I’m thinking to go steal a bag blueberries we froze from our harvest this summer at my Gma’s house and try to make these with them. Blackberries aren’t the hardest thing to find around here during the year but it can be a tricky ingredient to use properly. Often they’re too sour or they’re just plain expensive.
Since we have our own little patch and spend hours in the blazing hot sun every summer (you can read more in previous posts about this) I think it only right to use the poor little berries in a variety of recipes. Usually they end up in some sour super healthy pie my Gma makes with them and it makes me so sad…
So blueberries it is!
“Whole Wheat Blackberry Muffins with Fresh Mint” from Eat the Love
I’ve been at home a lot more than usual these last couple weeks and there’s a little of the stir-crazy Oci starting to come out now. I’ve found that a quick baking session every couple of days can go a long way to keeping you sane while making sure family members don’t… well don’t dismember each other.
While I’ve been trying a large variety of recipes, one of my favorite genre’s lately has been Muffins. So for the entire week, I’m going to feature muffin recipes I’ve been testing out.
As a brief note, my father has removed our all-purpose flour from the house so I’ve been left with either a high-gluten bread flour or a whole wheat pastry flour. This means that any recipe I’ve tried has mostly likely been made with a whole wheat pastry flour which I’m finding I rather enjoy when used in certain recipes.
To start off the week is a new recipe I’ve tried that I just found when I was looking for something that involved chocolate and a little bit of texture. These absolutely delivered! I cut the chocolate chip count in half since I was using the regular sized chips and would probably add another 1/4 cup of oats for even more substance. I also suggest using liners (which I didn’t) as the chocolate will stick through any non-stick coating (I used Pam).
“Chocolate Chip Oatmeal Muffins” from Hello Homebody