Updated: Jun 12
In this classic cookbook, the author originally envisioned this recipe as a cake. However, when I saw the use of blackberries, I was inspired to make muffins instead. As I was testing the recipe, I found that the batter was versatile and would allow for fruit substitutions. If you prefer, I would recommend trying a mixture of strawberries, blackberries and raspberries. If not, a combination of the berries works just as well.
4 ounces butter, at room temperature
1 cup sugar
4 teaspoons cold water
1 teaspoon baking soda
2 eggs separated
2 cups all-purpose flour
1 cup fresh blackberries, cut in half
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
Yields: 21 muffins
Prep Time: 30 minuites
Cook Time: 15-20 minutes
Preheat oven 350°F and line your muffin tins with paper.
In a large bowl, beat egg whites until stiff peaks and set aside.
In a separate bowl, sift the flour with cinnamon, baking soda, cloves and salt.
In a stand mixer with whisk attachment, beat the butter and sugar.
Add the egg yolks.
Gradually add the flour mixture to the butter mixture.
Mix for 5 minutes, then drizzle in the cold water.
Remove the bowl from the stand, and fold in the blackberries.
Gently fold the egg whites.
Scoop the batter into prepared muffin pans.
Bake for 15-20 minutes.
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