Day One Hundred and Twenty Three

I made the most awesome muffins today! I found a receipe on RecipeZaar and made a few changes to use whole wheat flour and brown sugar. I am so shocked out how scrumptious they are! I used the blackberries that I picked last year and froze. I was so glad to finally use them! Here is the recipe I used; including the changes.


1 lemon, juice and zest of (I also used the zest from half an orange)
1/2 cup milk (almost)
1/2 teaspoon vanilla
1/4 cup butter, melted
1 large egg
1/2 cup brown sugar
1 1/3 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup blackberry


  • Preheat the oven to 400°F.
  • Spray or butter a muffin tin (insides and tops to prevent the muffins from sticking with the puff up) and set aside.
  • Zest a lemon, and set aside.
  • Squeeze the juice of the lemon into a measuring cup over a sieve to catch the seeds and pips.
  • Pour milk into the measuring cup to make up a half cup.
  • Stir in the zest and vanilla, and then set aside.
  • Melt the butter and set aside to cool.
  • In a large bowl, measure out the flour, baking powder, baking soda, salt and sugar. Mix well.
  • To the lemon and milk mixture, add the egg and whisk to combine.
  • Next, add the cooled butter and mix well. Add this to the dry ingredients and mix just to combine.
  • Do not over mix- there may well be lumps but that’s alright.
  • Spoon batter into muffin tins, filling them halfway.
  • Sprinkle a few berries in and then continue to fill the muffin tins to the top.
  • Bake in a 400 F oven for 25 minutes until the tops are springy.
  • Cool for a few minutes and then transfer to a wire rack to cool for 10-15 minutes.


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