Super Blackberry Muffin Recipe!

Looking for something to do on this dreary winter day?  These will melt in your mouth and disappear as quickly as you make them! Not easy on the waistline, but super delish!  The original recipe is from "THE BEST of THE BEST and more", the Best of Bridge Series, and uses blueberries with lemon instead.  I just substituted blackberries and skipped the lemon!


Super Blackberry Muffins

2 cups flour

1/2 cup sugar

1 TBSP. baking powder

1/2 TSP. salt

rind of 1 lemon (optional)

1 egg

1 cup milk

1/2 cup butter melted

1 cup fresh or frozen berries (blackberry or blueberry)

Lemon Butter Topping

1/4 cup melted butter

2 TBSP. lemon juice

1/2 cup sugar

To Make Muffins

Mix flour, sugar, baking powder, salt and lemon rind in large bowl.  Beat egg in medium bowl;  Add milk and butter.  Add egg mixture to dry ingredients.  Stir until just mixed (batter will be lumpy).  Stir in berries.  Fill muffin pans 2/3 full;  Bake at 375F (190C) for 20 minutes.  

To Make Topping

Combine melted butter and lemon juice.  Measure sugar in separate dish.  Dunk tops of slightly cooled muffins into lemon butter and then sugar.  Makes 16 medium muffins. 

Oh my my!

This is probably the shortest post I'v ever done, not to mention the ONLY one about good eats, but THANK YOU FOOD GODS for this recipe today!  It was just what I wanted, fat and all!  Yes, bring it on!  (See the 'simple' pattern here? See previous post.) Talk about enjoying life to the fullest and oh just wait until my kids find out what their fabulous mother comes up with for dinner tonight!  Who's popular now...huh?! 

Happy Friday Folks!

Slow Cooker French Dip Sandwiches

approx 3 1/2 lbs beef chuck roast
16-oz. beef broth (1 1/2 cans)
1 10.5-oz. can condensed French onion soup
6-oz red wine
1 tsp garlic powder
salt and pepper, to taste
4-6 French rolls
sliced provolone cheese, optional

Directions:

Trim excess fat off of beef roast and season meat all over with salt and pepper.
Pour beef broth, condensed French onion soup, red wine and garlic powder into slow cooker and place beef roast into liquid.
Cook on low for 6-8 hours. Slow cookers have different time intervals that you can select, so work with your cooker. Depending on how the settings on your slow cooker work, the time will vary. Since this is cooking in liquid, you don’t have to worry about the meat drying out in the same way you might if you were roasting the meat in the oven. Mine took 7 1/2 hours and was falling apart tender.
Take beef out and rest it, covered with aluminum foil, for about 15 minutes. Slice beef and return to slow cooker on low or very low for 30 minutes.
Lightly toast the bread and evenly distribute cheese between rolls, if using. Divide beef onto rolls and spoon the beef juice* into ramekins or other small bowls and eat everything while it is hot. Serve each sandwich with its own dip.

Seves 4-6.

*Note: If there is excess fat in your au jus, simply pour it from the slow cooker into a large measuring cup and let it stand for about 5 minutes so the fat separates. Skim it off, then pour the juice into serving cups.

(Thanks to bakingbites.)