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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cobblers 58g Recipe makes 12 cobblers) The following items or measurements are not included below: berries |
||
| Calories 187 | ||
| Calories from Fat 76 | (40%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.5g | 13% | |
| Saturated Fat 5.3g | 26% | |
| Monounsaturated Fat 2.2g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 23mg | 7% | |
| Sodium 196mg | 8% | |
| Potassium 47mg | 1% | |
| Total Carbohydrate 26.5g | 8% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 17.8g | ||
| Protein 1.8g | 3% | |
Berry Cobbler Cakes
By: momaphet
Jul 23, 2009
Is it a cobbler or a cupcake or a muffin? You decide! Use any fresh berry that you love. If anything sticks to the pan just scrap it off an put it back on the cobbler. When place upside down on a plate they should have a slight dimple in the bottom perfect for holding ice cream or whippend cream. Adapted from a recipe I found on the web.
12 cobblers
Ingredients
- 1 cup self-rising flour (must use self-rising)
- 1 cup sugar
- 1 cup milk
- 1/2 cup butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup fresh berries
- 1-2 tablespoon sugar, for sprinkling
Directions
1
Preheat oven to 350 degrees, spray muffin pan with some Pam-like cooking spray (the fruit will probably stick anyway).2
Combine flour with sugar, then whisk in milk. Gently whisk in melted butter and extracts.3
Pour 1/4 cup batter into greased muffin tins. Sprinkle a few berries on top, don't push them into the batter, then sprinkle with a little extra sugar - about a 1/4 teaspoons.4
Bake at 350 degrees for 45 minutes or until golden brown and crisp around the edges.5
Put your cooling rack on top of the pan and flip over, serve warm with vanilla ice cream or whipped cream.6
You have to decide how many this serves : ).
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- Course > Breads > Quick Breads > Muffins
- Course > Desserts > Cobblers
- Main Ingredient > Fruit > Berries
- Cuisine > European > Western > English
- Cuisine > North American > United States > Western > Pacific Northwest
- Preparation > Time to Make > < 60 mins
- Occasion > Brunch
- Occasion > Taste/Mood > Comfort Food
- Occasion > Everyday
Featured Reviews for This Recipe
From: Sydney Mike
On Sep 10, 2009
I pretty much followed Annacia's lead when making these, though I did use blackberries since I'd found some great ones (a little expensive, though)! I probably ended up using about 3/4 cup of milk & mine were done in almost 40 minutes! A very nice dessert (& a breakfast treat, AND for a mid-day snack, all of which we had)! [Tagged, made & reviewed in Please Review My Recipe]
From: Annacia
On Aug 2, 2009
Two guys were home when these came out of the oven. They each sampled one asap and both pronounced them 5 stars for taste. I made 6 cakes and the batter was very liquid so I added another 1/4 cup of flour and baked I think I could have used another 1/4 cup as they started rising beautifully and then flattened out on top. The toothpick was coming out clean at 30 mins in the oven. I suggest starting with half of the ask for milk and adding more as and if needed. That should yield outstanding muffin/cakes.
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