| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Muffins |
1 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 <SuzyWert@aol.com> on Jan
22, 1998
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