This recipe was found in the 1001 Muffins, Biscuits, Doughnuts, Pancakes, Waffles, Popovers, Fritters, Scones and other quick breads......( Can you tell I like this book)
Let`s get started
Rinse and dry 2 cups blackberries, ( fresh)
Preheat oven to 400 degrees...
lightly grease or line paper baking cups
aka cupcake holders....twelve 2 3/4 size muffin cups
the dry ingredients;
2 cups all-purpose flour,
2 teaspoon baking powder,
1/2 teaspoon salt
I forgot to mention use a large bowl
fold in the berries
now the wet
in medium bowl
cream ;
1/2 cup butter or margarine( 1 stick)
and 1 1/4 cups powdered sugar
until smooth.
Beat in 2 teaspoons Amaretto liqueur or almond extract
Beat in 2 large eggs one at a time,
beating vigorously after each addition
Beat in 1/2 cup heavy cream
combine the two wet into the dry
spoon into prepared muffin tin
bake for 15-20 minutes or
until wooden toothpick inserted in middle comes out clean
Cool in pan for 5-7 minutes
now ENJOY!
plus this book also has a recipe for Ginger Cream
to put on the top of the muffin
Ginger Cream
Makes 2 cups
1 cup heavy cream
2 teaspoons granulated sugar
2 teaspoons ground ginger
In medium bowl, using a whisk of electric mixer
on high speed, beat cream foamy before adding the
sugar and ginger.
Continue beating until soft peaks form
Cover and chill until ready to use.
