Blackberry Muffins

                                        Blackberries, Blackberries , Blackberries, Blackberries
                                     Yes, I have lots of berries....
                                             Hhmmmm , what to make?
                                                Cobbler, more biscuits( those were good, by the way)
                                                       I found a few recipes in the 1001 muffins, Biscuits, Doughnuts,
                                                               Pancakes, Waffles, Popovers, Fritters, Scones and
                                                                         other quick breads

                                                                              Can you tell I like quick breads?


                                                  So I decided to make just plain Blackberry Muffins

                                                              So lets start,

                                                                The dry ingredients

 

Sorry about the blurriness

In large bowl, Blend together;

2 1/2 cups all-purpose flour

1 Tablespoon baking powder

1/2 teaspoon salt

( not much ,huh)

 

now the wet

 

 

In Medium bowl beat;

3 large egg yolks( just the yolks, the next step will include the whites, I promise)

1/2 cup granulated sugar

1/4 cup canola oil

2/3 cup milk

 

 

now the egg whites,

in a small bowl, beat the 3 egg whites

until stiff , but not dry

 

 

 Fold in 1 cup of fresh blackberries,

that have been rinsed and dried

 

 

mix the egg yolk mixture with the dry ,

just until moistened

 

 

 Gently fold in the egg whites

Spoon the batter into prepared

muffin cups, filling each about 3/4 full

 

 

Again sorry for the blurriness

Bake for 20-25 minutes or until tops are golden brown

or if wooden toothpick inserted in middle comes out clean

at 400 degrees.

Cool in pan on wire rack for 5-7 minutes.

 

 

Serve warm , or invert onto rack to cool completely.

Top with Caramel Topping

 

 

Caramel Topping

Makes 1 -1 1/4 cup

 

1/2 cup light or dark corn syrup

6 oz caramel candies

1/4 cup evaporated milk

1/2 cup toasted nuts or semisweet chocolate chips

 

In a small saucepan, combine corn syrup, caramel candy, and milk.

Set the pan over medium heat and stir constantly, until

the candy is melted

and the sauce is very smooth.

Stir in nuts and serve warm or at room temp.

( do not chill before serving)

 

 

ENJOY!