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Blackberry-Orange Muffins

Reggie Dwork <reggie@jeff-and-reggie.com>
Sun, 07 Dec 2014 22:53:41 -0800
v114.n049.5
* Exported from MasterCook *

                          Blackberry-Orange Muffins

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Bread-Bakers Mailing List       Breads/Muffins/Rolls
                  Fruit

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    12                    paper liners
    1                cup  granulated sugar
    1           teaspoon  packed, finely grated orange zest -- (from 
about 1 medium orange)
    1 3/4           cups  all-purpose flour
    1 1/2      teaspoons  baking powder
       1/2      teaspoon  fine salt
    8          teaspoons  unsalted butter -- (1 stick), melted
    1                cup  heavy cream
    2              large  eggs
    1           teaspoon  vanilla extract
    2               cups  blackberries -- (about 12 ounces)

Blueberries are the most recognized berry addition to muffins, but 
blackberries are just as sweet and juicy. To add a bit of fresh 
citrus flavor to these muffins, fold orange zest into both the batter 
and the sugar topping.

Game plan: These muffins are best eaten the same day that they are baked.

Heat the oven to 375F and arrange a rack in the middle. Line a 
12-well muffin pan with paper liners and set it aside.

Place 1/4 cup of the sugar and half of the orange zest in a small 
bowl and use your fingers to combine; set aside.

Whisk the remaining zest, flour, baking powder, and salt together in 
a large bowl to break up any lumps; set aside.

Place the melted butter, cream, remaining 3/4 cup of sugar, eggs, and 
vanilla in a large bowl and whisk until evenly combined.

Add the butter-sugar mixture to the flour mixture and stir until just 
evenly mixed, about 30 strokes. (A few lumps will remain, but don't 
overmix-the batter will be thick but the ingredients should be evenly 
incorporated.) Add the blackberries and stir until just evenly incorporated.

Divide the batter among the muffin wells (the wells will be very 
full). Evenly sprinkle all of the orange-sugar mixture over the 
muffins. Bake until a toothpick inserted in the center comes out 
clean and the sugar is golden brown in spots, about 22 to 25 minutes. 
Let the muffins cool in the pan on a wire rack for 10 minutes. Remove 
from the pan and serve warm or at room temperature.

Source:
    "http://www.chow.com/";
Start to Finish Time:
    "0:55"
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 248 Calories; 11g Fat (39.4% 
calories from fat); 4g Protein; 35g Carbohydrate; 2g Dietary Fiber; 
69mg Cholesterol; 170mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean 
Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates.
NOTES : 2013 -0910