黑莓鬆餅 Blackberry Muffins

新鮮的黑莓鬆餅出爐了! Freshly Baked Blackberries Muffins 

找了大概三個月的工作，我在「生日」(2.28.2013)當天收到The Emily Program的通知，說我順利通過面試，成功得到後博士一職。實習過後並拿到博士學位以後，我便可以在九月正式上班。我整個人從上星期高壓的心情轉化成愉快輕鬆的，自覺得心情終於調整過來，鬆一口氣。(呼!) 昨天我打電話回家跟奶奶報喜，奶奶說她一早就知道我會拿到這份工作，我問她怎樣知道的，她說她上星期祈福時有問黃大仙，然後黃大仙給她兩個很好的「杯」，所以她知道一定沒有問題。順帶一題，由於我十分希望得到這份夢寐以求而求的工，從面試當天開始，我和Honey K便一直向天父爸爸祈禱，果然心誠則靈。謝謝奶奶和Honey K的祈求，也感謝天父爸爸和黃大仙的保佑。小女子十分感恩，我會繼續好好工作以答謝神恩。

說到這份夢寐以求的工作，不得不提就是它和食物有莫大的關係。在以後的日子，我將會接受更多有關飲食失調的訓練，並專注於這方面的發展。無論是厭食、暴食或和食物沒有良好關係的，我都希望可以一一學會治癒，然後成為這方面的專家。

在這一個鬆一口氣的周末，我來做個黑莓鬆餅，好好舒壓一下，並慶祝在三十歲前的最後一個生日。

份量 Serving﹕ 12 鬆餅 muffins 

這個黑莓鬆餅不會太甜，配上熱咖啡，當早餐點心吃剛好。
These blackberry muffins aren't too sweet. Serve with coffee as a breakfast item or snack.

材料 Ingredients﹕

*全麥面粉 1杯 whole wheat flour 1 cup
白面粉 1 杯 all purpose flour 1 cup
**白糖 約2/3 杯 (保留約2湯匙) sugar 2/3 cup (hold on to 2 tbsp for later use)
發粉 2 茶匙 baking powder 2 tsp
檸檬皮 1 個 lemon zest 1 tbsp
香草精油 1茶匙 vanilla extract 1tsp
***冰鮮或新鮮黑莓 2杯 blackberries 2 cups
奶油/牛油 8 湯匙 1 stick of butter or 8 tbsp (room temperature)
牛奶 Milk 1/2 杯 cup
雞蛋 2 隻 2 eggs
鹽 Salt 1/4 tsp 茶匙
****玉桂粉 Cinnamon powder 1/4 tsp 茶匙
****肉豆蔻 Nutmeg 1/8 tsp 茶匙

* 如果沒有全麥面粉可用普遍白面粉代替
Substitute with all purpose flour if you don't have any whole wheat flour
** 喜歡甜的可以增加至1杯糖
If you like sweets, you might want to add in 1 cup of sugar instead of 2/3 cup of sugar.
***用冰鮮黑莓，要先解凍。沒有黑莓可用藍莓。
If you use frozen berries, they have to be defrosted first. Substitute with blueberries if desired.
**** 可有可無。
Skip them if you don't have any in your pantry.

方法 Procedures﹕

1. 預熱烤箱至375 F.
Preheat oven to 375 F.
2. 把處於室溫的牛油和3/4 杯糖打至成一體。
Cream the 1 stick of butter and 3/4 cup of sugar together.
3. 在另一個碗，混合以下乾的材料，包括面粉、鹽、發粉。
In a separate bowl, mix the following dry ingredients: whole wheat flour, all purpose flour, salt and baking powder.
4. 把約1 杯的黑莓壓碎，加入(2)中搞拌。然後加入1/4 杯牛奶、檸檬皮、2隻蛋和香草精油繼續搞拌。這個時候，先加入一半的(3)作搞拌.
Mash about 1 cup of blackberries and add them into mixture (2). Mix well. Then add in 1/4 cup of milk,lemon zest, 2 eggs and vanilla extract, as well as half of mixture (3).  Beat them all together. I used Kitchen Aid Mixer to help me in the process.
5. 再加入剩下來的1/4 杯牛奶、(3) 和黑莓作最後的一次搞拌。這個時候用刮刀搞拌便可以，這樣可以免黑莓給完全的打碎。
Then, add in the remaining 1/4 cup of milk, mixture 3 and the rest of the blackberries. Stir them well with a spatula, so you can still taste the blackberries.
6. 在一個小碗，混合2湯匙的白糖，1/4 茶匙的玉桂粉和1/8  茶匙的肉豆蔻。
In a separate small bowl, mix 2tbsp of sugar, 1/4 tsp of cinnamon and 1/8 tsp of nutmeg together. This step is optional.
7. 把已混合好的面漿倒進烤鬆餅用的Muffin Tins，多少可按個人喜好。我大概把面漿加入至滿，這樣的鬆餅出來便會高高的。最後在每個鬆餅上灑上(6)，多少也是看個人喜好，不好玉桂粉的可免卻這個步驟。
Pour the mixture into muffin tins. You can adjust how much you like to put in each muffin tin. I added the amount that would make the tin full because I like it to rise a bit. Sprinkle the sugar mixture (6) on top of each muffin.

You can adjust how much you like to put in each muffin tin. I like it almost full. 

8. 最後，放入烤箱烤約25-30分鐘至啡黃色。烤好的時候，拿出來冷卻，此時請等至少20分鐘才把它們從muffin tins 中拿出來。
Finally, bake for 25 to 30 minutes until they turn brownish yellow. Cool down for at least 20 minutes before removing them from the muffin tins.

They look just gorgeous. 

You can still see the crystal sugar on the top of each of them. 

小提示 A small tip : 
如果不知道鬆餅是否熟透，可用牙簽或筷子在鬆餅中間穿過檢查。當拿出牙簽或筷子時，牙簽或筷子應該是完全乾淨的。這時候便不用再烤了。
To check whether they are cooked through, use a chopstick or toothpick to poke through the middle of the muffin. When you take out either the chopstick or the toothpick, it should come out clean.