Dawn, my younger sister and health and beauty blogger over at Turby and John, is visiting today to share her famous (at least among our circle of friends and family) muffin recipe. I’ve eaten more of these than I’d like to admit, so I can testify to their deliciousness. Welcome, Dawn!
Hi, I'm Dawn. I love muffins.
I truly am crazy about muffins. I can easily think of ten reasons why I should not eat them, but sometimes I throw caution to the wind (not entirely, though, since I tend to bake with organic unbleached flour and sugar…which makes me feel better than it probably should). Months ago, I discovered this Awesome Blueberry Muffin Recipe on RecipeZaar. Needless to say, I’ve had some time to play with the recipe and make it even more delicious. My most recent successful alteration of the recipe resulted in some slammin’ blackberry peach muffins. Here’s how to make it happen:
Muffins:
- 1 1/2 cups unbleached organic all-purpose flour
- 3/4 cup unbleached organic cane sugar
- 2 T local honey (not pictured, since it was an afterthought)
- 1/2 teaspoon sea salt
- 2 teaspoons baking powder
- 1/3 cup canola oil
- 1 organic egg (I haven’t found that these work better for any reason; we just typically have organic eggs in the fridge.)
- 1/3 cup almond milk
- 2 large handfuls of blackberries (These and the peaches are also not pictured, primarily because they wouldn’t fit.)
- 1 small handful of peaches
Crumble Topping:
- 1/2 cup unbleached organic cane sugar (I have found that using this kind of sugar for the topping makes it significantly better.)
- 1/3 cup unbleached organic all-purpose flour
- 1/4 cup butter, cubed
- 1 1/2 teaspoons ground cinnamon
Steps:
Preheat oven to 400 degrees F (200 degrees C).
Grease muffin cups or line with muffin liners (I always use liners.)
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder.
Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup.
Mix this with flour mixture.
Fold in fruit.
Fill muffin cups right to the top.
Mix together crumble topping with a fork or clean hands if needed.
Sprinkle topping over muffins.
Bake for 20 to 25 minutes, stab with a toothpick, and continue for a few more minutes if needed.
They should look about like this when they're done.
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