Blackberry muffins -- (from North Shore News, August 17, 1994)

Do not overbeat the batter - a sure-fire guarantee for tough muffins! The batter will be lumpy, its supposed to be that way!

Makes 12 regular sized muffins or 6 large muffins

1½ c all purpose flour
1 generous c fresh ripe blackberries
1 large egg = 1 banana mashed
½ c soy milk
2 tbsp melted butter = 2 tbsp vegetable oil
2 tsp baking powder
½ tsp salt - can be omitted
½ tsp ground cinnamon (optional) or grated rind from 1 orange - can be omitted
½ c granulated sugar = ½ c maple syrup

Preheat oven to 400°F. Grease muffin tin, or line with muffin paper liners. Set aside.

Measure out ¼ c flour and toss with the berries to coat evenly (this will prevent the berries from sticking to the bottom of the muffins during baking).

In a bowl, beat the egg lightly. Stir in milk and melted butter (or oil).

Whisk together the remaining flour, baking powder, salt, cinnamon or grated rind, and sugar. Sprinkle dry mixture over liquid mixture.

Stir with a spoon several times - just enough to moisten the flour. Do not beat smooth, batter will be lumpy.

Gently fold in the floured berries. Fill muffin tins ½-¾ full. Bake for 20-25 minutes. Remove from oven. Cool 5 minutes before turning out.

Serve warm, freshly baked.

Comments: Excellent recipe, quick and dirt easy!

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