Prep 15 mins
Cook 25 mins
I altered this recipe from an old 1950s cookbook called "A world of breads" by Dolores Casella. I make 18 large muffins with the batter and bake for an extra 5 or so minutes until they look a little crispy. The spices really stand out with the berries -- I eat these with butter and blackberry jam... delicious! Note: The original recipe called for 3 eggs and no oil, so I assume you could substitute either an egg or 1/4 cup applesauce for the oil in the recipe. Also, don't cut back the sugar!!! The sweetness in these is perfect.
- 1 1⁄2-2 cups mixed berries (fresh or frozen, thawed and drained)
- 3 cups all-purpose flour
- 1⁄2 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1⁄2 cup light brown sugar
- 1 1⁄2 teaspoons cinnamon
- 1⁄2 teaspoon clove
- 1⁄2 cup melted butter
- 1⁄4 cup oil
- 2 large eggs
- 1 cup milk or 1 cup soymilk
- 1 1⁄2 teaspoons almond extract
- 1 teaspoon vanilla extract
- powdered sugar (for dusting)
- Wash, hull, and dry the berries of your choice. If large berries are used they should be halved.
- Sift the flour, grandulated sugar, baking powder, salt, and spices into a bowl. Add the brown sugar and stir to blend.
- Combine liquid ingredients and stir into the dry ingredients until just blended.
- Fold in the berries very lightly and carefully.
- Spoon into well-buttered muffin tins until they are two-thirds full.
- Bake in a 400 degree oven for 20 minutes, or until browned and done.
- Sprinkle with powdered sugar while hot.