As promised in my blackberry picking entry, I will be sharing several different blackberry recipes with you that I have made with my fresh picked berries.
The first thing I made was a blackberry cobbler, per the request of hubby. Knowing the cobbler wouldn't last long, and before I froze the remainder of my blackberries, I wanted to do a little more baking. I decided to also bake up a double batch of blackberry muffins. Now I'm a realist..I knew if these muffins were left to their own defenses, lying around waiting to be consumed, they would be gone in a matter of days. Therefore, I decided to freeze the muffins in four muffin batches. This has worked out great. I can pull one bag out at a time and let them thaw overnight, warm them up in the morning, and have a quick, tasty breakfast for my family. Now we can savor the muffins slowly over the next few weeks...or until the kids discover my muffin stash and pull them out and eat them all....might be time to find a better hiding place. (grin)
Blackberry Muffins-located on Screwed Up Texans Recipes, adapted from Better Homes and Gardens
1 3/4 cup all purpose flour (.35)
1/2 cup sugar (.10)
2 tsp baking powder (PI)
1/4 tsp salt (PI)
1 beaten egg (.08)
3/4 cup milk (.12)
1/4 cup cooking oil (.05)
extra sugar for sprinkling on top (optional)
3/4 cup blackberries plus extra berries to top muffins (.60)
Grease muffins cups and preheat oven to 400 F. In a medium bowl combine all the dry ingredients. Make a well in the center of dry mixture and set aside. Beat egg and add milk and oil. Pour this into well of dry mixture.
Stir just until moistened. Add 3/4 cup fresh or frozen blackberries.
fill greased muffin cups 3/4 full.
Bake for 18-20 minutes or tops are golden brown.