Mini Apple, Blackberry Puddings: A Sweet and Savory Delight

If you're looking for a delicious and easy-to-make dessert that's perfect for any occasion, look no further than mini apple, blackberry puddings. These individual puddings are made with a simple batter that's flavored with apples, blackberries, and spices. They're then baked until golden brown and topped with a dollop of whipped cream.

The best part about these puddings is that they can be made ahead of time, so you can have a delicious dessert ready to serve without any last-minute fuss. They're also perfect for parties and potlucks, as they can be easily transported and served in individual ramekins.

Ingredients:

* 1 cup all-purpose flour
* 1/2 cup sugar
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon salt
* 1 egg
* 1/2 cup milk
* 1/4 cup melted butter
* 1 cup peeled and diced apples
* 1 cup fresh or frozen blackberries

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease or line a muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, whisk together the egg, milk, and melted butter.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Fold in the apples and blackberries.
6. Fill the prepared muffin tins about 2/3 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cool in the muffin tin for a few minutes before inverting onto a wire rack to cool completely.
9. Serve with whipped cream, if desired.

Tips:

* For a richer flavor, use brown sugar instead of white sugar.
* You can also add other fruits to these puddings, such as blueberries, raspberries, or strawberries.
* If you don't have fresh apples, you can use canned apples, drained.
* These puddings can be stored in an airtight container in the refrigerator for up to 3 days.

Variations:

* For a vegan version of these puddings, use plant-based milk and butter.
* For a gluten-free version, use gluten-free flour.
* For a dairy-free version, use dairy-free milk and butter.