Blackberry Breakfast Muffins

Project 365: Day 226

Since we have now past the time of the year where local, fresh fruit is abundant, I have started to dip into my frozen fruit supply. The strawberries, raspberries and blackberries that I picked during the summer have been coming in handy this week for a series of tasty smoothies.

Today, I was craving a very specific flavor combination: almond, blackberries and crystallized ginger. I baked these hearty muffins that totally hit the spot. In case you would like to make some of your own, here is what I did:

Blackberry Breakfast Muffins
(yields 24 muffins)

Ingredients:
2-2/3 cups of all-purpose flour
2 cups of rolled oats
1 cup of packed brown sugar
2 tablespoons of baking powder
1 teaspoon of cinnamon
1/3 cup of sliced almonds
3 tablespoons of crystallized ginger, minced
2 cups of milk
2 eggs, beaten
1/3 cup vegetable oil
3 cups frozen blackberries

Directions:

1. Preheat oven to 425 degrees F
2. Oil/grease muffin tin
3. In a large bowl, stir together the flour, oats, brown sugar, baking powder, cinnamon, almonds and ginger.
4. Add the milk, eggs and oil. Stir until well blended.
5. Add blackberries and stir until evenly distributed.
6. Fill muffin cups 2/3 full.
7. Bake for approximately 19 minutes. Muffins are done when they are light brown on top and spring back when touched.