A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Blackberry Muffins
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- #28387
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
1 comment
ingredients
1/2 cup butter
2 eggs
1 1/8 cup sugar
3 cups flour, divided
3 teaspoons baking powder
1/2 teaspoon salt
1 pinch baking soda
1 cup milk
1 teaspoon vanilla extract
2 cups blackberries
directions
Preheat oven to 400 degrees F. Grease muffin pans or use liners. In a large bowl cream butter with sugar and add eggs. Reserve 3 tablespoons of the flour and combine the remaining flour with baking powder, salt and baking soda. Combine milk and vanilla.
Alternately add the milk and flour mixture to the creamed butter and egg mixture. Sprinkle reserved flour over berries and gently fold berries into the mixture. Fill each muffing cup 3/4 full and sprinkle tops with sugar if desired. Bake 15 to 20 minutes, until done.
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nutrition data
147 calories, 5 grams fat, 24 grams carbohydrates, 3 grams protein per serving.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
reviews & comments
May 14, 2006
I really liked this easy recipe for blackberry muffins and I agree that there needs to be at least 1 1/2 cups of milk in this recipe, rather than just 1 cup--adding the extra 1/2 cup really makes the batter a good consistency to prevent squishing fresh berries when folding them into the mixture. Also, I added a cinnamon/sugar blend to the tops of the muffins (before cooking) and they were great.
this recipe is simply delightful :D at first i didnt think it would turn out too well because it seemed like a really thick batter but i added about 1/2 a cup more milk and they turned out GREAT