Fresh blackberry muffins

Yield: 18 servings

Measure Ingredient
½ cup Butter; room temperature
1¼ cup Sugar
2 larges Eggs; room temp.
2 cups All-purpose flour
2 teaspoons Baking powder
½ teaspoon Salt
½ cup Milk
2 cups Blackberries; *
4 teaspoons Sugar

*Fresh or frozen thawed and drained Preheat oven to 375. Grease 18½-cup muffin cups. Using electric mixer, cream ½ C. butter and 1 ¼ C sugar in large bowl. Add eggs one at a time, beating well after each addition. Sift flour, baking powder and salt into small bowl.

Mix dry ingredients into butter mixture alternately with milk. Fold in berries. Divide batter among prepared cups. Sprinkle the 4 tsp.

sugar over. Bake until tester inserted in centers comes out clean.

About 30 minutes. Serve warm or at room temperature.

Makes 18

Posted by: Ruth Burkhardt (KKBG35A) - Prodigy Reposted by: Debbie Carlson

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