This recipe is a chocolate lovers dream, make it today for your friends or just for yourself.

“I have the best blackberry muffin recipe!” my friend Suzanne announced to me a few weeks ago as I was musing out loud that I was looking for a good muffin recipe. Suzanne and I have been friends since we were teenagers, but lost track with each other after college. It was only through the Sacramento Bee article that we found each other again – after 18 years – and discovered we live only 10 minutes apart! Last weekend, Suzanne, her two daughters Clara and Audrey, and I baked up a batch of these delicious muffins, which are rich, moist (of course, with a cup of sour cream and a stick of butter in the ingredients), and not too sweet, just the way I like them. Thank you Suzanne, Audrey, and Clara for a great afternoon and truly the “best blackberry muffins.”

This recipe is an amalgamation of several different recipes that I’ve found in my travels and it seems to be the best by far – ask anyone at my work! =)

Crepe is a break in the routine of a fast food nation since the recipe or recipes are easy to prepare and quick to cook. Crepe is also a versatile choice for diners who wanted to try something new most of the time.

Combine cake mix, oil, melted butter, water and half of the condensed milk until well blended. Pour half of the mixture into a greased 9 x 13 pan. Bake at 350F for 30 minutes.