Rae Udy

RECIPES: Blackberry Treasures, Blackberry Streusel Muffins

By Rae Udy

One of the pleasures of living in East Texas is the annual rite of blackberry picking. Growing wild along the roadsides or in garden rows, blackberries are a great addition to a healthy diet.
Blackberries are rich in vitamin C by providing 50 percent of our daily value and fiber with 31 percent of daily value needed. They also contain a small amount of protein, iron, vitamin A and calcium. One cup of fresh blackberries contain only 62 calories with one gram of fat and no cholesterol.
My favorite recipe for blackberries is from my mom, Elizabeth White, who makes these every year for our family. Blackberry Treasures are too easy to make and so fun to eat. You can find organic evaporated cane sugar in many large grocery stores and also in health food stores.
Blackberry Streusel Muffins are high in fiber and low in fat. Start your morning off right with these fragrant muffins. These freeze well after baking and can be warmed in the microwave for a treat anytime.

BLACKBERRY TREASURES
1 quart or more fresh blackberries
¼ (one-quarter) cup lemon juice
1 cup organic evaporated cane sugar
Pick out only the biggest and best blackberries for this recipe. Carefully wash under cold running water and allow to dry on paper towels. Dip each blackberry in lemon juice and then roll in sugar to cover. Carefully place in single layer on dry cookie sheets or plates and place uncovered in freezer. When completely frozen, about one hour, place in several small zip lock freezer bags and label. These are great treats for the kids on a hot summer day. Yields one quart blackberry treasures.

BLACKBERRY STREUSEL MUFFINS
2 cups unbleached white flour
½ (one-half) cup brown sugar
2 teaspoons baking powder
½ (one-half) teaspoon ground cinnamon
1 egg
½ (one-half) cup skim or soy milk
¼ (one-quarter) cup corn oil
1 cup fresh blackberries
1 teaspoon grated lemon peel
½ (one-half) cup chopped pecans
¼ (one-quarter) cup brown sugar
¼ (one-quarter) cup flour
1 teaspoon ground cinnamon
1 teaspoon grated lemon peel
2 Tablespoons corn oil
Mix flour, brown sugar, baking powder and cinnamon in a large bowl. Make a well in the center and place egg, milk and corn oil in well. Stir just until moistened. Quickly fold in berries and lemon peel. Fill paper lined or lightly sprayed muffin tins three-quarters full. Make streusel topping by mixing pecans, sugar, flour, cinnamon, lemon peel and oil in a small bowl. Sprinkle evenly over muffins. Bake in a preheated 350 degree oven for twenty minutes or until golden brown. Yields one dozen.

Source: www.nutritiondata.com/facts-B00001-01c20To.html