with Pecan Streusel and Lemon Butter Sauce
1 cup fresh blackberry's
2 tablespoons water
1/4 cup sugar
Pour sugar and water over the top of blackberry's, mix with hands and set aside.
2 1/2 cups bread flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 large eggs
1/2 cup water
1 teaspoon vanilla
2/3 cup safflower oil
1 1/2 teaspoons fresh lemon zest
Mix dry ingredients together in a medium sized bowl. In a large bowl, whisk eggs with water, vanilla, safflower oil and lemon zest. Gradually mix in dry ingredients. Gently fold in blackberries. Grease muffin tins with butter or safflower oil, fill 3/4 full with batter and top with pecan streusel. Bake at 350 degrees in a preheated oven 12-15 minutes or until a toothpick inserted comes out clean. Let cool, remove from tins and drizzle on lemon butter sauce.
1/4 cup light brown sugar
1/4 cup white sugar
1/4 cup all purpose flour
1/2 cup pecans
4 tablespoons cold unsalted butter cut into pieces
Place sugars, flour and pecans in a food processor and pulse until pecans are crumbled. Add butter and pulse until crumbled. Don't over-pulse or streusel will become sticky.
Lemon Butter Sauce
1 cup sugar
1/4 cup fresh squeezed lemon juice
4 tablespoons unsalted butter
Place sugar and lemon juice in a small saucepan over medium low heat and cook until sugar is dissolved. Add butter and stir until melted. Remove from heat and let cool.
Notes: If you want to add the lemon garnish on top, cut very thin slices of lemon and cook them in a small sauce pan with a little of the lemon butter sauce for 3-4 minutes over a low heat.