Title: Berried Treasure Muffins
Categories: Breads
Yield: 24 Servings

1/2 c Butter; softened
3/4 c Sugar; divided
2 Eggs
4 c 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 3/4 full. Sprinkle evenly with remaining 1/4 cup sugar. Bake at
400F for 20-25 minutes or until golden brown. Remove from pans immediately,
and cool on wire racks.

Recipe by: Southern Living-Summertime 1997

Posted to MC-Recipe Digest V1 #1011 by Julie Stokes on
Jan 14, 1998