Blackberry Brandy Muffins

• FOR THE TOPPING:
• 1/2 cups Brown Sugar
• 1/3 cups All-purpose Flour
• 1/4 cups Rolled Oats
• 4 Tablespoons Butter, Melted
• _____
• FOR THE MUFFINS:
• 1 cup Whole Wheat Flour
• 1-1/2 cup All-purpose Flour
• 2 teaspoons Baking Soda
• 1 teaspoon Baking Powder
• 1/4 teaspoons Salt
• 1 whole Egg
• 3/4 cups Sugar
• 1/3 cups Canola Oil
• 1/3 cups Applesauce
• 1 teaspoon Vanilla Extract
• 1 teaspoon Lemon Zest
• 1/4 cups Brandy
• 1 cup Buttermilk
• 12 ounces, weight Fresh Blackberries, Halved

1. 1. Preheat the oven to 350 degrees. Grease a muffin pan with baking spray.
2. 2. Combine the topping ingredients in a small bowl until the mixture has a crumbly consistency. Set aside.
3. 3. In a large bowl, sift together the flours, baking soda, baking powder, and salt.
4. 4. In a medium bowl, beat the egg, then add the sugar and whisk until fluffy and light in color. Add the oil, applesauce, vanilla, lemon zest, and brandy. Mix to combine.
5. 5. Add the wet ingredients to the dry, pour in the buttermilk, and stir until just barely combined. Don't over-mix! Then gently fold in the blackberries.
6. 6. Fill the 12 muffin cups with the batter. I fill them all the way to the top (which is probably why they're so huge). Then crumble the topping mixture over each muffin.
7. 7. Bake for 25-30 minutes, until golden brown and a tester comes out clean. Let cool for 10 minutes, which may require an armed guard.

brown sugar, allpurpose, ubc, butter, muffins, whole wheat flour, allpurpose, baking soda, baking powder, ubc, egg, sugar, canola oil, cups applesauce, vanilla, lemon zest, ubc, buttermilk, blackberries

Taken from tastykitchen.com/recipes/breads/blackberry-brandy-muffins/ (may not work)