Our family loves muffins.. all kinds. Kelly has me making the smaller size muffins for her lunches, this way you are not so filled up with the larger size. Your choice. This recipe calls for one or the other berry, or, if you want to be really different, use both.
- 1 cup rolled oats (not the instant kind)
- 1 cup buttermilk
- 1 cup flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- pinch of salt
- 3/4 cup brown sugar, packed
- 1 beaten egg
- 1/4 cup butter, melted
- 1 – 1 1/2 cup berries
Combine the rolled oats and buttermilk and let stand. Combine the next 5 ingredients in a bowl and mix well to blend.
Add the egg and melted butter to the oat mixture. Mix really well. Now add the dry ingredients, mixing only so all is moistened. Now gently add the berries, folding to incorporate.
Fill 12 muffin cups that have been sprayed with Pam and bake for about 20-23 minutes in a 375 degree oven. The tops should spring back when lightly touched.
Note:
If you do not have any buttermilk in your refrigerator, don’t panic. Put 1 tbsp. lemon juice in a cup and add the milk to make 1 cup. Let stand for 5 minutes and then stir.
Summer Berry Smoothie
I love smoothies, but I have never served a ‘diet’ smoothie. Nope, not this one either.
- 1/2 cup fresh blackberries
- 1 cup fresh raspberries
- 1/2 container raspberry yogurt
- 1-2 tbsp. honey
- 1-2 tbsp. orange juice
- 1/2 cup whipping cream
- 1 tsp. vanilla
Place all but the whipping cream in a blender and puree. Add the whipping cream and blend for a few seconds (don’t want butter, just thicker)
Pour into two glasses, add a dollop of whipped cream and a fresh raspberry and blackberry.
It doesn’t get any yummier than this.
Blackberry Orange Tea Loaf
It is always nice to discover a new loaf to serve either family or guests and this one’s just the trick for you.
- 5 cups flour (this is right)
- 1 cup sugar
- 1 cup dark brown sugar
- 2 tbsp plus 1 tsp. baking powder
- 2 pinches of salt
- 2 cups fresh blackberries
- 2 tsp. grated orange rind
- 2 eggs
- 2 cups milk
- 1/2 cup orange juice
- 1/2 cup half and half cream
- 2 tsp. almond flavouring
- 6 tbsp. Crisco oil
Preheat oven to 350 degrees. Grease 2 loaf pans and set aside.
Mix all the dry ingredients together in a bowl. Mix the liquid ingredients together. Gently add the dry ingredients and lightly mix.
Divide the batter equally between the pans amd bake for about 55-60 minutes.
Remove from oven and cool for10 minutes. Remove from pans and cool completely. They can now be wrapped in saran wrap and then tin foil. You can make a drizzle of icing sugar and cream and drizzle across the top or just sprinkle heavily with icing sugar (as a powder).
Before putting in the freezer, write on the packages the date and what it is. Enjoy.