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Blackberry Muffins Recipe | Simply Recipes

Egg Salad Sandwich

MORE RECIPES 1. Blueberry Muffins Classic egg salad sandwich, with chopped hard boiled eggs, green onion, celery, 2. Lemon Poppy Seed mayonnaise and a dash of curry powder, served on toasted bread. Muffins This recipe is for a one egg sandwich. If you have more eggs and more people to 3. Banana Nut Muffins feed, just double, triple, etc. the recipe. 4. Strawberry Oatmeal Muffins Prep time: 10 minutes 5. Pumpkin Ginger Nut Muffins RECENT LY ON SIMPLY RECIPES INGREDIENT S 1 hard-boiled* egg (large), peeled and chopped 1-2 Tbsp mayonnaise (to taste) 2 Tbsp chopped celery 1 Tbsp chopped green onion C urry powder (to taste) Salt and pepper (to taste) 1 leaf of lettuce 2 slices dark rye bread, toasted C hicken Mango Lettuce Wraps Slow C ooker Mexican Pulled Pork Old Bay C hicken Wings C rab Salad and Sourdough Panini Buffalo Wings

* To make hard boiled eggs, place a few eggs in a saucepan, cover with at least an inch of water, preferable 2 inches. Add a half teaspoon of vinegar and some salt to the water (if the shells crack while boiling, the vinegar will help keep the egg in the shell). Cover the pan and bring the water to a boil. As soon as the water begins to boil, remove the pan from heat and let it sit, covered, for 12 minutes. Drain the water from the pan, add cold water to cool the eggs, let sit a couple minutes longer. MET HOD 1 Mash up the chopped egg a bit with a fork. Mix together the chopped hard-boiled egg, mayonnaise, celery and onion. Sprinkle with salt and pepper and curry powder to taste. Mix with a spoon. 2 Toast your bread slices. Put a layer of lettuce on one slice of toasted bread, spread the egg mixture on top of the lettuce, put another slice of toasted bread on top. Yield: Makes one sandwich. Simply Recipes http://www.simplyrecipes.com

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Home Skip to content About Recipe Index Subscribe Recipe Box POST NA V IGA T ION Egg Salad Sandwich | Recipe Home | The French Paradox Print

Blackberry Muffins
31 | Posted by Elise Bauer on March 24, 2005

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Blackberry Muffins Recipe | Simply Recipes

Recipe updated July 26, 2010 I have the best blackberry muffin recipe! my friend Suzanne announced to me a few weeks ago as I was musing out loud that I was looking for a good muffin recipe. Suzanne and I have been friends since we were teenagers, but lost track with each other after college. It was only through a Sacramento Bee article about Simply Recipes that we found each other again after 18 years and discovered we live only 10 minutes apart! Last weekend, Suzanne, her two daughters C lara and Audrey, and I baked up a batch of these delicious muffins, which are rich, moist (of course, with a cup of sour cream and a stick of butter in the ingredients), and not too sweet, just the way I like them. Thank you Suzanne, Audrey, and C lara for a great afternoon and truly the best blackberry muffins. BLA CKBERRY MUFFINS RECIPE Add to shopping list INGREDIENT S 2 1/2 cups all purpose flour 1 Tbsp baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon cinnamon 2 large eggs 1 cup sour cream 1 teaspoon milk 1 cup sugar 8 Tbsp warm melted butter (1 stick) 1 teaspoon vanilla 1 1/2 cups (about 5-6 oz) of fresh blackberries, cut in half (often available at Trader Joe's, you can use frozen blackberries if fresh are not available, defrost and drain them first.) MET HOD 1 Position rack in center of oven. Preheat oven to 400F. Grease a standard 12 muffin pan or line with paper muffin cups. (Actually, with the berries you'll have more batter than just for 12 muffins. This batch made 18 muffins.) 2 Whisk together the flour, baking powder, baking soda, cinnamon and salt in a large bowl. 3 In a separate bowl, whisk together eggs, sour cream, milk, sugar, butter and vanilla. 4 Add the wet mixture to the dry mixture and mix together with a few light strokes, just until the dry ingredients are moistened. Add the berries. (If you are using frozen berries, defrost them first, then drain the excess liquid, then coat them lightly in flour.) Do not overmix! Overmixing will cause the muffins to be dense, not fluffy. The batter should not be smooth. 5 Divide the batter evenly among the muffin cups. Bake until a toothpick inserted into the middle of 1 or 2 of the muffins comes out clean, 17-20 minutes (or longer). Let cool for 2 to 3 minutes before removing from the pan. If not serving hot, let cool on a rack. Serve as soon as possible, preferably within a few hours of baking. Yield: Makes about 18 muffins. Print Share on Facebook

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