• 2/3 Cup milk
  • 2 Tablespoons lime juice
  • 1 large egg
  • 1/3 Cup olive oil
  • 1/3 Cup maple syrup
  • 1 Tbsp. lime zest
  • 1 Tsp. vanilla extract
  • 1 3/4 Cups all-purpose flour
  • 1 Tbsp. plus 2 teaspoons sugar, divided
  • 1 1/2 Teaspoons baking powder
  • 1 1/2 Teaspoons cinnamon
  • 1 Tsp. baking soda
  • 1/2 Tsp. nutmeg
  • 1/2 Tsp. salt
  • 1 Package (6 ounces) Driscoll's Blackberries
  1. PREHEAT oven to 350˚F.
  2. LINE a 12-muffin pan with cupcake liners and POUR 2/3 cup milk into a small bowl.
  3. ADD 2 tablespoons lime juice.
  4. STIR milk mixture briefly and SET ASIDE.
  5. CRACK 1 egg into a small bowl and WHISK thoroughly.
  6. ADD 1/3 cup olive oil, 1/3 cup maple syrup, 1 tablespoon lime zest, and 1 teaspoon vanilla extract.
  7. WHISK again to combine ingredients.
  8. SET ASIDE egg mixture.
  9. PLACE 1 ¾ cup all-purpose flour into a medium bowl.
  10. ADD 1 tablespoon sugar, 1 ½ teaspoons baking powder, 1 ½ teaspoons cinnamon, 1 teaspoon baking soda, 1/2 teaspoon nutmeg, and 1/2 teaspoon salt.
  11. WHISK to combine ingredients.
  12. ADD milk mixture to flour mixture and STIR gently.
  13. ADD egg mixture to flour mixture.
  14. STIR thoroughly, making sure to get rid of any lumps.
  15. SLICE blackberries in half lengthwise.
  16. RESERVE 12 blackberry halves for tops of muffins.
  17. FOLD remaining blackberry halves into batter.
  18. DIVIDE batter between muffin cups.
  19. SPRINKLE muffins lightly with sugar.
  20. TOP each muffin with one blackberry half.
  21. BAKE 20-24 minutes or until a cake tester comes out clean.
  22. ALLOW muffins to cool to before serving.
-
Serving Size:

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g