Friday, August 23, 2013

Gingerbread Blackberry Muffins

3 C flour
2½ Tbls baking powder
1 Tbls ground ginger
2 tsp cinnamon
¾ tsp cloves
1 tsp nutmeg
½ tsp allspice
1 C butter, softened
1 C brown sugar
1 C dark molasses
4 eggs
1 C buttermilk
1¼ C blackberries*

* or substitute blueberries, cranberries, even raspberries

Preheat oven to 350°. Grease or spray muffin pans, or use paper liners. Combine flour, baking powder and spices. In separate bowl, cream butter and brown sugar. Add molasses, eggs (one at a time), and buttermilk. Using an electric mixer is optional, but it makes a lighter, fluffier batter. Add flour mixture all at once and stir until just combined. Layer batter with berries in muffin cups until ¾ full. Bake 20-25 minutes.

Cool 5 minutes before removing from pan (if not using paper liners). I topped mine with raw/turbinado sugar, but that's definitely not necessary.

Makes about 30 muffins. I often just make a half recipe.

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