Blackberry Mint Muffins 1 1/2 c (375 ml) fresh blackberries
1/2 c (125 ml) finely chopped mint
1 c (250 ml) sunflower seeds
2 c (500 ml) all purpose flour
1 tb (15 ml) baking powder
3/4 c (175 ml) brown sugar
1/2 c (125 ml) buttermilk
1/3 c (75 ml) vegetable oil
1 Egg
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.
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