xiaoxl/recipe_data huggingface dataset:
Cherry and Almond Clafouti ( Baked Custard )


Ingredients:
cherries, caster sugar, milk, soymilk, eggs, icing sugar

Directions:
Preheat oven to 180°C.
Grease a 20cm round pie dish with butter or margarine.
Spread the fruit in the dish.
In a mixing bowl combine the almond meal and the sugar.
Separately, whisk together the milk and the eggs.
Slowly add the eggs and milk to the almond meal and sugar. Mixing until fully combined.
Pour the almond custard mixture over the cherries. Bake for approx 30 minutes or until the clafouti is just set.
Dust with icing sugar (use pure icing sugar if following a gluten free diet].
Serve with cream or ice-cream if desired.
The clafouti can also be made in ramekin dishes for individual serves. Just watch the cooking time as you will need less time.
Chewy Choco-Chip Cookies


Ingredients:
all-purpose flour, all-purpose flour, baking soda, salt, unsalted butter, brown sugar, granulated sugar, egg, vanilla extract

Directions:
Preheat oven to 325ºF.
Line two cookie sheets with parchment paper.
Place flour, baking soda and salt in a mixing bowl; whisk to combine; set aside.
In a large mixing bowl, beat butter and sugars, mixing until thoroughly blended.
Beat in egg, egg yolk and vanilla extract.
Add dry ingredients and beat at low speed with electric mixer just until combined.
Stir in chocolate chips.
Bake for 10 minutes or until golden brown.
Breaded Pesto Pork Chops


Ingredients:
parmesan cheese, basil pesto

Directions:
Pre-heat oven to 375.
Coat baking sheet with cooking spray.
Mix breadcrumbs and parmesan cheese in medium size bowl or plate large enough to dredge chops into.
Pat pork chops dry with paper towel. Season each side with salt and pepper.
Coat Pork Chops with the pesto. Should be an even and thin layer of pesto on each side.
Dredge pork chops into breadcrumb/parmesan cheese mixture. Coat both sides and all around.
Place chops onto greased baking sheet. Lightly spray chops with cooking spray to get a crunchy outside.
Bake for 20-25 minutes. Let cool for a few minutes. The chops will continue to cook for another 5 minutes max while cooling down. This will prevent the chops from being dry!
Flan De Adi (Caramelized Heavy Cream Dessert)


Ingredients:
cheese, heavy cream, milk, sugar, sugar

Directions:
Mix all the ingredient for the cream in a pan.
Heat it until it begins to thicken.
Spread 3 tablespoon of sugar in your baking mold and place it under grill until it changes the color to medium brown.
Take out mold oven and wait until the mold is still warm but not hot.
Poor in the cream.
Let cool down and turn on a plate.
Note: you can add some grated citrus peel, cardamom, cinnamon or, or -- to add different flavor.
Baked Five Spice Lamb Cutlets


Ingredients:
sesame seeds, Chinese five spice powder, fresh chives, egg, lamb cutlets, canola oil cooking spray

Directions:
Preheat oven to 180 degrees Celsius (350 Fahrenheit] for conventional oven, or 160 degrees Celsius (320 Fahrenheit] for convection or fan-forced ovens.  Line a baking tray with baking paper.
Combine breadcrumbs, sesame seeds, five spice and chives in a large, shallow bowl.  Season with salt and pepper.
Whisk egg in a bowl.
Dip lamb in egg, then breadcrumb mixture.  Place on prepared tray.  Spray cutlets lightly with oil.
Bake for 30 minutes or until browned and cooked through, turning halfway during cooking.
Baked Cream Cheese Jalapeno Poppers
Category: appetizers-and-snacks
By SANDYBREIT

After a number of unsatisfactory attempts at making deep-fried poppers, I modified a recipe by Emeril that is much easier than frying and everyone in our family agrees that these are at least as good as -- if not better than -- any fried poppers they have had! We love hot peppers and always make a lot of these from the ones we grow in our garden every year.

Ingredients:
8 ounces cream cheese, softened
1 cup finely shredded Cheddar cheese
1 ½ tablespoons taco seasoning mix
12  jalapeno peppers, halved lengthwise and seeded
2 tablespoons fine bread crumbs, or to taste

Directions:
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with foil or parchment paper. Blend cream cheese, Cheddar cheese, and   together in a bowl; spread into jalapeno halves and arrange onto prepared baking sheet. Sprinkle bread crumbs over the cheese filling. Bake until the peppers are just tender, 20 to 30 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 24 poppers

Calories: 116.3
Fat: 9.9 g
Saturated fat: 6.2 g
Carbohydrates: 3 g
Sugars: 0.8 g
Dietary fiber: 0.4 g
Protein: 4.1 g
Cholesterol: 30.7 mg
Sodium: 204.7 mg
Grilled Buffalo Cauliflower in Foil
Category: side-dish
By Soup Loving Nicole

Cauliflower tossed in a spicy Buffalo wing sauce and grilled in a foil packet so there is no fuss and cleanup is a breeze.

Ingredients:
1 ½ pounds cauliflower, broken into florets
¼ cup Buffalo wing sauce
1 teaspoon dry ranch dressing mix
1 teaspoon olive oil
aluminum foil

Directions:
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Combine cauliflower florets, Buffalo wing sauce, ranch, and olive oil in a large bowl. Stir until evenly combined. Pull out an extra-long length of aluminum foil and fold it in half so you've got a double layer. Place cauliflower mixture in the center, then pull over one side, folding the edges to seal. Then fold the remaining two edges. Don't seal the packet too tightly; you want to leave some room for the steam to expand. Place foil packet directly on the grate and grill for 15 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 69.5
Fat: 1.9 g
Saturated fat: 0.2 g
Carbohydrates: 11.8 g
Sugars: 4.1 g
Dietary fiber: 4.3 g
Protein: 3.9 g
Sodium: 506.9 mg
Ghormeh Sabzi (Persian Herb Stew)
Category: soups-stews-and-chili
By marybakes

Ghormeh sabzi is deliciously savory and loaded with the flavors of several different green herbs. It's traditionally served atop white rice (polow). You can also serve it with lavash bread.

Ingredients:
¼ cup canola oil, divided
1 large yellow onion, finely chopped
1 teaspoon ground turmeric
1 ½ pounds boneless chuck roast, cut into 1 1/2-inch cubes
1 ½ cups finely chopped spinach
1 cup finely chopped green onions (green part only)
½ cup finely chopped Italian flat-leaf parsley
¼ cup finely chopped cilantro
¼ cup finely chopped chives
¼ cup finely chopped fenugreek leaves
1 ½ cups water, or more as needed
salt and ground black pepper to taste
1  lemon, juiced
4  dried Persian limes (limoo amani), or more to taste
1 (15 ounce) can red kidney beans, drained and rinsed

Directions:
Heat 2 tablespoons oil in a large pot over medium-high heat. Add onion; cook and stir until deep golden brown, 10 to 15 minutes. Stir in turmeric for 1 to 2 minutes. Add chuck cubes; cook until coated in turmeric and browned on all sides, 8 to 10 minutes. Heat remaining 2 tablespoons oil in a separate pot over medium heat. Add spinach, green onions, parsley, cilantro, chives, and fenugreek leaves; cook and stir until deep dark green in color, 5 to 10 minutes. Stir spinach mixture into the onion and chuck mixture. Pour in enough water to create a slurry consistency. Season with salt and pepper. Pour in lemon juice. Reduce heat, cover, and simmer stew until greens soften, about 1 hour. Pierce dried limes with a fork and add to the stew. Continue simmering until chuck is tender, 30 minutes to 1 hour. Stir in red kidney beans. Cook until flavors combine, about 30 minutes. Discard dried limes before serving.

Prep time: 45 mins
Cook time: 2 hrs 24 mins
Total time: 3 hrs 9 mins
Yields: 6 servings

Calories: 343.6
Fat: 22.6 g
Saturated fat: 5.8 g
Carbohydrates: 18.6 g
Sugars: 1.7 g
Dietary fiber: 7.5 g
Protein: 18.4 g
Cholesterol: 51.5 mg
Sodium: 226 mg
Rotisserie Peach And Ginger Pork Roast


Ingredients:
sea salt, sugar, hot water, salt, fresh ground black pepper, garlic, fresh ginger, onion, fresh lemon juice, ground ginger, light brown sugar

Directions:
DISSOLVE the salt and sugar in the water, then soak the pork in the brine for 4-6 hours; Remove from the brine, rinse well, dry thoroughly with paper towels and proceed with the recipe.
BRUSH the roast with 1 tablespoon of vegetable oil and rub all over with the salt, pepper, garlic, and fresh ginger; Load the roast onto the spit rod assembly and roast until an instant-read meat thermometer inserted into the thickest part registers 160 degrees, about 20 minutes per pound.
HEAT the remaining 1 tablespoon of vegetable oil in a small saucepan over medium heat; Add the onion and cook, stirring, until softened, about 3 minutes; Add the peaches, lemon juice, ground ginger, and brown sugar and simmer until the mixture reduces and thickens, 15 to 20 minutes; Keep the sauce simmering while the pork is roasting.
BASTE during the last 20 minutes of cooking time by stopping the rotisserie and brushing the peach sauce on the roast, continue to stop and baste every 5 minutes or so; When the roast is done remove it from the rotisserie and cover it loosely with aluminum foil and allow it to rest for 15 minutes; Carve the roast and serve with any remaining peach sauce on the side (after a vigorous boil].
Kid-Friendly Cheesy Nachos


Ingredients:
cheese, sour cream, black olives

Directions:
Spread chips in a single layer on a microwave-safe plate.
Drizzle taco sauce over chips (to your taste].
Sprinkle generous amount of cheese evenly over chips (about 3/4cup for 8" plate].
Add a few black olive slices (optional].
Microwave, uncovered for 30-60 seconds or until cheese melts.
Serve with side of sour cream for dipping (optional].
Traditional Springerle
Category: world-cuisine
By PREGOCOOK

We have made these very traditional German cookies every year since I was a child. My mother remembers her grandmother making them with this recipe that has been in our family for generations. The molds can be hard to find, but check specialty cookware stores and antique shops.

Ingredients:
1 ½ tablespoons crushed anise seeds
3 ½ cups all-purpose flour
1 teaspoon baking powder
4  eggs
2 cups sugar
½ teaspoon vanilla extract
¼ cup confectioners' sugar

Directions:
Lightly grease 4 cookie sheets. Sprinkle with anise seeds. Set aside until needed. Mix the flour and baking powder together in a bowl until well blended. Place the eggs, sugar, and vanilla in a large bowl; beat until light and frothy, 5 to 8 minutes. Slowly stir in the flour mixture until a thick dough forms. Working with handfuls of dough, roll out the dough onto a lightly floured surface until 1/4 inch thick. Lightly sift confectioners' sugar over the dough. Place springerle molds onto the dough; press down hard and evenly until the mold's design registers in the dough. Remove the mold. Use a small knife to cut around each cookie, and place on prepared cookie sheets. Repeat, until all dough has been used. Cover the cookies with a lightweight cotton cloth, and allow to dry 8 hours, or overnight. Preheat oven to 250 degrees F (120 degrees C). Bake cookies in preheated oven until tops are pale brown and set, 25 to 30 minutes. Cool on a rack. Store in an airtight container.

Prep time: 10 mins
Cook time: 25 mins
Total time: 8 hrs 35 mins
Yields: 48 servings

Calories: 74.8
Fat: 0.5 g
Saturated fat: 0.1 g
Carbohydrates: 16.1 g
Sugars: 9 g
Dietary fiber: 0.3 g
Protein: 1.5 g
Cholesterol: 15.5 mg
Sodium: 16.2 mg
Best Slow Cooker Broccoli Cheese Soup


Ingredients:
Velveeta cheese, onions, butter, milk

Directions:
Combine all ingredients in a slow cooker., Cook on low for 5-6 hours or on high for 3-4 hours., Stir occasionally.
Chicken Caesar Salad Pizza


Ingredients:
Nonfat Pizza Dough (Bread Machine]
parmesan cheese
monterey jack cheese
boneless chicken breasts
roma tomatoes
garlic cloves
green onions
romaine lettuce

Directions:
Preheat oven to 500º.
Cut chicken into chunks and stir fry with 1-2 Tablespoons of dressing.
Add one clove garlic to pan and stir.
Prepare dough on pizza pan or stone.
Brush dough with olive oil.
Spread 1/2 cup salad dressing over crust.
Top with remaining clove garlic, spread evenly.
Sprinkle parmesan over crust to lightly cover.
Put 1/2 jack cheese on top.
Chop chicken into small pieces and place on top.
Top with remaining Jack cheese and more Parmesan, if desired.
Bake 10 minutes or until golden brown and bubbly.
Meanwhile, Toss tomatoes, lettuce and green onions in large bowl.
Mix with additional salad dressing.
Serve each pizza slice with a serving of caesar salad on top!
NOTE: you can use a Boboli pizza crust if you prefer, just bake according to package instructions.
Wiz Wit Hot Dog
Category: trusted-brands-recipes-and-tips
By Dietz & Watson

Enjoy the game with a Wiz Wit hot dog: grilled NY-style beef frank dressed up with caramelized onion and Cheez Whiz®, served on a pretzel roll.

Ingredients:
1  Dietz & Watson Natural Casing NY Style Beef Frank
1  pretzel roll
2 tablespoons caramelized onions
2 tablespoons processed cheese spread (such as Kraft® Cheez Whiz®)

Directions:
Preheat a grill for medium-high heat. Cook beef frank on preheated grill, turning occasionally, until golden brown, 3 to 4 minutes. Place grilled Beef Frank in pretzel roll. Finish with caramelized onions and Cheez Whiz®.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 1 hot dog

Calories: 585
Fat: 25.5 g
Saturated fat: 10 g
Carbohydrates: 67.8 g
Sugars: 7.5 g
Dietary fiber: 3.1 g
Protein: 19.7 g
Cholesterol: 58.1 mg
Sodium: 1154.5 mg
Italian Green Beans


Ingredients:
onion, olive oil, garlic cloves, stewed tomatoes, water, fresh oregano, dried oregano, fresh basil, dried basil, sugar, salt, fresh coarse ground black pepper, fresh green beans, romano cheese, parmesan cheese

Directions:
In a small saucepan, saute onion in oil until tender. Add garlic; saute 1 minute longer. Add the tomatoes, water, oregano, basil, sugar, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 40 minutes.
Meanwhile, place beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain. Add tomato mixture and cheese; cook for 5 minutes or until heated through.
Basic Stuffed Portobello Mushrooms


Ingredients:
portabella mushrooms, red bell pepper, onion, dill, parsley, garlic cloves, ground pepper, sea salt, ground coriander, dried thyme

Directions:
Heat the oil/butter in a saucepan.
Add chopped mushrooms stems, mashed garlic cloves, chopped onion,  pepper, salt, coriander and thyme. Sauté for 5 minutes.
Remove from heat and add chopped dill and parsley.
Preheat the oven at 375°F.
Place the mushrooms in an oven tray.
Add about 1-1 1/2 tbsp of stuffing / mushroom.
Garnish with red bell pepper slices.
Cover the tray with aluminum foil.
Cook for about 30 minutes.
Serve steamy! Yum!
Garlic and Herb Pull Apart Bread
Category: appetizers-and-snacks
By ekuntz

This was fantastic with spaghetti, my family loved it... in fact my husband tried to eat the whole thing. Keep in mind though, we love garlic at our house. If you are not a fan of strong garlic, streamline the amount until you are comfortable with it.

Ingredients:
cooking spray
½ cup butter, melted
2 teaspoons dried parsley
2 teaspoons dried rosemary, crushed
2 teaspoons dried basil
7 cloves garlic, crushed and chopped
2 (10 ounce) cans refrigerated biscuit dough

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as a Bundt® with cooking spray. In a bowl, mix together the melted butter, parsley, rosemary, basil, and garlic. Separate the biscuits, and dip each biscuit into the butter and herbs; place biscuits in a random pattern into the prepared pan. If there is any unused butter mixture, pour it over the biscuits. Bake in the preheated oven until the bread is browned and cooked through in the center, 15 to 20 minutes. Remove from oven, and invert the pan on a cutting board; the bread will fall out of the pan in one piece. Serve by pulling the bread apart into individual servings.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 1 loaf

Calories: 266.6
Fat: 16.9 g
Saturated fat: 7.8 g
Carbohydrates: 25.2 g
Sugars: 4.2 g
Dietary fiber: 0.6 g
Protein: 4 g
Cholesterol: 25 mg
Sodium: 625.8 mg
Spicy Turkey Tacos


Ingredients:
whole wheat flour, chili powder, paprika, sea salt, cumin, cayenne pepper, garlic powder, ground oregano, low-fat sour cream, 2% cheddar cheese, tomatoes, onion, lettuce

Directions:
Whisk together all seasoning ingredients in small bowl. Set aside.
Brown meat in large skillet. Add seasoning mixture and 2/3 cup water; mix thoroughly.
Bring to boil, then reduce to low heat. Cook 10 minutes, stirring occasionally.
Heat taco shells according to package instructions.
Spoon meat into warmed taco shells.
Top as desired.
No Yolk Hummus Filled Deviled Eggs


Ingredients:
parsley, paprika, red pepper flakes

Directions:
Remove eggs yolks from hard boiled eggs. (save them for a treat for your dog!].
With a pastry bag (or freezer bag with corner cut off], pipe hummus into egg half hollows.
Top with desired garnishes. Parsley goes well with almost any variaty of hummus, slivered almonds or paprika are nice on traditional flavoured hummus, and red pepper flakes pair well with roasted pepper hummus. Experiment to find your perfect combination! :].
Rigatoni With Chorizo and Tomato


Ingredients:
olive oil, onion, chorizo sausage, crushed tomatoes, dry white wine, rigatoni pasta, fresh parsley, parmesan cheese

Directions:
Heat oil in a frying pan.  Add the onion and stir over low heat until tender.
Add the sausage to th epan and cook, turning frequently, for 2-3 minutes.  Add the tomato, wine, chili and salt and pepper to taste, and stir.  Bring to the boil, reduce the heat and simmer for 15-20 minutes.
While sauce i cooking, cook th erigatoni in a large pan of rapidly boiling salted water until al dente.  Drain and return to the pan.  Add the sauce to the hot pasta.  Toss well to combine.  Serve sprinkled with the combined fresh parsley and grated parmesan.
Tempura Whatever You Like


Ingredients:
cornflour, plain flour, baking powder, soda water, chili sauce, plum sauce

Directions:
Devein prawns or prepare vegetables. Keep in the fridge whilst preparing batter. Ensure your ingredient is dry before coating in batter.
Mix cornflour, flour and baking powder together. Make a well in the centre and add soda water. Whisk well.
Dip prawns or vegetables in batter and shallow fry in 1/2 cup hot oil or deep fry if preferred until lightly browned.
Serve on a bed of fried noodles with chilli dipping sauce and plum sauce.
Garnish with a chili flower.
Guanti and/or Chruscik


Ingredients:
eggs, milk, sugar, vanilla, salt, flour, shortening, flour, baking powder, vanilla, brandy, sugar, eggs, cream cheese, sour cream, salt, butter, milk, shortening

Directions:
Guanti: In a large bowl, beat eggs until light, add sugar, milk, Crisco, salt and vanilla, and mix well.
Beat in flour, until dough is formed.
Using about 1/4 of the dough at a time, roll dough to wafer thinness on a floured board (or put dough through a pasta machine].
Using a dough cutting wheel, or knife, cut the dough into strips about 2 1/2 inches wide by 4 inches long.
Continue with remaining dough.
Deep fry the dough strips in hot oil or Crisco, until lightly golden (about 1-2 minutes].
Remove from pan and drain on paper towels or brown paper.
Sprinkle with powdered sugar OR lightly coat with a honey syrup (honey thinned with water] before serving.
Chrúscik (pronounced kris-chick-e]: Mix together flour, salt and baking powder.
Melt butter and cream cheese with milk.
In a large bowl, combine sugar, eggs, vanilla and brandy and mix well.
Add flour mixture and cream cheese mixture alternately to the egg mixture, mix well after each addition.
Dough should be soft.
On a floured pastry cloth, roll dough 1/8 inch thick.
Cut dough into 3 inch strips.
Cut a small slit in the center of each strip.
Pull one end of the strip through the slit in the center, forming a"twist" in the middle.
Fry in hot oil until light golden on each side.
Remove from pan, drain on brown paper.
Sprinkle with powdered sugar.
Tex Mex Cranberry Salsa


Ingredients:
whole berry cranberry sauce, green onions, scallion, dried cilantro, ground cumin, lime juice

Directions:
Combine all ingredients in a medium mixing bowl., May be stored in the refrigerator for up to 1 week.
Chocolate Stout Cakes


Ingredients:
stout beer, sugar, eggs, pure vanilla extract

Directions:
Preheat oven to 325 degrees F.
Bring the Stout, cream, and 1/2 cup sugar, to a simmer in a medium saucepan, stirring until the sugar dissolves. Remove from the heat. Add 1 cup chocolate chips and whisk until melted and smooth. Set aside to cool.
Whisk the eggs and vanilla in large bowl to blend. Gradually whisk in the cooled chocolate mixture. Add the bread cubes and the remaining chocolate chips to the custard, and toss to coat.
Transfer to 1 1/2-quart-capacity shallow round, square or oval baking dish that you have greased with butter or oil. The batter will come close to the top of the pan. Sprinkle 2 tablespoons sugar over top. Bake until the custard thickens and the center is just set, about 50 to 60 minutes.
Serve warm, cut a circle using a round biscuit cutter. Garnish with partially whipped whipping cream, lightly sweetened with sugar.
Egg Pastry


Ingredients:
flour, salt, shortening, egg, cold water, lemon juice

Directions:
Sift flour and salt into a mixing bowl. Using a pastry cutter, cut in shortening until until particles are the size of small peas.
In another bowl, combine egg, water and lemon juice. Sprinkle over dry ingredients tossing and stirring with a fork until mixture is moist enough to hold together.
Divide in half; shape into 2 flat balls.
Roll.
Makes 1 8 or 9 inch 2-crust pie.
Packet Potatoes


Ingredients:
onion, olive oil, seasoning salt, dried dill, pepper

Directions:
Preheat oven to 450º.
Center onion on bottom of 18 x 24 inch sheet of tin foil. Mix rest of ingredients together, then place over onion.
Bring long sides of foil together and fold over top twice. Fold over ends twice.
Bake 30-35 minutes on a baking sheet or grill 10-15 minutes in covered grill.
Easy Stromboli


Ingredients:
cooked ham, mozzarella cheese, bell pepper, oregano

Directions:
Preheat oven to 400 degrees F.
Unroll the dough and place on an ungreased cookie sheet.
Press with your fingertips into a 12x8-inch rectangle.
Spread the sauce on the dough, leaving a 2-inch margin legthwise, and a 1/2-inch margin on the sides.
Place toppings in center third, fold sides over to meet in the middle and pinch to form a seal.
Bake in the preheated 400F oven for 15-20 minutes or until golden brown.
Slice and serve.
Low Fat Hot Cross Buns!


Ingredients:
mixed spice, dry yeast, water, caster sugar, plain flour, caster sugar, water, caster sugar, boiling water

Directions:
1. Preheat Oven 200 C (400C].
mix yeast + Sugar + 150 mL water.
Mix all dry ingredients.
2. Make Well in centre, pour yeasat mixture + 50 mL water + Oil or spread.
3. Knead for 5 mins then cover + leave to rise 1 hours.
4. Cut in to dough balls + leave to rise again for aprox 20 mins or till double in size.
5. Before baking in the oven, pipe cross mixture.
6. Bake for 20 mins.
7. Brush over with Graze mixture :].
Blueberry Muffins II
Category: bread
By OKBEE

You will get gig, moist, and delicious muffins packed with fresh blueberries when you follow this simple muffin recipe.

Ingredients:
½ cup butter
1 ¼ cups white sugar
2  eggs
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¼ cup milk
2 ½ cups fresh blueberries
¼ cup white sugar

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease and flour muffin pans or use paper liners. In a large bowl, cream butter and 1 1/4 cup sugar until light and fluffy. Add eggs one at a time and mix in. Mix flour, baking powder and salt. Add flour mixture, alternating with milk. Mash 1/2 cup berries and stir into batter. Fold in remaining berries. Fill muffin cups and sprinkle with the remaining 1/4 cup of sugar. Bake at 375 degrees F (190 degrees C) for 30 minutes. Remove from oven and wait 20 minutes to remove from pans.

Yields: 18 muffins

Calories: 181.7
Fat: 5.9 g
Saturated fat: 3.5 g
Carbohydrates: 30.5 g
Sugars: 18.9 g
Dietary fiber: 0.9 g
Protein: 2.4 g
Cholesterol: 34.5 mg
Sodium: 164.7 mg