i made these muffins with blackberries that i plucked from the brambles that lead to the trinity river at green fire farm in hoopa, CA. this time of year, the vines are heavy with these aggregate fruits and i delight in the violet and fuschia juices that cover my hands after a successful harvest...
2 cups whole wheat flour
1/2 cup sugar
2 t baking powder
1/2 t baking soda
2 T cardamom seeds toasted and ground, then sifted to separate out seed pods
1 cup sour cream
1/4 cup oil
1 egg
1 t vanilla
1 cup fresh picked blakberries
1/2 cup chopped walnuts
3 T chopped crystallized ginger
directions:
preheat oven to 400F. line 12 muffins molds with unbleached baking cups. in a medium bowl, sift together all ingredients from flour to cardamom, set aside. in a larger bowl, whisk together cream, oil, egg and vanilla. stir dry ingredients into wet mixture until just combined. fold in berries, nuts and ginger. divide batter evenly into 12 muffin cups. bake until just golden brown on top and set within, about 20-25 minutes.
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