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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 1 |
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These scrumptious muffins have a cake like texture and are great for breakfast or as part of a brunch menu. From the R.S.V.P. section of an August 1989 issue of Bon Appetit magazine. The recipe was requested from the White Swan Guest House, a bed and breakfast in Mount Vernon, Washington. Ingredients:
1/2 cup unsalted butter, room temperature |
1 1/4 cups sugar |
2 large eggs, room temperature |
2 cups all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 cup milk |
2 cups fresh blackberries |
4 teaspoons sugar |
Directions:
1. Preheat oven to 375°F.
2. Grease eighteen muffin cups or line with paper liners.
3. Using electric mixer, cream 1/2 cup butter and 1 1/4 cups sugar in large bowl until light.
4. Add eggs one at a time, beating well after each addition.
5. Sift flour, baking powder and salt into small bowl.
6. Mix dry ingredients into butter mixture alternately with milk; fold in berries.
7. Divide batter among prepared cups; sprinkle 4 t. sugar over.
8. Bake until tester inserted in center comes out clean, about 30 minutes.
9. Serve warm or at room temperature.
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