last saturday the mister and i went to caribe bistro for brunch. i had the tortilla espanola – a fluffy omelette with potatoes, chorizo and lots of spices. oh, and bottomless mimosas for $7! we plan to go back and check out dinner sometime. afterward, we went around the corner to st. paul classic cookie – both of us wanted muffins to snack on later, but when we got there, the woman in front of us in line bought two dozen muffins, all they had left, SO, no muffins for us.
however, the craving did not go away – so here we are, with muffins. blackberry lemon muffins with a lemon glaze to be exact. i used meyer lemons because i love their warm, almost orangey color, but i bet any kind of lemons would work. also, i like very very very berry muffins. these are more berry carrying vessels than muffins with a few pieces of fruit in them, so if you’d rather have more of the cakey part, feel free to cut back on the berries in the recipe too.
VERY BLACKBERRY & LEMON MUFFINS (with lemon glaze)
*makes about 16 small muffins*
1 cup all purpose flour
1 cup whole wheat flour
1/3 cup granulated sugar
1 T baking powder
1/2 t salt
1/2 cup canola oil
zest and juice from 2 (meyer) lemons
2 large eggs
1 cup milk (i use skim)
12 oz blackberries
1 cup powdered sugar
3 T of (meyer) lemon juice
zest from 1 (meyer) lemon
preheat oven to 400
in a mixing bowl combine flour, sugar, baking powder and salt. in a separate bowl whisk together oil, zest, lemon juice, eggs and milk. add wet ingredients into the flour mixture, stir to combine. fold in blackberries.
butter the muffin pan or line with paper liners. fill each cup to the top. try to get close to an even number of berries for each muffin.
bake for 22 minutes. prepare glaze in the meantime.
these muffins will be full of juicy berries, so let them cool in the pan for 15 minutes or so before taking them out to finish cooling on a rack. drizzle a big spoonful of glaze over the top and eat with gusto!
they’ll make you totally forget about the fresh 6 inches of snow we have outside!