|Mushroom Bacon Egg Bake|
|Peach Raspberry Upside Down Cake|
|Annabelle's "helping" consists of removing every item in the kitchen from the |
cabinets and flinging them around into other objects until she gets bored, or
until I lose my mind...whichever comes first.
Martha Stewart's Blackberry Cornmeal Cupcakes (From her book "Cupcakes")
1 1/4 Cups all-purpose flour
1/2 Cup fine ground yellow cornmeal
2 teaspoons baking powder
1 teaspoon salt
1 1/2 Cups Sugar
1/2 cup buttermilk, room temperature
2 large eggs, room temperature
7 tablespoons unsalted butter, melted then cooled
1 to 2 containers of blackberries (6 oz each)
1. Preheat oven to 375. Line standard muffin tins with liners. Whisk together flour, cornmeal, baking powder, salt, and 1 cup plus 2 tablespoons sugar. In another bowl whisk together buttermilk, eggs, and melted butter; pour over flour mixture, whisking to combine.
2. Fill each line cup with a scant 1/2 cup batter. Top batter with blackberries (3 to 4 berries per cup), then sprinkle evenly with the remaining 2 table spoons sugar.
3. Bake, rotating tins halfway through, until evenly browned on top, 20 to 25 minutes. Transfer to a wire rack to cool completely before removing cupcakes. Cupcakes are best eaten the day they are baked, but will keep up to 2 days at room temperature in airtight containers.
|Time goes by fast|