Maple Blackberry Breakfast Muffins

MAPLE ROCH

SUMMERLAND

In 2012 Maple Roch started his business with 6 barrels and now has a multitude of maple products that are still produced with syrup from the same maple families. With his environmental approach, he found ways for his packaging to reflect his conservation practices by offering compostable, recyclable, and reusable containers. Roch was a Director of the Summerland Food Bank & Resource Centre and continues his dedication to help clients with a range of different needs find gainful experience. He provides numerous employment and mentorship opportunities whenever possible. Maple Roch is not just a business; it is a social enterprise-based model and is an environmental ally.

Roch Fortin

This maple blackberry muffin recipe will make 12 delicious large muffins. 

Dry Ingredients

• 1 3/4 cup flour

• 1 cup rolled oats

• 2 tsp baking powder 1/2 tsp salt

Wet Ingredients

• 1/2 cup plain Greek yogurt

• 1/2 cup buttermilk

• 1 egg

• 1.5 tsp real vanilla

• 1 cup Maple Roch Dark Maple Syrup

Extra Ingredients

• 1 3/4 cups blackberries cut in half (fresh or frozen is ok)

Instructions

1. Preheat oven to 400°F.

2. Add the muffin liners to your muffin tin or grease your muffin tin with butter. Then in a mixing bowl, whisk all of the dry ingredients together and set aside. In a larger bowl add all of the wet ingredients and mix well.

3. Add the dry ingredients to the wet ingredients all at the same time and mix them up. Just a light mixing is needed. Then gently fold the blackberries into the muffin batter.

4. Fill the muffin tins with the batter, just shy of the top of the liners. If you are not using liners then you can fill them right up to the top.

5. Bake for about 15 minutes. If your oven runs hot, check on them after 12 minutes.

6. When a toothpick comes out clean, they are ready. Enjoy!