Finally I've gotten a moment to share one of my recipes that I made while I was at home. One of my creations was a very special muffin that we enjoyed for breakfast. My family and I have always enjoyed homemade muffins for weekend breakfasts. As a testament to our love of muffins, the pages containing the muffin recipe in our old Betty Crocker cookbook is permanently marked with streaks of flour and sugar. My mom had bought some beautiful blackberries and blueberries, so I decided to combine them in our basic muffin recipe. To make the muffins even more special, I made a cinnamon-oatmeal crumble topping. The blackberries added tartness to the muffins, whereas the blueberries added sweetness. Both of the berries were so plump and juicy, jam wasn't even necessary. The crunchy topping contrasting the juiciness of the berries and the tenderness of the muffin. I lightened up the version of the regular recipe by using only egg whites, but a whole egg can be used instead. Applesauce in place of the oil can also be an alteration to reduce the fat, but I chose to use canola oil at this instance. Also, any berries or chopped fruit can be used instead of the berries (pear berry crumble muffins sound awesome!)
Double Berry Crumble Muffins
2 egg whites
1 cup skim milk
1/4 cup canola oil
2 cups unbleached all-purpose flour
1/4 cup sugar
3 tsp baking powder
1 tsp salt
1/2 cup blackberries
1/2 cup blueberries
1/2 cup old-fashioned oats
2 tbsp sugar
2 tbsp unbleached all-purpose flour
1/2 tsp ground cinnamon
1 tbsp room-temperature butter or margarine
non-stick cooking spray or paper muffin cups
1. Preheat oven to 400 degrees F.
2. Spray a 12-cup muffin pan with cooking spray or use paper muffin cups.
3. Beat the egg whites lightly, then add milk and oil.
4. Blend in the flour, sugar, baking powder, and salt; the batter should be lumpy. Gently fold in the berries. Fill each muffin cup with an equal amount of the batter.
5. Combine all the topping ingredients in a small bowl and blend with a fork or your fingers until pea-sized crumbles form. Sprinkle equal amounts of the topping evenly over each muffin.
6. Bake the muffins for 20 minutes or until golden brown. Immediately remove from the pan and serve warm.
Fat: 6 g
Saturated fat: 0.6 g
Cholesterol: 0 mg
Sodium: 224 mg
Carbohydrates: 28.6 g
Fiber: 1.5 g
Sugar: 8.3 g
Protein: 4.2 g
Labels: berries, breakfast, brunch, muffins