Blackberry muffins or bread recipes?

The above muffin recipes are excellent, however let me stress this.





DO NOT OVER MIX the batter





when you combine the wet-mix with the dry-mix, stir gently only enough to get all the dry mix moistened. The batter SHOULD BE LUMPY.





By doing this, you'll end up with glorious tall muffin crowns, and your muffins will be tender, moist, and flakey.





Overmixing makes them shorter and tougher.Blackberry muffins or bread recipes?
Black and Blueberry Muffins


INGREDIENTS:


1 cup whole wheat flour


1 cup all-purpose flour


1/3 cup wheat germ


2/3 cup white sugar


1 tablespoon baking powder


1 teaspoon salt


1 teaspoon ground cinnamon


2 eggs, beaten


2 cups half-and-half cream


1 cup fresh blackberries


1 cup fresh blueberries





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DIRECTIONS:


Preheat oven to 400 degrees F (200 degrees C). Butter muffin pan.


In a large mixing bowl, whisk together flours, wheat germ, sugar, baking powder, salt, and cinnamon. In another bowl, whisk together half and half cream and eggs. Stir wet ingredients into dry, mixing just to combine. Fold in berries. Scoop batter into muffin pan cups. If there are any empty cups, fill those halfway with water.


Bake in preheated oven for 20 minutes, or until done.


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BLACKBERRY MUFFINS





1/2 c. milk


1/4 c. salad oil


1 egg, beaten


1 1/2 c. flour


1/2 c. sugar


2 tsp. baking powder


1/2 tsp. salt


1 c. fresh blackberries





Stir milk and salad oil into egg. Sift together and add dry ingredients. Stir just until flour is moistened. Fold in berries. Batter should be lumpy. Fill greased muffin cups 2/3 full.


Bake 20 to 25 minutes at 400 degrees.





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BLACKBERRY BREAD





2 c. flour


1 tsp. baking soda


1 tsp. salt


1/2 tsp. ground cinnamon


1/4 tsp. ground nutmeg


2 c. sugar


4 eggs, well beaten


1 1/4 c. vegetable oil


2 c. fresh or frozen blackberries, drained


1 c. black walnuts, chopped


1/4 tsp. ground allspice





Mix dry ingredients together. Add eggs, oil, blackberries and nuts. Stir just until mixed. Bake in 2 well greased 9 x 5 x 3 inch pans at 350 degrees for 60- 70 minutes. Cool in pans 5 minutes.


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BLACKBERRY BREAD





1/4 c. cholesterol-free oil


1/2 c. sugar


3 egg whites


1 tbsp. freshly grated orange rind


1/2 c. orange juice


1 1/2 c. whole wheat flour


1 1/2 c. oat bran


1 tsp. baking soda


2 tsp. baking powder


1 (16 oz.) can blackberries packed in water or 1 pkg. frozen blackberries


1 1/2 c. finely shredded zucchini





Combine all of the ingredients except the berries and zucchini. Fold in the drained berries and zucchini just until blended. Turn into a greased loaf pan and bake at 350 degrees for 1 1/2 hours (check after the first 45 minutes. If necessary, cover with aluminum foil to prevent browning too quickly). Makes 1 loaf, or 15 servings.Blackberry muffins or bread recipes?
BLACKBERRY MUFFINS


2 cups all purpose flour


1 Tbsp baking powder


1/2 teaspoon salt


2 large eggs


1 cup sour cream


1 teaspoon milk


2/3 cup sugar


8 Tbsp warm melted butter (1 stick)


1 teaspoon vanilla


11 oz of fresh blackberries, cut in half


(You can use frozen blackberries if fresh are not available.)





1) Position rack in center of oven. Preheat oven to 400掳F. Grease a standard 12 muffin pan or line with paper muffin cups. (Actually, with the berries you'll have more batter than just for 12 muffins. This batch made 18 muffins.)





2) Whisk together the flour, baking powder and salt in a large bowl.





3) In a separate bowl, whisk together eggs, sour cream, milk, sugar, butter and vanilla.





4) Add the wet mixture to the dry mixture and mix together with a few light strokes, just until the dry ingredients are moistened. Add the berries. (If you are using frozen berries, defrost them first, then drain the excess liquid, then coat them lightly in flour.) Do not overmix! Overmixing will cause the muffins to be dense, not fluffy. The batter should not be smooth.





5 Divide the batter evenly among the muffin cups. Bake until a toothpick inserted into the middle of 1 or 2 of the muffins comes out clean, 17-20 minutes (or longer). Let cool for 2 to 3 minutes before removing from the pan. If not serving hot, let cool on a rack.