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Blackberry Almond Muffins

April 29, 2011

Success! Muffin success, that is. I often try my hand at creating recipes from scratch or adapting my favorite ones, and truthfully, more often than not, they fail miserably, and then I’m left with mediocre goodies to eat – not good enough to post, but not bad enough to thrown away. Soon after these muffins came out the oven (like 2 minutes later) my husband gobbled down three in a row, while I tried (emphasis on tried) to summon all my inner strength and wait for them to cool. Finding the restraint necesary not to eat muffins (or any baked goodie) straight out of the oven is such a challenge. Time and time again I burn my tongue and honestly, I can barely taste a thing when they’re pipping hot. Failed attempts at restraint aside, hot or cool, these muffins are delicious…I’m so happy with the result and hope you’ll give them a try…hey, it’s almost the weekend – time for a little baking?

Ingredients:
2 beaten eggs
1/2 cup vegetable oil
1/2 cup 2 % plain unsweetened yogurt
1/2 cup milk
1 tsp almond extract
2 cups flour
3/4 cup light brown sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 cups fresh blackberries

In a medium mixing bowl, combine eggs, oil, yogurt, milk and almond extract. In a large mixing bowl, sift together, flour, brown sugar, baking powder, baking soda, and salt. Make a well in the dry ingredients and slowly pour in the egg mixture. Stir until just combined. Fold in blackberries and spoon into prepared muffin tins. Makes 12 to 16 muffins. Bake at 375 for 20-22 minutes. Enjoy!

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2 Comments
  1. yum, yum, yum, those do look fantastic!
    I love when new recipes work out… so brave of you to create your own!

  2. Oh, those look wonderful, especially the picture where you break open the muffin and you can see those delicious juicy berries. Scrumptious!!!
    *kisses* HH

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