Blackberry Cream Cheese MuffinsConfronted, still, with big fat blackberries, I decided muffins are a sensible application.

The “Blackberry Cream Cheese Muffins,” from Food Lust People Love, made good use of my sweet and juicy blackberries. These muffins rank on the “easy” scale, for sure. Mix the batter with a spoon -- no machinery necessary. Spray the muffin tin with oil, rather than fussing with paper liners.

I baked for 32 minutes. These were not too dry, but know that they were not cheesecake.

PRICES:
Lemon = .54¢

PREP TIME: less than an hour for prep, cooking, and cooling
TASTE: sweet and juicy blackberries

Next time, I’ll cook a special combo. I’ll make the “Egg Drop Soup with Crab, Baby Corn, and Peas,” from the June/July 2017 issue of Fine Cooking, along with the “Fresh Herb & Roasted Garlic Quinoa Burgers,” from Cook Nourish Bliss. Crazy, right? Come back to my site next week, to see what happens.