I could say this is the perfect dough for muffin. And I don't say that just for the light, soft, moist, yummy dough, but it's very quick to prepare. For those days that we don't have much time and we need something painless. With 5 minutes you make everything and after 30 minutes of baking you can relish a warm muffin filled with almost melted blackberry. Surely it's a keeper!
1/2 tsp salt
2 tsp baking powder
90g vanilla yogurt
1 tsp vanilla extract
100ml canola oil
Preheat the oven to 390˚F. Sift flour, salt and baking powder. Set aside.
In another bowl, whisk the eggs, sugar, vanilla extract and oil. Pour this mixture on the sifted ingredients and mix gently with a fork just until incorporate.
Fill about 2/3 of muffin cups, submerge 1-2 blackberries just until is middle immerse on the dough. Bake for 30 minutes, until the top is golden brown and a toothpick inserted comes out clean. Let cool in a rack.
Cook's tip: You can use blueberry instead blackberry, or another fruit that you like.
Yield: 12 regular muffins.
Recipe from The Pioneer Woman.