2005-04-01

how very not Martha

So I made these blackberry muffins.
Twice.

First time?
I neglected to add the butter! Yup, forgot it was hiding/defrosting in a cup in my microwave. Believe it or not, though they took almost twice as long to bake, they were still really decent.

Second time?
Used half the required amount of butter (hey, why not?),
and subbed low-fat organic yogurt for sour cream. Delicious!

Lesson?
You just can't keep a good muffin down.

Thanks, Elise.com.

Blackberry Muffins
2 cups all purpose flour
1 Tbsp baking powder
1/2 teaspoon salt
2 large eggs
1 cup sour cream/ yogurt
1 teaspoon milk
2/3 cup sugar
(4 to) 8 Tbsp warm melted butter
1 teaspoon vanilla
11 oz of fresh blackberries
(You can use frozen blackberries if fresh are not available;
best to thaw in colander first)

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2 bowls.
Mix eggs, yogurt, milk, sugar, and butter in one bowl.
Mix dry ingredients in the other.
Combine gently. Fold in berries.
Bake 15-20 min. in center of 400 degree oven.

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