Sometimes when the weather outside looks like this:
You just wanna be like:
But sometimes, before you curl up to hibernate, you want some muffins. Fortunately, if you keep a well-stocked pantry, you should be able to make these without having to go out to the store, which made it the perfect recipe for a rainy, junky evening!
I am a fan of almost all type of muffins, but these were made with some foraged Himalayan blackberries: big, fat, juicy, and massively invasive. So invasive here, in fact, that there are local goat farmers that will bring their herd to your land to eat this weed, since goats are almost one of the only surefire ways to get rid of the beastly vines, which grow up to 30 FEET PER YEAR.
With most local berries, it's good foraging etiquette to leave some on the branch for animals, or for the plant to reproduce, or maybe even for other foragers. But when it comes to Himalayan blackberries, everyone agrees: EAT THEM. EAT THEM ALL.
You might be confused: it is winter, after all - there aren't any berries right now. You are correct, my astute readers! This summer, at the height of blackberry season, we went out and collected buckets of the things. I was not terribly prepared for this impromptu outing, and wore shorts and a t-shirt and sandals. Now I know that a more appropriate outfit would include leather chaps, chain mail, welding gloves, and steel-toed boots. I got absolutely TRASHED by the stupid spiky thorns. Lesson learned.
Anyway, we collected so many berries that we knew we would never be able to eat them all fresh. Berries are the perfect freezing food, though, so we laid them out on baking sheets and put them in the freezer. After a few hours, they were frozen individually, and we transferred them to bags en masse. Now they are super easy to grab for smoothies, baking, or plopping into a drink. Tonight, it's all about the baking.
Recipe Type: Baking | Author: Edible Terrain
Prep time: 5 minutes | Cook time: 20 minutes | Yield: 12 muffins
- 2 cups flour
- 1/2 cup sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg, beaten
- 1 cup milk (of your choice)
- 1/4 cup oil (I used olive)
- 1 cup berries (in this case, frozen blackberries)
- Preheat oven to 400. Grease just the sides of a muffin tin, or use cupcake papers.
- Combine dry ingredients in a medium bowl until well-mixed.
- In a small bowl, combine wet ingredients until well mixed. Add this to the dry mixture all at once.
- Stir until all ingredients are well blended, but no more.
- Fold in berries until evenly distributed.
- Drop the batter into the prepared muffin tin.
- Bake 20-25 minutes, or until toothpick comes out clean.
These muffins also freeze well, just like the berries themselves! Just freeze them separately on a sheet, and once they are frozen individually, transfer a freezer bag for longer-term storage. Take them out the night before to defrost, or just pop 'em in the microwave.
Enjoy, and stay dry/warm out there!