Whole-Grain Blackberry Spice Muffins

I had been wanting to make some berry muffins lately, and I had been holding on to this recipe for sometime now, so I decided to make these last night. I will definitely not make the mistake of using fresh in place of frozen next time (I had a TON of fresh blackberries I wanted to use up), since my batter turned slightly gray in color. Oops. Although they aren't the greatest-looking muffins, they are quite tasty.

Whole Grain Blackberry Spice Muffins
Cooking Light


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


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.


17 muffins (serving size: 1 muffin)

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