Blackberry jam muffins

By Katherine

I love waking to baked goods

Greg likes to sleep in on Sundays. He tells me to wake him up, but I usually shut the door  to keep the dogs from pacing around the bed. After a certain point they just whine from the hall, but it buys a little time. I made these for him on Father’s Day. The dogs never remember to mark the occasion. Although they never forget my birthday, funny how that works. Since Greg doesn’t have a huge sweet tooth, they’re not overly sweet. Increase the sugar to 1/2 cup and brush with honey when you pull them from the oven if you want more of a sugar rush. Or better yet, serve them with some blackberry jam. Using all white flour will also make them more airy.  To keep your muffins from having muffin tops, try to pour more evenly than I did.

Blackberry jam muffins

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1/3-1/2 cup sugar
• 3 tsp baking powder
• 1/2 tsp cinnamon
• 1/2 tsp cardamom
• 1/2 tsp salt
• 1 cup buttermilk (see note below)
• 2 tbsp blackberry jam
• 1 egg beaten
• 1 cup blackberries

Preheat oven to 400. Grease bottoms of 12 regular muffin pans. In a large bowl, combine dry ingredients. In a smaller bowl, combine buttermilk and egg, beat well. Add to flour mixture and stir until just moistened. The batter will be lumpy, if it’s still a bit dry add a tablespoon of honey or a bit more buttermilk. Stir in blackberry jam and blackberries. Divide evenly, do as I say not as I do, between greased muffin cups. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on rack, but not too long. They’re better warm.

Notes: If you don’t have buttermilk, you can put a tablespoon of lemon juice or vinegar in your measuring cup and fill it the rest of the way to the one cup mark with regular milk. Let stand for five minutes before using.