berried treasure muffins
- Categories
- Breads
- Yield
- 24 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Butter; softened |
| ¾ cup | Sugar; divided |
| 2 | Eggs |
| 4 cups | Flour; divided |
| 2½ tablespoon | Baking powder |
| 1 teaspoon | Salt |
| ½ teaspoon | Baking soda |
| 2 cups | Buttermilk |
| 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 ¾ full. Sprinkle evenly with remaining ¼ cup sugar. Bake at 400F for 20-25 minutes or until golden brown. Remove from pans immediately, and cool on wire racks.
Recipe by: Southern Living-Summertime 1997 Posted to MC-Recipe Digest V1 #1011 by Julie Stokes <jstokes@...> on Jan 14, 1998
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