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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Is it a cobbler or a cupcake or a muffin? You decide! Use any fresh berry that you love. If anything sticks to the pan just scrap it off an put it back on the cobbler. When place upside down on a plate they should have a slight dimple in the bottom perfect for holding ice cream or whippend cream. Adapted from a recipe I found on the web. Ingredients:
1 cup self-rising flour (must use self-rising) |
1 cup sugar |
1 cup milk |
1/2 cup butter, melted |
1 teaspoon vanilla extract |
1/2 teaspoon almond extract |
1 cup fresh berries |
1 -2 tablespoon sugar, for sprinkling |
Directions:
1. Preheat oven to 350 degrees, spray muffin pan with some Pam-like cooking spray (the fruit will probably stick anyway).
2. Combine flour with sugar, then whisk in milk. Gently whisk in melted butter and extracts.
3. Pour 1/4 cup batter into greased muffin tins. Sprinkle a few berries on top, don't push them into the batter, then sprinkle with a little extra sugar - about a 1/4 teaspoons.
4. Bake at 350 degrees for 45 minutes or until golden brown and crisp around the edges.
5. Put your cooling rack on top of the pan and flip over, serve warm with vanilla ice cream or whipped cream.
6. You have to decide how many this serves : ).
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