I'm not generally a big fan of whole wheat, but dietary restrictions of guests give me incentive to make it more palatable. Our mild winter--well, practically nonexistent winter--is giving us wild blackberries that are bigger and earlier than usual, so what the heck? I'll throw some into the whole wheat muffins.

First step? Find the blackberries. Easy enough in the country. Ours (the wild ones) grow along a berm between the fruit trees and vegetable garden #2. The hard part is picking them before my husband bushhogs them down. Well, that and avoiding the rattlesnakes. And the thorns. And the poison ivy.

Step 1: Ingredients

Preheat the oven to 400º. Oil or spray a muffin tin. (This recipe makes a dozen muffins.)

About 2 cups of blackberries
1 1/2 cups whole wheat flour
1/2 cup whole oats
1/2 cup brown sugar
3 T. baking powder
1/2 t. salt
3/4 cup milk
1/2 cup applesauce (no sugar added)
1/4 cup Eggbeaters (or 1 egg)
2 T. honey
2 t. cinnamon
1 t. ginger 
1/2 t. nutmeg
1 t. cardamom

This sounds good!. I don't mind wholewheat, perhaps you will get used to it over time.
I think I will--it's better now than it was a month ago!

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