Tuesday, March 6, 2012

Blackberry yogurt breakfast muffins

  Every once in a blue moon, you come across a great recipe to make based on a dwindling supply of ingredients you have, or that you are trying to use up before go bad. I've been trying to do just that with the leftover blackberries I had from the Lonely Chicago pie I made last week. I was toying with the idea of making muffins for awhile, but wasn't sure what kind to make. I'm not the biggest blueberry fan in the world, but I do love a good blueberry muffin. Especially when they are sweet, and dense, like a good banana bread. But I didn't have blueberries in my fridge, I had blackberries and a single serving mixed berry yogurt. You can tell where this is going. I put two and two together, mixed in some sugar, added a little butter and cream cheese, and voila! A delicious, not too sweet, beautiful breakfast muffin. These go great with a cup of coffee or a tall glass of milk. I suggest you start moving so that you can have them for breakfast too ;)

Blackberry yogurt breakfast muffins
  • 1 stick of unsalted butter, room temperature
  • 3 eggs
  • 1 1/3 cups of sugar (1/3 white and 1 cup brown sugar)
  • 1 6 oz mixed berry yogurt
  • 1/2 cup blackberries
  • 1 1/2 tsp vanilla extract
  • 2  cups flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp Cinnamon
  • 1/2 cup cream cheese (4 oz)
  • 1/4 cup milk
Preheat your oven to 350 degrees. Grease a nonstick muffin pan with cooking spray and set aside. In a large mixing bowl, use a hand held mixer to beat together the sugar and butter until all creamed together. Add the cream cheese and continue to mix until creamed with the sugar and butter. Add the eggs one at a time and continue to mix. Mix in the vanilla, yogurt, and milk. In a separate mixing bowl, whisk together the flour, baking soda, baking powder, salt, and Cinnamon. Add the flour mixture to the butter batter and mix until just combined. Fold in the blackberries with a spatula. Using a spoon, scoop the batter into the muffin pan until batter is at the top. Bake for 25-30 minutes or until batter is golden brown and a toothpick inserted in center comes out clean. Makes 1 dozen.

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