Following up with my recent harvest of blackberries I have another recipe that’s bound to please the pickiest eaters in your family.
I’ve added in some applesauce to give a wonderful moistness along with a little more dense texture. If you want an even richer, dense texture to your muffins, substitute an additional tablespoon of applesauce in place of the canola oil.
Don’t overwork the batter or press the berries into the batter. Your muffins will not rise as well and the berries will be mushy. I went out on a limb with the oatmeal, in that I feel most will have instant oatmeal but not cans of rolled or steel-cut oats. If you wish to substitute oats for the oatmeal, replace with 1-cup oats and 1-cup brown sugar.
— Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.
Nonstick cooking spray
1 cup milk
1 large egg
1 tablespoon canola oil
2 tablespoons cinnamon applesauce
1 teaspoon vanilla extract
2 cups flour
4 packages instant maple and brown sugar oatmeal
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 cups fresh blackberries, washed
1/2 cup sugar
Preheat oven to 400 degrees, and spray a 12-muffin cup pan with nonstick cooking spray.
In a bowl, whisk together the milk, egg, oil, applesauce and vanilla extract.
In a separate bowl, mix the flour, oatmeal, baking powder, and baking soda. Gradually pour in the egg mixture and stir until just combined. Gently fold in the blackberries. With a scoop or large spoon, divide the batter evenly into the muffin cups, filling each cavity 2/3 full. Sprinkle tops of each with sugar.
Bake until a cake tester inserted into the center of a muffin comes out clean, about 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.