1/2 c Butter or margarine,softened
1 ts Vanilla extract
2/3 c Sugar
2 Eggs, separated
1 1/2 c Self-rising flour
1/2 c Milk
1 c Frozen blackberries,
-blueberries or raspberries,
-drained
Preheat oven to 350F. Grease six muffin cups or 3/4 cup capacity
custard cups. Beat the butter or margarine, vanilla and sugar until
light and fluffy. Beat in the egg yolks, one at a time. Fold in the
flour and milk, alternating the tow. Beat the egg whites until soft
peaks form and fold into the mixture. Fill the cups halfway with the
mixture, then top with berries and the remaining mixture. Bake for
20 to 25 minutes, or until a skewer comes out clean. Serve warm or
cold with whipped cream or ice cream, if desired. Serves 6 Typed
in MMFormat by cjhartlin@email.msn.com
Yields
6 Servings