Saturday, November 27, 2010
Marionberry Muffins - Blue Monday
From the kitchen of One Perfect Bite...Each summer I freeze at least one flat of Marionberries to use during the winter months. Marionberries are a blackberry cultivar with a sweetness and complexity that has led the folks who grow and market them to dub them the "Cabernet of Blackberries." That may be an overreach, but I must tell you they do make delicious cobblers, scones and muffins and they are a wonderful addition to sauces for beef and lamb. Those of you who garden might want to know more about how the berry was developed and additional information can be found here. Marionberry muffins have become a part of our holiday celebrations and I made them for our breakfast yesterday morning. The muffins are delicious, easy to make and, while the recipe calls for Marionberries, any type of caneberry can be used to prepare them. There are no hints needed to make these successfully and the recipe is straightforward. Here's how the muffins are made.
Marionberry Muffins...from the kitchen of One Perfect Bite
1 cup butter, room temperature
1 cup sugar
2 teaspoons vanilla
4 large eggs
2 cups sour cream
4 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
2-1/2 cups Marionberries (blackberries, raspberries or blueberries may be substituted)
Melted butter and sugar for topping
1) Preheat oven to 400 degrees F. Grease and flour muffin cups or line with paper liners. Set aside.
2) In a large mixing bowl, cream together butter, sugar and vanilla. Add eggs and beat until incorporated. Blend in sour cream and set aside.
3) In a separate mixing bowl, stir together flour, baking powder, baking soda and salt; fold into creamed mixture gently (DO NOT OVER MIX).
4) Fold in Marionberries and spoon batter into muffin pans, filling them 3/4 full.
5) Bake muffins 24 to 26 minutes. Test for doneness with a toothpick. Muffins are done when toothpick comes out clean.
6) Transfer to cooling racks and while still warm, dip muffin tops in melted butter and then into granulated sugar. Yield: 16 to 20 muffins.
You might also Enjoy these recipes:
Banana Crunch Muffins - What's Cookin Chicago?
Pumpkin Muffins with Maple Cream Cheese Frosting - Plain Chicken
Perfect Blueberry Muffins - The Sophisticated Gourmet
Cranberry Upside Down Muffins - Back to the Cutting Board
Lemon Cranberry Muffins - The Food Republik
Oatmeal Muffins with Raisins, Dates and Walnuts - Simply Recipes
Whole Orange Muffins - Food and Whine
This post is being linked to:
Smiling Sally - Blue Monday