Preheat oven to 350\u00b0.
Melt butter in 8 or 9-inch square baking dish in oven.
In a saucepan, add sugar, blackberries and lemon juice and heat just to boiling.
Combine muffin mix and milk and stir until blended.
Spoon in baking pan with butter.
Do not stir.
Spoon hot blackberries and juice evenly over batter; do not stir.
Bake for 35 to 40 minutes or until golden brown.
Sift mix to remove nuggets.
Blend nuggets, applesauce and flour.
Pour into 1-quart baking dish.
Combine muffin mix and brown sugar.
Cut in butter until mixture is crumbly.
Sprinkle over nugget mixture.
Bake at 425\u00b0 for about 20 minutes.
Serves 4 to 6.
Preheat oven to 350\u00b0.
Melt butter in 8 to 9-inch baking dish. Add sugar to blackberries and lemon juice.
Let come to boil. Add muffin mix and milk.
Stir until well blended.
Spoon into baking pan with butter (don't stir).
Spoon hot blackberries and juice evenly over batter (do not stir).
Bake 35 to 45 minutes or until golden brown.
Serves 6 to 8.
BLACKBERRY MUSTARD SAUCE.
Position knife
br>Spray or butter a muffin tin (insides and tops to
egrees C).
Line 24 muffin cups with paper liners.
batter will be thick). Fill muffin cups with 1/4 cup
00b0; grease a 12-cup muffin pan.
In a big
br>Spray or butter a muffin tin (insides and tops to
Pour 3 oz. blackberry vinaigrette over chicken breast and
mall amount of either the Blackberry Mustard or Lemon-Herb Butter
Heat oven to 425\u00b0.
Mix muffin mix and 3/4 cup milk.
In another bowl mix peaches, sugar, extract and cornstarch.
Pour into buttered baking dish.
Dot with butter and pour muffin mix on fruit.
Bake about 30 minutes.
Preheat oven to 400 degrees.
Combine flour, sugar, baking powder, salt and lemon rind in a large bowl.
Stir the blackberries and blueberries into the flour mixture, coating the fruit well.
Next add the milk, egg and butter, mixing just until moistened.
Do not overbeat, the batter should be lumpy.
In a small bowl mix the sugar, nutmeg and cinnamon together.
Pour the batter into greased muffin cups and top with the sugar spice garnish.
Bake in a 400 degree oven for 25 minutes.
Mix flour, sugar, and baking powder in a large bowl.
Add the berries and toss to coat them.
In a smaller bowl,whisk together milk, oil, egg, and yogurt.
Stir into dry ingredients, just until moistened.
Divide evenly into a jumbo muffin pan, lightly greased.
Bake at 350 degrees for 20- 25 minutes, or until they test done.
ase. Refrigerate.
For the blackberry mixture, heat the jam in
n a serving plate. Combine blackberry jam and liqueur. Spread 1
ach addition.
Fold in blackberry jam or preserves and nuts
aking sheets.
For the blackberry cream, mix together the mascarpone
Mix all ingredients together.
Place in Pam-sprayed bundt pan.
Bake at 350\u00b0 for 40-45 minutes.
Remove from pan to cake plate.
While cake is still warm, mix glaze ingredients and pour glaze over cake.
*Optional:Before adding glaze you may pour some of the wine over the cake first (slowly).
This allows cake to take on a stronger blackberry flavor.
Then add glaze.
Garnish with fresh or frozen blackberries, if desired.
For added flavor, soak berries in a bit of wine and powdered sugar before garnishing.
Cook rice according to package directions.
Place approximately 2 ounces of ham and slice of tomato on toasted muffin.
Mound 1/4 cup rice on tomato and cover with slice of cheese.
Heat and melt cheese in broiler.