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