Berried treasure muffin cakes

Yield: 1 Servings

Measure Ingredient
½ cup Butter or margarine; softened
¾ cup Sugar; divided
2 larges Eggs
4 cups All-purpose 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 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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