It is
technically
the fall
season...
but it
is still
in the
60's & 70's
here in
Lakeside.
So,
I decided
to use up
the last
of my
summer
blackberries
to make
these...
(forgive me for the bad quality photo...all I had was my phone camera)
Blackberry Swirl Banana Muffins
Adapted from: Seven Spoons
Ingredients:
1/2 cup blackberry purée (just blend 1/2 a cup of blackberries until smooth)
1 1/2 tablespoons sugar
2 cups plain (all purpose) flour
2 teaspoons baking powder
1 teaspoon salt
3/4 cup sugar
1 cup sour cream
2 eggs
1/3 cup vegetable oil
1 cup mashed ripe bananas, about three whole bananas
1. In a small saucepan over medium-high heat, bring blackberry purée and sugar to a boil. Turn the temperature down and simmer the purée until it has reduced by half. Allow to cool.
2. Preheat oven to 350°F.
3. Sift together flour, baking powder and salt, stir in sugar.
4. In a separate bowl, whisk sour cream, eggs and oil, until smooth. Whisk in mashed bananas.
5. Stir the sour cream/banana mixture into the dry ingredients – mix until just combined.
6. Spoon mixture into muffin tins until about two-thirds full. Spoon approximately one teaspoon of the blackberry purée on top of each muffin, swirl onto of the muffins with the tip of a sharp knife, creating a marble effect.
7. Bake about 18-20 minutes, or until a skewer inserted through the center comes out clean.
8. Enjoy with your morning cafe au lait.
1/2 cup blackberry purée (just blend 1/2 a cup of blackberries until smooth)
1 1/2 tablespoons sugar
2 cups plain (all purpose) flour
2 teaspoons baking powder
1 teaspoon salt
3/4 cup sugar
1 cup sour cream
2 eggs
1/3 cup vegetable oil
1 cup mashed ripe bananas, about three whole bananas
1. In a small saucepan over medium-high heat, bring blackberry purée and sugar to a boil. Turn the temperature down and simmer the purée until it has reduced by half. Allow to cool.
2. Preheat oven to 350°F.
3. Sift together flour, baking powder and salt, stir in sugar.
4. In a separate bowl, whisk sour cream, eggs and oil, until smooth. Whisk in mashed bananas.
5. Stir the sour cream/banana mixture into the dry ingredients – mix until just combined.
6. Spoon mixture into muffin tins until about two-thirds full. Spoon approximately one teaspoon of the blackberry purée on top of each muffin, swirl onto of the muffins with the tip of a sharp knife, creating a marble effect.
7. Bake about 18-20 minutes, or until a skewer inserted through the center comes out clean.
8. Enjoy with your morning cafe au lait.
1 comment:
The muffins look great...including the photo...the colors are amazing.
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