|
Title: Berried Treasure Muffin Cakes Categories: Muffins Yield: 1 Servings 1/2 c Butter or margarine; -softened 3/4 c Sugar; divided 2 lg Eggs 4 c All-purpose flour; divided 2 1/2 tb Baking powder 1 ts Salt 1/2 ts Baking soda 2 c Buttermilk 1 c Fresh raspberries 1 c Fresh blueberries Beat butter at medium speed with an electric mixer until creamy; gradually add 1/2 cup sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Combine 3 3/4 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 1/4 cup flour; gently fold into batter. Spoon batter into greased and floured muffin pans, filling three-fourths full. Sprinkle evenly with remaining 1/4 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 22, 1998 |