Yield: 18 servings
|½ cup||Butter; room temperature|
|2 larges||Eggs; room temp.|
|2 cups||All-purpose flour|
|2 teaspoons||Baking powder|
|2 cups||Blackberries; *|
*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.
Posted by: Ruth Burkhardt (KKBG35A) - Prodigy Reposted by: Debbie Carlson