plantsweeds are nasty, with prickles on everything. No one in their right mind would try to grow them, but they’re frequently seen along public use trails. (Can you say “NIMBY?”)
The berries are tart and easily bruised. We generally eat them straight, but I’ve had success putting them in muffins.
Uber Muffins — Adapted from
The Best Recipe
3 C whole wheat flour
1 T baking powder
1/2 t baking soda
1/2 t salt
1 C sugar, reserve 1/4 C
1 stick butter (8 T), softened
2 T oil
1 1/2 C plain yogurt
1/2 C sugar
2 T cinnamon
2 T melted butter
- Preheat oven to 375°F. Grease a muffin tin — I like the vegetable spray stuff for this.
- Mix dry ingredients in a bowl.
- Mix wet ingredients in another bowl.
- Mix fruit with flour — see below for variations
- Combine them, stirring just enough to get out most of the wet parts. Stir in fruit last.
- Divide batter among the muffin cups and bake until golden brown. “How long?” you ask. It depends on the size of the muffin cups. Try 15 minutes, then check it every five. For medium-sized muffins, about 20-25 minutes. The baby muffins I did took about 15-20 minutes.
- Cool on wire rack for 5 minutes, remove muffins and serve warm.
- The optional dip — Cooks’ Illustrated’s idea — is to dip the top of the warm muffin in the melted butter and then the cinnamon sugar mixture. This sounds totally decadent.
Blackberry: Sprinkle the 1/4 C sugar on 1 1/2 C blackberries. Gently stir 2 T flour around them. This helps insulate them from the batter and turning the entire muffin purple. Blueberry: Freeze 1 1/2 C blueberries before you make the muffins. Or, if they’re fresh, sprinkle the 1/4 C sugar on 1 1/2 C blueberries. Gently stir 1 T flour around them. Mocha chip: Add 1 T ground espresso to yogurt. Fold in 1 C chocolate chips into the batter.