These turned out so lusciously moist, I had to eat two, and as big as the Texas muffins are, that's making a statement. I'm really thinking that for the next batch, I might try just making it in a square baking dish with a crumb topping...how yummy does that sound? They didn't puff up very well, but I think my baking powder might be at fault for that.
1/2 stick melted butter
1/2 c. milk
2 large eggs at room temp.
2 c. flour
1-1/4 c. plus 4 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh blackberries or frozen blackberries, thawed and drained.
Preheat 350 degree oven
Line 18, 2-1/2 in. muffin cups or if you prefer, grease tins well.
In a bowl stir together melted butter, milk and eggs.
In a separate bowl, sift together flour, 1-1/4 cups sugar, baking powder and the salt.
Make a well in the center of dry ingredients and pour in the milk mixture all at once; stir until blended, the batter will be lumpy, don't overmix.
Fold in the berries.
Divide batter in muffin tins and sprinkle the remaining 4 teaspoons of sugar over the batter.
Bake for about 25 min. or until golden.
**notes: I used my Texas muffin pans, so I had to let mine bake a little longer, and I sprinkled the tops with a hearty helping of cinnamon sugar, but other than that, I stuck to the recipe.
All in all, this one is definitely a keeper...I may have to make another batch this week!