Ingredients
3 cup Flour, remove 6 tsp
1 tsp Baking Soda
2 tsp Baking Powder
1 Egg
1 cup Plain Yogurt
1/2 cup Vegetable Oil
1/2 cup Mint, chopped
1 cup Light Brown Sugar
2 cup Blackberries
Method
Sources
📖
Recipe1M+
dataset
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Recipe1M+
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Pasteurized egg white powder — safe meringue, royal icing
Clean yolk-white separation — essential for meringues and custards
Aluminum-free baking powder — no metallic taste in baked goods
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
Powdered cream for shelf-stable cooking — sauces, baking, camping
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Pasteurized egg white powder — safe meringue, royal icing
Clean yolk-white separation — essential for meringues and custards
Aluminum-free baking powder — no metallic taste in baked goods
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
Powdered cream for shelf-stable cooking — sauces, baking, camping
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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sift together flour, baking soda, baking powder, and corn starch. in a separate bowl, mix together egg, yogurt, vegetable oil, mint, and sugar. slowly incorporate the dry ingredients into the bowl of wet ingredients. once mixed, add in blackberries. spoon mixture into muffin pan. drizzle honey on top of each muffin. bake at 375 until golden (about 20 minutes). makes roughly 1-1/2 dozen depending on pan size. yum!