This delicious recipe was born out of an accident. When I first saw the base recipe (from allrecipes) I decided I would substitute the sugar with juice pulp. The day I planned to bake, I was so excited to make these muffins — it would be the highlight of my day! When I got home from the store, however, I realized I had forgotten the eggs. I pondered for a moment and decided I would substitute the eggs instead of the sugar (hooray for the versatility of juice pulp!).
I’m please to report these turned out great! In fact, straight out of the oven, the berries were heavenly fragrant and burst with liquid sweetness! My one complaint is the texture — they’re squishier than I like, so I will add chopped walnuts next time to create variety.
- 1/2 cup plain yogurt
- 3 tablespoons vegetable oil
- 1 tablespoon lemon juice
- 1/3 cup juice pulp (I recommend Lemon Berry ABC)
- 1/2 teaspoon lemon extract (optional)
- 1 1/2 cups flour
- 3/4 cup sugar (cut back on sugar by substituting with juice pulp)
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 + teaspoon grated lemon zest
- 1/2 cup chopped walnuts
- 1 cup blackberries (or other berry — can be frozen or fresh)
- Preheat oven to 400 F. Line a muffin tin with paper liners.
- Mix together yogurt, oil, lemon juice, pulp and extract. In a separate bowl, mix flour, sugar, baking powder, salt and zest. Combine the wet and dry ingredients. Stir in walnuts and carefully fold in berries. Place the batter evenly into the muffin cups.
- Bake for 15-17 minutes, or until the top springs back when lightly touched.