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Products > Recipes > Blackberry Cornmeal Muffins

Blackberry Cornmeal Muffins

Ingredients

1 cup all-purpose flour
1 cup whole wheat flour
1 cup cornmeal
1/2 cup light brown sugar, firmly packed
1 Tbsp. baking powder
1 Tbsp. baking soda
3/4 tsp. salt
1 1/2 cups plain low-fat yogurt
1/3 cup vegetable oil
3 Tbsp. Agave syrup (or honey or maple syrup)
2 tsp. vanilla extract
3 eggs
2 heaping cups fresh or frozen blackberries

Directions

• Preheat the oven to 375 F, and grease two muffin pans.
• Whisk together the first six ingredients in a large bowl. Stir together the yogurt, oil, agave syrup, vanilla and eggs in a separate bowl. Fold wet ingredients into dry mixture with a rubber spatula or wooden spoon until combined. Gently fold in berries.
• Fill muffin cups to the top and bake for ten minutes. Rotate pans and bake 10-12 minutes longer or until muffins are slightly golden and a toothpick comes out clean when inserted into the center. Cool muffins in pans for 5 minutes before transferring to a cooling rack.

Makes: 14-16 muffins



Source (A Sweet Spoonful)