From The Almost No Fat Cookbook by Bryanna Clark Grogan

Preheat the oven to 400 degrees. Mix the first 5 ingredients together, and then add all the wet ones, mixing just until moistened. Fold in the raisins if you are using them and then fill paper lined muffin tins full. Bake 20 minutes or so. Makes a dozen.

It couldn’t be easier and they really are great.

I imagine any berries could be used but I used fresh wild blackberries and the muffins just blew me away – they are delicious!!

These are a little chewy at first and the texture improves as they cool but they are DELICIOUS when they come out of the oven, and I doubt they’ll last. They also rise really well.

I made these muffins for dinner tonight – they were kid-friendly and good. I got the recipe from the PCRM web site.

Heat griddle or skillet over medium heat; spray lightly with cooking spray. Pour 1/4 cup batter onto hot griddle; cook until bubbles begin to burst. Turn and continue cooking 1 to 2 minutes. Repeat with remaining batter.

Makes 12 muffins

This makes 8 smallish muffins, with a very nice flavour and texture.

As promised I’m reporting on my weekend in the kitchen. I was aiming for a low-fat vegan panettone, but I had forgotten to buy the essential aniseed! Here’s what I made and it’s pretty darn good. I think I’ll call it PaneCathy.