I’m not a big carb person, I would rather snack on fruit or veggies rather than have a muffin. Peter, however, loves muffins. One day he asked me if I could make him barberry muffins so I said I would try to find a recipe. Barberry muffins don’t seem to exist. I decided to use a recipe for a Persian muffin and make some modifications. These are now Peter’s absolute favourite muffins! If you can’t find barberries, you could substitute with dried cranberries or dried sour cherries. It’s worth tracking down some barberries though because they are delicious!
- 1 cups all-purpose flour
- 1/2 cup rice flour
- 1 2/3 cups sugar
- 4 large eggs, at room temperature
- 3/4 cup unsalted butter, softened at room temperature
- 1 cup plain yogurt, at room temperature
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp ground cardamom
- 2 tbsp lemon juice
- 1/2 tsp vanilla extract
- 3/4 cup barberries, soaked
- Soak the barberries in warm water for an hour. Drain and pick out any small rocks, leaves, and stems.
- Pre-heat oven to 350 degrees F.
- In a large bowl beat the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating each egg for a minute before adding the next one.
- Add vanilla and lemon, mix well.
- Beat in the yogurt one scoop at a time.
- In a separate bowl, combine the dry ingredients.
- Slowly mix the dry ingredients into the wet ingredients.
- Line two cupcake trays with cupcake liners and spoon in batter until 2/3 full.
- Bake for 20-25 minutes.
- Remove tray from the oven and allow to cool.
These muffins are delicious served with tea. I hope you like them as much as Peter does!