Yield Makes one 9-inch cake Number Of Ingredients 14 Steps:
Make the cake: Preheat the oven to 350 degrees. Butter a 9-inch square pan and line with parchment paper, leaving a 2-inch overhang. Butter parchment; set pan aside. Combine milk and lemon juice; let stand 15 minutes. In a medium bowl, whisk together 2 cups flour, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter, zest, and sugar until light and fluffy. Add egg and beat to combine. Add the flour mixture in three additions, alternating with the milk mixture and beginning and ending with the flour. Place berries in a bowl and gently toss with remaining tablespoon flour. Fold half of the berries into the batter, then transfer batter to prepared pan. Evenly distribute remaining berries over the surface of the batter. Make the crumb topping: In a medium bowl, whisk together flour, sugar, cinnamon, and salt; using your hands, work in butter. Sprinkle crumb topping over berries, using your fingers to clump some of the topping together to form large crumbs. Transfer to oven and bake until top of cake is golden and a cake tester inserted in the center comes out clean, 35 to 40 minutes. Let cool in pan on a wire rack for about 30 minutes. Loosen cake from the sides of the pan with an offset spatula or a knife. Using parchment overhang, lift cake out of pan and transfer to a rack to cool completely (still on paper). On a cutting board, use a serrated knife to cut into squares. Cake may be stored in an airtight container at room temperature for up to 3 days.
Time 35m Yield about 1 dozen. Number Of Ingredients 9 Steps:
Combine flour and baking powder; set aside. In a large bowl, cream shortening and sugar. Add eggs; mix well. Combine milk and vanilla; add to creamed mixture alternately with flour mixture. Fold in the raspberries. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with sugar. Bake at 375° for 20-25 minutes or until center of muffin springs back when lightly touched.
Time 40m Yield 12 muffins. Number Of Ingredients 8 Steps:
Preheat oven to 375 degrees. Butter 12 muffin tins or line with paper muffin liners. Set aside 1/4 cup flour. Combine remaining flour, baking powder, salt and sugar in a mixing bowl. Stir in remaining ingredients, except berries, just enough to dampen flour. Do not overmix. Mixture should be lumpy. Sprinkle reserved flour over berries and gently stir into batter. Fill each muffin tin 2/3 full. Bake 25 minutes or until tester comes out clean.
Time 55m Yield 24 Number Of Ingredients 10 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Grease two 12-cup muffin tins. Mix flour, baking powder, cinnamon, and salt together in a large bowl until well combined. Beat eggs lightly in a separate bowl. Stir in milk, 1 cup plus 2 tablespoon sugar, and oil. Add egg mixture to the flour mixture and stir to combine. Carefully fold in raspberries. Spoon batter into the prepared muffin cups. Bake in the preheated oven until light golden brown on top, 15 to 17 minutes. Cool in the tins briefly, then transfer to a wire rack to cool completely, about 25 minutes.
Time 20m Yield 12 muffins, 12 serving(s) Number Of Ingredients 9 Steps:
Mix Bisquick, sugar, milk, and butter to a soft dough. Put a tablespoon of mix in greased muffin tin, covering bottom and around sides. Drop in 1 teaspoon of jam. Divide remaining dough mix over the jam. Bake at 450 for 10-15 minutes. Optional Stir together the glaze ingredients. Drizzle over top of muffins!
Time 33m Yield 12 Number Of Ingredients 10 Steps:
Preheat oven to 450 degrees F (230 degrees C). Line a muffin tin with paper liners. Mix flour, sugar, baking powder, and salt together in a large bowl. Whisk sour cream, butter, eggs, milk, and vanilla extract together in another bowl. Stir into the flour mixture until blended. Fold blackberries into the batter. Spoon batter into the muffin tin, filling each liner 2/3 full. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes.
Time 35m Yield 1-1/2 dozen. Number Of Ingredients 8 Steps:
In a large bowl, cream butter and 1-1/4 cups sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually stir into creamed mixture alternately with milk. beating well after each addition. Fold in blackberries., Fill greased or paper-lined muffins cups two-thirds full. Sprinkle with remaining sugar. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Time 25m Number Of Ingredients 11 Steps:
- Preheat oven to 400 degree F. Prepare a 12 cup muffin tin with paper liners or grease. I actually used silicone cups and got 13 muffins. In a medium bowl, whisk together the milk, butter, egg and vanilla. In another bowl, mix together the dry ingredients. To the wed ingredients, stir in the dry until blended- but don’t over stir. Fold in the chocolate chips and berries.
- Fill each cup 3/4 of the way full. Sprinkle each with sugar and bake for 15 - 17 minutes or until pick comes out clean. I sprinkled again with sugar as soon as I took from oven. Cool and enjoy!
