By NewsLine Staff
mail@floridanewsline.com
Valentine’s Day is about expressing love for special people in your life. One way to do so is to pamper that person as much as possible. That can mean starting the day off with delicious breakfast in bed. “Blackberry Crunch Muffins” marry coffee cake and muffin elements and tart berries for something that is equal parts breakfast and dessert. Try this recipe, courtesy of “Lord Honey Traditional Southern Recipes with a Country Bling Twist” (Pelican Publishing) by Chef Jason Smith.
Blackberry Crunch Muffins
Serves 12
2 ¼ cups self-rising flour
1 cup white sugar
¼ cup brown sugar
½ cup canola oil
2 eggs
2 tsp. vanilla
¾ cup full-fat buttermilk
1 ½ cups fresh or frozen blackberries
Zest of 1 lime
Crunch topping
½ cup white sugar
¼ cup brown sugar, packed
½ cup self-rising flour
½ cup quick-cook oats
¼ cup sweetened shredded coconut
½ cup chopped walnuts
5 tbsp. butter, at room temperature
1 tsp. ground cinnamon
½ tsp. ground ginger
Glaze
2 cups powdered sugar
½ tsp. salt
1 tsp. vanilla
Juice of 1 lime
Preheat oven to 375 F. Grease or line a 12-hole muffin tin. In a mixing bowl, whisk together the flour and sugars. Add the oil, eggs, vanilla, and buttermilk, and stir to combine.
In a small bowl, toss the blackberries with 1 tablespoon flour, then add the berries and zest to the batter and lightly fold them in. Place the crunch topping ingredients in a bowl and mix with a fork until large crumbles form.
Divide the batter evenly into the muffin tin, and sprinkle tops with crunch mixture. Bake for 22 to 28 minutes or until a toothpick comes out clean. Remove from oven and place on a cooling rack. Place the glaze ingredients in a bowl and whisk until combined. Drizzle over cooled muffins.
Photo courtesy MetroCreative
Blackberry Crunch Muffins
