Blackberry Muffins

 

One lucky year, my little sister got me a 2 year subscription to Cooking Light for my birthday. (love ya girl!) I would wait each month to receive my issue and quickly begin reading from beginning to end, picking out new recipes to try. I found a great mac and cheese recipe that my girls adore. In the January issue they featured these little gems. These are perfect for on the go breakfast or an afternoon snack. The convenience of frozen berries and the punch of the oatmeal (me love me some oatmeal) make these a quick recipe.  Try these someday when you feel berry like!!

 

Whole Grain Blackberry Spice Muffins
Joy Zacharia, Cooking Light, JANUARY 2006

Yield 17 muffins (serving size: 1 muffin)

Ingredients
2 cups all-purpose flour (about 9 ounces)
1 cup rolled oats
1 cup packed dark brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon apple-pie spice
1 cup fat-free milk
3 tablespoons butter, melted
1 teaspoon vanilla extract
1 large egg, lightly beaten
1 1/2 cups frozen blackberries, coarsely chopped
Cooking spray
1/4 cup granulated sugar

Preparation
Preheat oven to 400°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through apple-pie spice) in a large bowl. Make a well in center of mixture. Combine milk, butter, vanilla, and egg in a small bowl; add to flour mixture, stirring until just moist. Gently stir in blackberries.
Spoon 1/4 cup batter into each of 17 paper-lined muffin cups coated with cooking spray. Bake at 400° for 16 minutes. Sprinkle muffins evenly with granulated sugar; bake 3 minutes or until muffins spring back when touched lightly in center. Cool in pans 10 minutes on wire racks.

*I only came out with 12 muffins, but I like mine big!!