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Friday, September 7, 2012

Blackberry & Nectarine Breakfast Muffins

Waking up, putting coffee on and heading outside with my three year old to pick some fresh blackberries in the backyard.. ahh, kinda perfect as mornings go.   We are loving this part of living in the country.  Not so much... the snake that was in our path last night during our evening walk that wouldn't move despite all our clapping (that is what you are supposed to do to make them move, right?) and the spiders that seem to be taking over as fall approaches.  Well, we still kinda like it anyway.
Using the blackberries with a ripe nectarine we had, I made some basic muffins which are a bit more biscuit-y than cake-y.. which is what I prefer in the morning. Not too sweet, really showcasing the fresh nectarine and berry flavors. And perfect with that 1st cup of coffee. 
Peaches or plums can be substituted for nectarines and pretty much any berry for the blackberries.  Adjust sugar for berry sweetness. 

Melted Butter Tip:  When a recipe calls for melted butter, an easy thing I learned to do is.. When you start the recipe, 1st place the butter needed into a glass ramekin and into the oven.  Let it melt while it pre-heats. Then start assembling the recipe and pull out the butter when it's just melted (which is usually right around the time it's needed).  Heating it in the oven as the temp rises, also doesn't overheat it but just melts it.  And when you need to add it to eggs and milk, it won't be too hot. 
Room Temp Eggs Tip:  When a recipe calls for eggs at room temp. and you start and they are still in the fridge... take the whole eggs and place them in a bowl of luke warm water.  Let them sit and in 5 minutes they are room temp.  Room temp. eggs renders a better baked product, especially when making things from scratch. There is a legit reason recipes say "room temp"... go figure. ;)

Blackberry & Nectarine Breakfast Muffins 

   Yield: 12 Muffins

    2 c. all-purpose flour (I use whole wheat white)
    3 T. sugar
    1 T. baking powder
    1/2 t. salt
    1/2 t. cinnamon (or pumpkin pie spice mix)
     grating of fresh nutmeg
    1 c. milk
    1 egg, room temp
    1/4 c. butter, melted
    3/4 c. blackberries (fresh or frozen)
    3/4 c. nectarine, diced

1. Preheat the oven to 425 F.

2. Grease a muffin pan or line it with paper cups.

3. Sift the flour, sugar, baking powder, and salt into a large bowl.

4. In a small bowl, beat the milk with the egg and butter. Pour into the flour mixture and stir just until the dry ingredients are moistened.

5. Fold in the raisins then fill the muffin cups about 2/3 full with the batter. Bake for 20 minutes or until the muffins are lightly browned on top. Remove from the pan immediately. Serve warm.

We just need a cup! Scarlett in pj's got a few.

She found a friend amongst the berries. These little sticky green frogs are everywhere!
A close up...  we are loving this part of country life. 
Back to baking.. she's very serious about it.
Mama's very serious about the coffee's READY!

Recipe makes 12 muffins.

So good they don't need butter, but when warm.. how can I resist just a pat?

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