Jerilyn's Whole-Wheat Apple Cider And Blackberry Muffins
Published April 16, 1985
- Total Time
- 40 minutes
- Rating
- Comments
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Ingredients
4 tablespoons corn or safflower oil
½ cup honey (preferably fruit honey like blackberry)
2 cups fresh apple cider
2 eggs
2 ½ cups stone-ground whole-wheat flour
1 cup unprocessed bran
1 cup stone-ground yellow cornmeal
½ cup soy flour
1 tablespoon baking powder
2 cups fresh or frozen blackberries
Nutritional analysis per serving
46 grams carbs; 27 milligrams cholesterol; 260 calories; 1 gram monosaturated fat; 4 grams polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 5 grams fiber; 108 milligrams sodium; 7 grams protein; 17 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Blend together oil, honey, cider and eggs. Set aside.
- Step 2
In medium-size mixing bowl combine remaining ingredients except blackberries. Pour liquid mixture over dry ingredients. Blend briefly. Do not overmix. Stir in blackberries. If blackberries are frozen, do not thaw. If using fresh blackberries, dry after rinsing.
- Step 3
Preheat oven to 375 degrees.
- Step 4
Line 12 large muffin cups with paper cupcake liners or grease the cups. Spoon mixture into muffin pans and bake 25 to 30 minutes at 375 degrees.
They will keep 4 or 5 days in the refrigerator or longer in the freezer.
Private Notes
Comments
I added a dash of salt, chopped pecans, and a sprinkling of maple sugar on top. Next time I'll add more salt, more sweetener, and more blackberries (or other fruit) to help lighten up the dense texture of these wholesome muffins.
Add 1Tabl. of cinnamon 1teas. Of nutmeg Use 2 peaches for blackberries
I see this recipe was published in a 1985 NYT article celebrating Pacific Northwest food - think hazelnuts, salmon and blackberries. I adopted Portland OR as my new home recently, and I am routinely enjoying all those same ingredients. Especially all types of blackberries. They are everywhere and in such abundance that many just rot on the vines on roadsides. This recipe is a great use for them, though it could use some zhuzhing up to 2025 standards. For starters, add a lot more blackberries and a bit of salt. Then, when they are still hot from the oven, a generous pat of butter or cream cheese. It’s no longer 1985, so no need to fear fat. If you’re a Pacific Northwest purist use Bob’s Red Mill whole wheat flour, wheat bran and cornmeal.
I added a dash of salt, chopped pecans, and a sprinkling of maple sugar on top. Next time I'll add more salt, more sweetener, and more blackberries (or other fruit) to help lighten up the dense texture of these wholesome muffins.
Add 1Tabl. of cinnamon 1teas. Of nutmeg Use 2 peaches for blackberries