1/2 c Butter or margarine,softened
1 ts Vanilla extract
2/3 c Sugar
2 Egg, separated
1 1/2 c Self-rising flour
1/2 c Milk
1 c Frozen blackberries,
-blueberries or raspberries,
-knackered

Preheat oven to 350F. Grease six muffin cups or 3/4 cup capacity
custard cups. Beat the butter or oleomargarine, 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 assortment. Fill the cups halfway with the
assortment, then top with berries and the remaining assortment. Bake for
20 to 25 proceedings, or until a skewer comes out strip. Serve warm or
cold with whipped cream or icecream, if desired. Serves 6 Typed
in MMFormat by cjhartlin@netmail.msn.com
Yields
6 Servings