Yield: 12 Servings
|1½ cup||(375 ml) fresh blackberries|
|½ cup||(125 ml) finely chopped mint|
|1 cup||(250 ml) sunflower seeds|
|2 cups||(500 ml) all purpose flour|
|1 tablespoon||(15 ml) baking powder|
|¾ cup||(175 ml) brown sugar|
|½ cup||(125 ml) buttermilk|
|⅓ cup||(75 ml) vegetable oil|
From: Norma Butts <nbutts@...> Date: Tue, 13 Aug 1996 00:22:43 -0700 Prheat oven to 400 F. Grease a muffin tin. Mix together the blackberries, mint and sunflower seeds. In a larger bowl, mix the flour, baking powder and sugar. In another bown, mix buttermilk, oil and egg together. Pour the liquid mixture into the flour mixture and mix until just blended. Fold the blackberry-mint mixture into the batter until just mixed. Spoon into muffin cups and bake for 20 to 25 minutes.
EAT-L Digest 12 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .