Jerilyn's Whole-Wheat Apple Cider And Blackberry Mu

Name: Jerilyn's Whole-Wheat Apple Cider And Blackberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons corn or safflower oil; 1/2 cup honey (preferably fruit honey like blackberry); 2 cups fresh apple cider; 2 eggs; 2 1/2 cups stone-ground whole-wheat flour; 1 cup unprocessed bran; 1 cup stone-ground yellow cornmeal; 1/2 cup soy flour; 1 tablespoon baking powder; 2 cups fresh or frozen blackberries

Servings: persons

1
Blend together oil, honey, cider and eggs.
2
Set aside.
3
In medium-size mixing bowl combine remaining ingredients except blackberries.
4
Pour liquid mixture over dry ingredients.
5
Blend briefly.
6
Do not overmix.
7
Stir in blackberries.
8
If blackberries are frozen, do not thaw.
9
If using fresh blackberries, dry after rinsing.
10
Preheat oven to 375 degrees.
11
Line 12 large muffin cups with paper cupcake liners or grease the cups.
12
Spoon mixture into muffin pans and bake 25 to 30 minutes at 375 degrees.

621

kcal

Calories

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 tablespoons corn or safflower oil, 1/2 cup honey (preferably fruit honey like blackberry), 2 cups fresh apple cider, 2 eggs, and more.

Yes, Jerilyn's Whole-Wheat Apple Cider And Blackberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Jerilyn's Whole-Wheat Apple Cider And Blackberry Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions