons finely chopped toasted almonds
Directions:
Preheat oven broiler; line a small sheet pan with foil, and place blackberries on pan. Warm the preserves in the microwave for 10-20 seconds, or until liquid; pour over berries, and toss until well combined.
Broil for 2-3 minutes, or until berries start to caramelize.
Preheat oven to 350 degrees F. Spray 9 muffins cups with cooking spray; sprinkle 1/4 teaspoon cornmeal into bottom of each cup.
In a medium sized mixing bowl, sift together all purpose flour, whole wheat flour, baking powder and salt; stir in sugar and poppy seeds, until well combined.
In a large mixing bowl, whisk together melted butter, egg, milk, lemon peel, lemon juice and vanilla extract, until well combined. Stir flour mixture into liquid mixture, until just combined; gently fold in blackberries.
Divide batter into 9 muffin cups, and sprinkle 1/4 teaspoon cornmeal over each muffin cup, followed by almonds. Bake at 350 degrees F, for 20-23 minutes, or until a toothpick inserted into a muffin comes out with moist crumbs attached. Cool for 10 minutes, run a knife around outside edges, and lift muffins out onto a wire rack, to cool completely (or not).
Yield: 9 muffins.
Number of Servings: 9
Recipe submitted by SparkPeople user RASPBERRYRED615.
Preheat oven broiler; line a small sheet pan with foil, and place blackberries on pan. Warm the preserves in the microwave for 10-20 seconds, or until liquid; pour over berries, and toss until well combined.
Broil for 2-3 minutes, or until berries start to caramelize.
Preheat oven to 350 degrees F. Spray 9 muffins cups with cooking spray; sprinkle 1/4 teaspoon cornmeal into bottom of each cup.
In a medium sized mixing bowl, sift together all purpose flour, whole wheat flour, baking powder and salt; stir in sugar and poppy seeds, until well combined.
In a large mixing bowl, whisk together melted butter, egg, milk, lemon peel, lemon juice and vanilla extract, until well combined. Stir flour mixture into liquid mixture, until just combined; gently fold in blackberries.
Divide batter into 9 muffin cups, and sprinkle 1/4 teaspoon cornmeal over each muffin cup, followed by almonds. Bake at 350 degrees F, for 20-23 minutes, or until a toothpick inserted into a muffin comes out with moist crumbs attached. Cool for 10 minutes, run a knife around outside edges, and lift muffins out onto a wire rack, to cool completely (or not).
Yield: 9 muffins.
Number of Servings: 9
Recipe submitted by SparkPeople user RASPBERRYRED615.
Nutritional Info Amount Per Serving
- Calories: 196.8
- Total Fat: 4.8 g
- Cholesterol: 32.7 mg
- Sodium: 196.7 mg
- Total Carbs: 34.6 g
- Dietary Fiber: 2.2 g
- Protein: 4.5 g
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