Nancy and I came up with this recipe after trying to find one that would use up some of what was sitting in our fridge. The final version does not actually resemble any of the ones we found but for a Frankenstein recipe it worked out great and I think you should give them a try.
You can use just one flour if you want and I’m sure other berries would also be a great addition to the basic batter.
Makes 18 muffins
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 tbsp baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 cup vanilla yogurt
- ½ cup spreadable cream cheese
- 1 cup sugar
- ½ cup butter, melted
- 1 teaspoon vanilla
- 12 oz package of fresh blackberries, cut in half (If using frozen blackberries defrost and drain them.)
- Position rack in center of oven and Pre-heat to 400°F.
- Grease one standard 1 dozen muffin pan and one ½ dozen pan or line with paper muffin cups.(baking spray works well)
- Combine the flours, baking powder and salt in a large bowl.
- In a separate bowl, whisk together eggs, yogurt, cream cheese, sugar, butter and vanilla until smooth.
- Add the wet mixture to the dry and mix just until moistened. Do not over-mix, this will cause the muffins to become too dense. The batter does not need to be smooth.
- Add the berries, folding just enough to disperse them, again mix as little as possible (If you are using frozen berries, coat them lightly in flour first.)
- Divide the batter evenly among the muffin cups and place in the oven.
- Bake until a toothpick inserted into the middle comes out clean, approx. 20 minutes.
- Remove from oven and let cool for 2 to 3 minutes before removing from the pan. If not serving hot, let cool on a rack.
- Serve quickly, preferably within a few hours of baking.