Killer Berry Explosion Recipes

FRUIT EXPLOSION MUFFINS

Steps:

• Preheat oven to 350 degrees F and line muffin pans with paper liners (or grease well).
• In a large bowl, whisk together sour cream, oil, eggs and vanilla. Add in sugar until combined completely.
• Add flours, baking powder, baking soda, and salt and stir until combined. Carefully stir in berries.
• Spoon 1 tablespoon of batter into the bottom of each liner, spreading it out to cover the bottom completely. Top with 1 teaspoon of jam and cover with remaining batter (about one heaping tablespoon per muffin cup), covering the jam with the batter.
• Bake for 23-25 minutes, until light golden brown, toothpick comes out clean and batter around berries appears cooked. Cool to room temperature and serve.
• Muffins can be stored at room temperature for 2-3 days or frozen for 3-4 months.

FRUIT EXPLOSION MUFFINS (TIM HORTON'S COPYCAT)

Steps:

• Preheat oven to 350 degrees F and line 3 muffin pans with paper liners or use non-stick pans and grease lightly. You can also use silicone pans, though they will not brown as usual.
• In a large bowl, combine sour cream, oil, applesauce, eggs and vanilla with a whisk. Stir in sugars until combined completely.
• Add flours, baking powder, baking soda, and salt and stir just until combined. Fold in berries.
• Spoon 1 tablespoon of batter into the bottom of each liner, spreading it cover the bottom completely. Top with 2 teaspoons of jam and cover with remaining batter (about one heaping tablespoon per muffin cup), covering the jam as best as you can.
• Bake for 23-25 minutes (I bake mine exactly 25 minutes), until golden brown, toothpick comes out clean and batter around berries appears set. Cool to room temperature and serve.
• May be stored at room temperature for 2-3 days or frozen for 3-4 months.

BACON EXPLOSION!

Steps:

• To kick off the construction of this pork medley you'll need to create a 5x5 bacon weave. If the strips you're using aren't wide enough to span 5x5 inches, then you may need to use a few extra slices to fill out the pattern. Just make sure your weave is tight and that you end up with a nice square shape to work with.
• The next step is to add some barbecue seasoning on top of your bacon weave. (BBQ Addict recommends Bad Byron's Butt Rub, Rendezvous Famous Seasoning, or Steven Raichlen's All-Purpose Rub).
• Now that your pork is well seasoned, it's time to add more pork. Take two pounds of Italian sausage and layer it directly on top of your bacon weave. Be sure to press the sausage to the outer edges of the bacon creating a patty that is the same thickness all the way across. Most grocery stores carry loose sausage, so just pick out one you like.
• Next up is bacon layer number two. Take the remaining bacon slices and fry them up the same way you would for breakfast. If you like soft bacon, make it soft. If you like crunchy bacon, make it crunchy.
• Since this is a barbecue recipe, we need to add another layer of barbecue flavor. Take your favorite sauce and drizzle it all over the top of the bacon pieces. (BBQ Addict recommends Burnt Finger BBQ's homemade competition sauce). Once you've sauced the bacon, sprinkle on some more of the barbecue seasoning you used on the bacon weave.
• Very carefully separate the front edge of the sausage layer from the bacon weave and begin rolling backwards. You want to include all layers EXCEPT the bacon weave in your roll. Try and keep the sausage as tight as possible and be sure to release any air pockets that may have formed. Once the sausage is fully rolled up, pinch together the seams and ends to seal all of the bacon goodness inside.
• At this point we can start to see the final shape of our Bacon Explosion, but we're missing one key item. To complete the construction process, roll the sausage forward completely wrapping it in the bacon weave. Make sure it sits with the seam facing downward to help keep it all sealed up.
• Sprinkle some barbecue seasoning on the outside of the bacon weave, and now it is ready for the smoker. Cook your Bacon Explosion at 225°F in a constant cloud of hickory smoke until your meat thermometer gives an internal temperature reading of 165°F Normally this will take about 1 hour for each inch of thickness, but that could vary depending on how well you maintain your fire and also how many times you open the smoker to take a peek. BBQ Addict recommends 2.5 hours, for a roll 2.5 inches in diameter.
• Now that the Bacon Explosion is fully cooked, you need to add some finishing flavors. Remember that barbecue sauce you used for inner flavor? You'll be using that same sauce to glaze the cooked bacon weave. Using a basting brush, coat the entire surface with a thin layer of sauce. Sweet sauces are loaded with sugars, so they'll give your fatty a nice glossy finish. Spicy and vinegar based sauces don't contain as much, so they won't set up as well. If you're dead set on using those sauces, just cut them with a bit of honey and you'll get the same effect.
• Slice the Bacon Explosion into quarter to half inch rounds to serve. If your roll was good and tight, you should now see a nice bacon pinwheel pattern throughout the sausage.
• Obviously pork is best served by itself, but if you feel the need to make this meat monster into a sandwich, BBQ Addict recommends placing a couple Bacon Explosion slices on a warm Pillsbury's Grands Biscuit.

TIM HORTON'S COPYCAT FRUIT EXPLOSION MUFFINS RECIPE - (3.8/5)

Steps:

• Preheat oven to 400°F Mix flour, sugar, baking powder, baking soda and salt. Add berries. In a separate bowl, mix eggs, sour cream, oil, vanilla, and optional jam or filling. Add to dry mixture and mix. Fill cups 1/2 full, drop in 1/2 tsp. jam, then more dough. Bake 15 to 20 minutes.