Blackberries! Muffins! BLACKBERRY MUFFINS!!!!

The loaf indentation was a knife, but the muffin's is a blackberry!

I had blackberries on hand and wanted to make something! Especially since I leave on Sunday and didn't want them to go bad.

So, I found a blackberry & blueberry muffin recipe here. Yes, I do get almost all of my recipes online, it's simplest that way.

Yet, I changed some of the recipe. So, here's what I did!

1 c. wheat flour

1 c. all purpose flour

1/3 c. oatmeal (I magic bulleted it first)

2/3 c. sugar

1 Tbsp. baking powder

1 tsp. salt

1 tsp. cinnamon

2 eggs

2 c. half-and-half (I used all the half-and-half I had then of what was left I was half heavy cream half skim milk [I had to work with what I have on hand!])

2 c. blackberries (that's what's called for, I think I had less since I had eaten some already!)

Preheat the oven to 400 degrees. 

Butter your muffin pan(s).

Whisk all the dry ingredients in a large mixing bowl.

Whisk the eggs and half-and-half.

Mix the wet ingredients into the dry ingredients.

Fold in the blackberries.

Scoop into muffin tins (I used 2-6 muffin tins and 4-mini loaf pans [again, working with what I've got]).

Bake for 20 minutes (I should checked at about 17). 

MUFFINS!

Would a liar give you mini-loaves?!
(bad paraphrase fromThe Office)

Eat and Enjoy!

mmmmmm!

Caramelized French Toast

Just wanted to inform everyone of some AMAZING French Toast that I have had twice now. However, I keep forgetting to take pictures. I am always wanting to get straight to the eating. It is that good!

I totally took it from here, halved it, and did some of the suggestions in the comments section. So, mine is down pat from all it the combined!

I will definitely be eating it again soon and will add the pictures!

But here's the recipe in the mean time:
Butter/Magarine
3 eggs
1/4 c. milk
1/8 tsp. salt
1/2 tsp. cinnamon
4 slices of bread
1/2 c. brown sugar
1/4 c. water
1/4 tsp. vanilla

Beat together the eggs, milk, salt, and cinnamon is a shallow dish, like a pie pan.
Melt some butter (the actual recipe gave an amount, I think it's your own judgement call) in the bottom of a skillet.
Dip a piece of bread in the egg mixture, coating on both sides. Cook on both sides until golden brown.
Repeat with the rest of the pieces of bread. I add a little more butter each time.
Then I wipe out my skillet because I know that it gets all brown when using butter in a skillet. One time added more butter at this point and another time I didn't (again, your call).
Add the brown sugar to the pan and let it start to melt. BE CAREFUL!! You are making caramel, which can be a difficult task!
Boil your water! (You don't want to be adding cold water to the sugar and causing a hardened mess).
Once the sugar is partly melted, add the boiling water and the vanilla.
Stir until a caramel sauce has been made. Again, BE CAREFUL, it can still burn and ruin the whole sauce at this point.
Once you have the sauce, dip each piece of toast in the sauce coating both sides.
Voila, Caramelized French Toast. Use the rest of the sauce as though it is syrup (since none is needed and you may want a little more!)

Eat and Enjoy!