I LOVE winter. I know, I know… I’m like the only person on the planet. I just love feeling warm and cozy inside when it is freezing outside. However, every now and then I crave the tastes of summer. Most specifically, BERRIES! I mean GOOD berries, the kind that you only get during summer when they are in season.
I knew I wanted to bake something this morning, so I was looking through my “recipes to make” list and saw a recipe for Blackberry Cornmeal Muffins that I have had for a while. I was sold immediately. Even though berries are not at their taste peak, I dont even care. My craving for berries took over.
These muffins also do not hurt my “OMG I’m getting married in 6 days” diet, because there is NO butter in them. I LOVE baking with no butter, it makes me feel so healthy! This recipe also calls for some whole wheat flour, which I always welcome for some extra fiber and nutrients.
Blackberry Cornmeal Muffins
1 cup all-purpose flour (I used White Whole Wheat flour instead to make these even more healthy)
1 cup whole wheat flour
1 cup cornmeal
1/2 cup light brown sugar, firmly packed
1 Tbsp. baking powder
1 Tbsp. baking soda
3/4 tsp. salt
1 1/2 cups plain low-fat yogurt
1/3 cup vegetable oil
3 Tbsp. Agave syrup (or you can use honey or maple syrup)
2 tsp. vanilla extract
2 heaping cups fresh or frozen blackberries
Preheat over to 375 degrees, and grease two muffin tins
Whisk together the first 7 ingredients (up until the salt) in a large bowl. Stir together the yogurt, oil, agave syrup, vanilla, and eggs in a seperate bowl. Fold wet ingredients into dry mixture until combined. Gently fold in berries.
Fill muffin cups to the top and bake for ten minutes. Rotate pans and bake 10 more minutes or until muffins are slightly folden and a toothpick comes out clean when inserted into the center. Cool muffins in pans for 5 minutes before transferring to a cooling rack.
Makes: 14-16 muffins