Yield: 18 muffins
| Measure | Ingredient |
|---|---|
| ½ cup | Butter (1 stick) |
| 2 \N | Eggs |
| 1⅛ cup | Sugar |
| 3 cups | Flour, divided |
| 3 teaspoons | Baking powder |
| ½ teaspoon | Salt |
| 1 \N | Pinch baking soda |
| 1 cup | Milk |
| 1 teaspoon | Vanilla |
| 2 cups | Blackberries |
: Preheat oven to 400 degrees. Grease 2 12 cup muffin pans, or use liners.
: In a large bowl cream butter with sugar and add eggs. Reserve 3 tablespoons of the flour and combine the remaining flour with baking powder, salt and baking soda. Combine milk and vanilla. Alternately add the milk and flour mixture to the creamed butter and egg mixtrue.
Sprinkle reserved flour over berries and gently fold berries into the fmixture. Fill each muffing cup ¾ full and sprinkle tops with sugar if desired. Bake 15-20 minutes, until done.
: Makes 18 to 24 muffins. Source: "Wild & Free: A Cookbook and Guide to Northwest Blackberries" by Kaethe Fulton Published in the Everett Herald Food section August 3rd 1994. Typed for you by Fran McGee Submitted By ROBERT MILES On 05-09-95