BLACKBERRY LEMON ‘MUFFIN’ CAKE

BLACKBERRY LEMON ‘MUFFIN’ CAKE

 

No oven…no problem…
not when I have my stove top Omnia Oven onboard…
Had a hunger for a little something sweet for breakfast this morning…
…a little something sweet with some aged cheddar…
…not too sweet though, and look at all those yummy blackberries…
BLACKBERRY LEMON ‘MUFFIN’ CAKE
(‘muffin’ because this is my muffin recipe of course)
You can half the recipe to make 12 muffins
3 cups all-purpose flour
1 teaspoon salt
4 teaspoons baking powder
1 cup sugar
Zest of 1 lemon
1/2 cup coconut oil (melted)
2 large eggs
2/3 cups buttermilk (or 2/3 cups milk with a tsp lemon juice)
2 tablespoons fresh lemon juice
2 teaspoons vanilla extract
1 cup blackberries (mine were huge so I cut them into 1/4’s)
a little extra sugar for sprinkling on batter
Mix all dry ingredients together.
Whisk eggs into buttermilk.
Add lemon juice and vanilla.
Stir wet ingredients into dry until just combined.
Fold in berries.
Scoop into well oiled Omnia pan or muffins tins.
Sprinkle lightly with sugar
Stove Top Cake: 30-40 minutes on medium heat
Oven Muffins: 350 ° for 20 minutes

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