|½ cup||Butter or margarine; softened|
|¾ cup||Sugar; divided|
|4 cups||All-purpose flour; divided|
|2½ tablespoon||Baking powder|
|½ teaspoon||Baking soda|
|1 cup||Fresh raspberries|
|1 cup||Fresh blueberries|
Beat butter at medium speed with an electric mixer until creamy; gradually add ½ cup sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
Combine 3¾ cups flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition.
Toss raspberries and blueberries with remaining ¼ cup flour; gently fold into batter. Spoon batter into greased and floured muffin pans, filling three-fourths full. Sprinkle evenly with remaining ¼ cup sugar.
Bake at 400° for 20 to 25 minutes or until golden brown. Remove from pans immediately, and cool on wire racks.
Yield: 2 dozen.
Southern Living Magazine Website Recipe by: Southern Living Magazine Posted to MC-Recipe Digest V1 #1032 by Suzy Wert <SuzyWert@...> on Jan 22, 1998
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